How to make VEGAN BHINDI KADHI- SK Khazana -

A beautiful traditional recipe of Kadhi recipe but with a vegan twist!

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Ladyfingers (bhindi), Cashewnuts (काजू)

Cuisine : Indian

Course : Dals and Kadhis

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For more recipes related to VEGAN BHINDI KADHI- SK Khazana checkout Bhindi Kadhi, Bhindi Kadhi - SK Khazana. You can also find more Dals and Kadhis recipes like Vengaya Sambhar Masoor Aur Chukandar Ki Dal Kulith Cha Saar Mutton Kadhi - SK Khazana

VEGAN BHINDI KADHI- SK Khazana

VEGAN BHINDI KADHI- SK Khazana Recipe Card

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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 : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for VEGAN BHINDI KADHI- SK Khazana Recipe

  • Ladyfingers (bhindi) whole, washed and pat dried 200 grams

  • Cashewnuts yogurt 1/2 cup

  • Cashewnuts soaked for 1-2 hours and drained 1/4 cup

  • Onions steamed 2-3 small

  • Coconut fresh, scraped 1/2 cup

  • Curry leaves roughly chopped 8-10

  • Coriander powder 1 teaspoon

  • Red chilli powder 3/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Rock salt (sendha namak) to taste

  • coriander sprig fresh to garnish

  • Brown rice steamed to serve

Method

Step 1

Heat sufficient water in a steamer, place lady fingers and steam for 6-8 minutes.

Step 2

In a blender jar, add cashew nuts, onions and ¼ cup water and blend to a fine paste.

Step 3

In another blender jar, add coconut, curry leaves and ¼ cup water and blend to a fine paste.

Step 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.

Step 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.

Step 6

Add cashew yogurt and mix till well combined. Cook for 2-3 minutes. Add steamed lady fingers and cook for 1-2 minutes.

Step 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.

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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.