How to make Bhindi Kadhi - SK Khazana -
If you are bored of eating the same regular kadhi again and again, try this Bhindi Kadhi recipe where the kadhi is topped with sauteed bhindi.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ladyfingers (bhindi), Yogurt (दही)
Cuisine : Indian, Fusion
Course : Dals and Kadhis
For more recipes related to Bhindi Kadhi - SK Khazana checkout Bhindi Kadhi, VEGAN BHINDI KADHI- SK Khazana. You can also find more Dals and Kadhis recipes like Methi Dal Ambat Varan Rajasthani Kadhi Masoor Dal with Tomato - SK Khazana
Bhindi Kadhi - SK Khazana Recipe Card
Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder! It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet & Sour
Ingredients for Bhindi Kadhi - SK Khazana Recipe
Ladyfingers (bhindi) trimmed and cut into 1 inch pieces 150 grams
Yogurt 1 1/2 cups
Gram flour (besan) 2 tablespoons
Turmeric powder 1/2 teaspoon
Oil 3 tablespoons
Mustard seeds 1 teaspoon
Fenugreek seeds 1/4 teaspoon
Green chillies chopped 2
Ginger chopped 1 inch
Asafoetida a pinch of
Curry leaves 10-12
Dried red chillies broken
Onion sliced 1 large
Salt to taste
Red chilli powder 1/4 teaspoon
Red chilli oil for garnish
Steamed rice to serve
Method
Step 1
Take yogurt in a large bowl, add gram flour and ¼ tsp turmeric powder and whisk well. Add 3 cups of water and whisk till you get a smooth mixture with no lumps.
Step 2
Heat 2 tbsps oil in a deep non-stick pan, add mustard seeds and let them splutter. Add fenugreek seeds, green chillies and ginger, asafoetida and 10-12 curry leaves, mix and sauté for a minute. Add dried red chilli and mix well.
Step 3
Add onion and mix well. Add salt and saute for 2 minutes or till onion turns translucent. Add the yogurt mixture and mix well. Cook on low heat for 12-15 minutes.
Step 4
Heat remaining oil in a non-stick pan, add lady fingers, salt, red chilli powder and remaining turmeric powder and mix well. Saute for 8-10 minutes.
Step 5
Transfer the kadhi into a serving bowl, top up with the sautéed lady fingers and drizzle chilli oil. Serve hot with a bowl of steamed rice.
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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.
