Wednesday, 11 July 2012

113. bhinda ni kadhi

unusual curry

Bhinda or lady fingers are very popular in most Indian families. Nowadays the bhindas available are tender and fresh. Hubby loves bhinda khadi. Yes, bhinda and kadhi together taste very yummy with parathas or even bajra rotlo. Unfortunately, that is one thing I still haven't learnt how to make. However, I keep on trying every time I make bhinda kadhi. The day I make a perfect rotlo I will certainly blog it. In the meantime, it has to be bhinda kadhi and paratha or bhakri as we gujjus call it.  Adding green garlic is the best but I don't see much of it in the market here so instead use normal garlic either crushed or sliced.

updated 3/3/2016








BHINDA NI KADHI
4 Servings

3 cups sliced bhinda (ladyfinger or okra, approximately 250g)
1 tbsp oil
1 tbsp ghee (clarified butter)
½ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
½ tsp carom seeds (ajwain, ajmo)
4 to 6 cloves
6 to 8 peppercorns
1" cinnamon stick
10 to 12 curry leaves
pinch of asafoetida (hing)
¼ tsp turmeric powder (haldi)
1 tsp ginger paste
½ to 1 tsp green chilli paste
2-3 cloves of garlic -paste or sliced

For the kadhi
2 cups yogurt
3 to 4 cups water
3 tbsp chickpea flour (besan, chana atta)
1½ tsp salt
2 tbsp grated jaggery (gur) or brown sugar
2 tbsp fresh chopped coriander

  1. Wash the okra. Wipe with a clean dry cloth. Cut into slices approx. of ½ inch thickness.
  2. Heat oil and ghee in a deep pan.
  3. When it is hot, add cloves, cinnamon, peppercorns, mustard, cumin, carom seeds and garlic.
  4. Add asafoetida and curry leaves. Add the ginger and chilli paste.
  5. Stir and then add the sliced okra. Mix well. Cover the pan and let the okra cook over low heat for 5 minutes. Stir frequently so that the okra does not burn.
  6. Keep the kadhi mixture ready. Whisk the yogurt, water, chickpea flour and salt together. Make sure no flour or yogurt lumps are left. 
  7. Add the kadhi mixture to the half cooked okra.Add the grated jaggery. At this stage you need to constantly stir the kadhi so that it does not curdle.Stir the kadhi till it becomes thick. 
  8. Let it simmer over low heat for a further 10 to 15 minutes, stirring occasionally.
  9. Garnish with chopped coriander and serve with hot parathas.
Tips :
  • Have any leftover kadhi? Then just prepare the bhinda and add to it.
  • If the kadhi becomes too thick before serving, add a little bit of water to it.
  • Tastes good if you add a tsp of garlic paste.
You may want to check out the following:
kadhi
Sending this recipe for the following event:



simply food

No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.

Wednesday, 11 July 2012

113. bhinda ni kadhi

unusual curry

Bhinda or lady fingers are very popular in most Indian families. Nowadays the bhindas available are tender and fresh. Hubby loves bhinda khadi. Yes, bhinda and kadhi together taste very yummy with parathas or even bajra rotlo. Unfortunately, that is one thing I still haven't learnt how to make. However, I keep on trying every time I make bhinda kadhi. The day I make a perfect rotlo I will certainly blog it. In the meantime, it has to be bhinda kadhi and paratha or bhakri as we gujjus call it.  Adding green garlic is the best but I don't see much of it in the market here so instead use normal garlic either crushed or sliced.

updated 3/3/2016








BHINDA NI KADHI
4 Servings

3 cups sliced bhinda (ladyfinger or okra, approximately 250g)
1 tbsp oil
1 tbsp ghee (clarified butter)
½ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
½ tsp carom seeds (ajwain, ajmo)
4 to 6 cloves
6 to 8 peppercorns
1" cinnamon stick
10 to 12 curry leaves
pinch of asafoetida (hing)
¼ tsp turmeric powder (haldi)
1 tsp ginger paste
½ to 1 tsp green chilli paste
2-3 cloves of garlic -paste or sliced

For the kadhi
2 cups yogurt
3 to 4 cups water
3 tbsp chickpea flour (besan, chana atta)
1½ tsp salt
2 tbsp grated jaggery (gur) or brown sugar
2 tbsp fresh chopped coriander

  1. Wash the okra. Wipe with a clean dry cloth. Cut into slices approx. of ½ inch thickness.
  2. Heat oil and ghee in a deep pan.
  3. When it is hot, add cloves, cinnamon, peppercorns, mustard, cumin, carom seeds and garlic.
  4. Add asafoetida and curry leaves. Add the ginger and chilli paste.
  5. Stir and then add the sliced okra. Mix well. Cover the pan and let the okra cook over low heat for 5 minutes. Stir frequently so that the okra does not burn.
  6. Keep the kadhi mixture ready. Whisk the yogurt, water, chickpea flour and salt together. Make sure no flour or yogurt lumps are left. 
  7. Add the kadhi mixture to the half cooked okra.Add the grated jaggery. At this stage you need to constantly stir the kadhi so that it does not curdle.Stir the kadhi till it becomes thick. 
  8. Let it simmer over low heat for a further 10 to 15 minutes, stirring occasionally.
  9. Garnish with chopped coriander and serve with hot parathas.
Tips :
  • Have any leftover kadhi? Then just prepare the bhinda and add to it.
  • If the kadhi becomes too thick before serving, add a little bit of water to it.
  • Tastes good if you add a tsp of garlic paste.
You may want to check out the following:
kadhi
Sending this recipe for the following event:



simply food

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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.