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Bhindi Kadhi

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Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Bhindi Kadhi

Preparation Time : 10 minutes

Cooking Time: 25-30 minutes

Serves: 3


1 cup chopped bhindis/ladies finger/okra

For kadhi

2 cup curd

¼ cup besan/gram flour

½ teaspoon ginger paste

½ teaspoon garlic paste

5-6 chopped green chillies


For tempering

2 tablespoon oil/ghee

1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

1 teaspoon cumin seeds

A pinch of asafetida

5-6 curry leaves

2-3 dry red chillies

Coriander leaves for garnishing


Take a bowl. Add all the ingredients of kadhi and whisk it well. Keep it aside.

Take bhindis, cut the top and bottom and cut into pieces of about ½ inch long.

Take a pan and heat oil. Shallow fry bhindi till it is almost crispy. Take it out and put it aside in a bowl.

In the same oil add mustard seeds and fenugreek seeds and let it crackle. Add cumin seeds, curry leaves, red chillies, asafetida and add kadhi mixture. Add about 1 glass of water and cook it till it boils and thickens, stirring occasionally to avoid lumps.

Add fried bhindis and cook it for about 2-3 minutes.

Garnish it with coriander leaves and serve it with rice, roti or parathas.