A beautiful traditional recipe of Kadhi recipe but with a vegan twist! This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Ladyfingers (bhindi), Cashewnuts
Cuisine Indian
Course Dals and Kadhis
Prep Time 1.30-2 hour
Cook time 11-15 minutes
Serve 4
Taste Sour
Level of Cooking Moderate
Others Veg

Ingredients list for VEGAN BHINDI KADHI- SK Khazana

  • 200 grams Ladyfingers (bhindi) whole, washed and pat dried
  • 1/2 cup Cashewnuts yogurt
  • 1/4 cup Cashewnuts soaked for 1-2 hours and drained
  • 2-3 small Onions steamed
  • 1/2 cup Coconut fresh, scraped
  • 8-10 Curry leaves roughly chopped
  • 1 teaspoon Coriander powder
  • 3/4 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • to taste Rock salt (sendha namak)
  • to garnish coriander sprig fresh
  • to serve Brown rice steamed


  1. Heat sufficient water in a steamer, place lady fingers and steam for 6-8 minutes.
  2. In a blender jar, add cashew nuts, onions and ¼ cup water and blend to a fine paste.
  3. In another blender jar, add coconut, curry leaves and ¼ cup water and blend to a fine paste.
  4. Heat 2½ cups water in a pan, add coriander powder, red chilli powder and turmeric powder and mix well. Add rock salt and mix, cook till the mixture comes to a boil.
  5. Add the prepared cashew nut-onion paste and mix well. Cook for 1-2 minutes. Add coconut paste and mix, cook for 1 minute.
  6. Add cashew yogurt and mix till well combined. Cook for 2-3 minutes. Add steamed lady fingers and cook for 1-2 minutes.
  7. Sprinkle chopped coriander and take the pan off the heat. Transfer into a serving bowl and garnish with coriander sprig and serve hot with steamed brown rice.