How to make Bhinda Ni Kadhi -

Crisp bhindi swimming in a thick pool of golden yogurt - a summer favourite in our home.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Ladyfingers, Yogurt (दही)

Cuisine : Gujarati

Course : Dals and Kadhis

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For more recipes related to Bhinda Ni Kadhi checkout Bhindi Kadhi. You can also find more Dals and Kadhis recipes like Sabut Masoor Ki Dal Amti Varan Amsul Saar

Bhinda Ni Kadhi

Bhinda Ni Kadhi Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Bhinda Ni Kadhi Recipe

  • Ladyfingers cut into 1/2 inch pieces 15

  • Yogurt 2 cups

  • Gram flour (besan) 4 tablespoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Oil 3 tablespoons

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 3/4 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Ginger cut into juliennes 1 inch pie

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Whisk together the yogurt, besan, salt, turmeric powder, chilli powder and till smooth. Add four cups of water and whisk again.

Step 2

Heat two tablespoons of oil in a non stick pan; add the bhindi and sauté till lightly browned.

Step 3

Heat the remaining oil in a non stick kadai, add the asafoetida, mustard seeds and fenugreek seeds.

Step 4

When they begin to splutter, add the ginger and green chillies and sauté for half a minute.

Step 5

Add the yogurt mixture and bring to a boil. Lower the heat and cook, stirring continuously, till quite thick.

Step 6

Add the fried bhindi and fresh coriander and simmer for two or three minutes.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.