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

Preparation Time: 15 mins
Cooking Time: 22 mins
Makes 4 servings
Show me for servings

Ingredients

For Bhinda ni Kadhi
1 1/2 cups ladies finger (bhindi) , cut into 25 mm. pieces
1 tbsp oil
2 cups fresh curd (dahi)
5 tbsp besan (bengal gram flour)
2 tsp ghee
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
2 pinches of asafoetida (hing)
5 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tsp ginger-green chilli paste
2 tbsp sugar

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving
steamed rice (chawal)

Method

For bhinda ni 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.