Indian
Gluten freeBhinda ni kadhi
Yogurt kadhi with fried okra
ભીંડાની કઢી: sweet-sour Gujarati yogurt kadhi with crisp-fried okra rounds and a clove and curry leaf tempering
Bhinda ni kadhi is a summer and monsoon favourite in Gujarati homes from Ahmedabad to Surat, when okra is cheap: the familiar sweet, tangy yogurt kadhi gets a handful of okra rounds fried until crisp at the edges, which soak up the sauce and add body. It is poured over steamed rice or khichdi for a light lunch. Frying the okra first keeps it from going slimy. The common mistake is boiling the kadhi fast before it has thickened, which curdles the yogurt; keep stirring and keep the heat low until it reaches a simmer. Chef's tip: add the okra only in the last few minutes so the rounds stay whole and a little crisp.
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 190 kcal
Ingredients
For the okra
- 7 oz okrawashed, dried completely and cut into 1 cm rounds
- 2 tbsp groundnut oil
- ¼ tsp salt
For the kadhi
- 10 ½ oz sour plain yogurt
- 3 tbsp besan (gram flour)
- 2 ½ cups water
- 2 tbsp sugar
- 1 tsp salt
For the tempering
- 1 tbsp ghee
- 1 tsp cumin seeds
- 3 cloves
- ¾ in cinnamon stick
- 2 tbsp fresh corianderchopped
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Method
0/5 doneStep 1: Heat 2 tbsp groundnut oil in a frying pan over medium-high heat and fry 7 oz okra for 7–8 minutes, stirring now and then, until browned and crisp at the edges and no longer sticky. Sprinkle with ¼ tsp salt and set aside.
8 minStep 2: Whisk 10 ½ oz sour plain yogurt and 3 tbsp besan (gram flour) until smooth, then whisk in 2 ½ cups water, 2 tsp ginger-green chilli paste, 2 tbsp sugar and 1 tsp salt.
2 minStep 3: Pour into a pan and heat over medium-low, stirring constantly, until it comes to a gentle simmer. Simmer for 6–8 minutes until it lightly coats a spoon and no longer tastes floury.
10 minStep 4: Stir in the fried okra and simmer for 2 minutes.
2 minStep 5: Heat 1 tbsp ghee in a small pan, add 1 tsp cumin seeds, 3 cloves, ¾ in cinnamon stick and 2 dried red chillies and let them sizzle for 20 seconds, then add 8 curry leaves and ¼ tsp gluten-free asafoetida (hing). Pour over the kadhi, scatter with 2 tbsp fresh coriander and serve with rice.
1 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 7 g
- Carbs
- 17 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhinda ni kadhi take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sour plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of sugar?
- Caster sugar, same amount.
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