bhinda ni kadhi video
bhinda ni kadhi video
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The versatile ladies finger is used widely in Gujarati cuisine, in many dry as well as gravy recipes. Here we present, Gujarati bhindi ki kadhi, where ladies finger mingles with the traditional kadhi. The tempering of whole spices adds a lot of punch to this kadhi recipe, while curd add a mild tang and sugar imparts a pleasant sweetness to it.
Recipe Description for Bhinda Ni Kadhi, Gujarati Bhindi Kadhi
- To make {span class="bold1"}bhinda ni kadhi{/span}, heat oil in a broad non-stick pan and add the bhindi.
- Sauté on a medium flame for 3 to 4 minutes. Transfer to a plate and keep aside.
- To make kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain.
- Add 3 cups of water and mix well and keep aside.
- Heat the ghee in a deep pan and add the cumin seeds and mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds.
- Add the prepared curds-besan-water mixture, turmeric powder, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously.
- Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally.
- Just before serving, bring the kadhi to boil. Add the sauteed ladies finger. Mix well and simmer for 5 minutes.
- Garnish the kadhi with coriander and serve hot with steamed rice.
See step by step images of Bhinda Ni Kadhi, Gujarati Bhindi Kadhi Recipe
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