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BHINDA NI KADHI/OKRA YOGURT CURRY

A creamy, thick yogurt and chickpea flour based okra curry which is famous in the Gujarati Cuisine. Best enjoyed with some pearl millet flatbread or wheat flour flatbread.
5 from 22 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch, Main Course
Cuisine Gujarati
Servings 4 servings

Ingredients
  

FOR THE OKRA STIR FRY

  • 3 cups sliced okra, bhinda, bhindi aprrox 250g1
  • 1 tbsp oil
  • 1 tsp ghee
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp carom seeds
  • 4-6 whole cloves
  • 8-10 whole peppercorns
  • 1 inch cinnamon stick
  • 1 sprig fresh curry leaves
  • ¼ tsp asafetida optional¼
  • ¼ tsp turmeric powder
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 2-4 cloves of garlic, cut into slices

FOR THE KADHI/YOGURT CURRY

  • 2 cups plain yogurt
  • 4 cups water
  • 3 tbsp chickpea flour
  • 1 tsp jaggery or brown sugar optional
  • tsp salt
  • 2 tbsp fresh coriander chopped

Instructions
 

PREPARATION OF KADHI/YOGURT CURRY

  • Whisk the yogurt, water, chickpea flour and salt together. Make sure no flour or yogurt lumps are left. 
  • Keep the mixture on the side till required.

PREPARATION OF OKRA STIR FRY/BHINDA

  • Wash the okra. Wipe with a clean dry cloth. Cut into slices approx. of ½ inch thickness.
  • Heat oil and ghee in a deep pan over medium heat.
  • When the oil becomes hot, add cloves, cinnamon, peppercorns, mustard, cumin, carom seeds. Let the spices sizzle a bit in the oil.
  • Add sliced garlic. Stir fry till the garlic becomes light pinkish in colour.
  • Add asafoetida and curry leaves. Add the ginger and chilli paste.
  • Stir and then add the sliced okra. Mix well. Cover the pan and let the okra cook over low heat for 5 minutes. Stir frequently so that the okra does not burn.
  • Cook the okra till nearly done.
  • Stir the kadhi mixture. Add it to the okra. Increase the heat to medium.
  • Add the grated jaggery. At this stage you need to constantly stir the kadhi so that it does not curdle. Stir the kadhi till it becomes thick. This will take about 5-7 minutes.
  • Let it simmer over low heat for a further 10 to 15 minutes, stirring occasionally.
  • Garnish with chopped coriander and serve with hot parathas or rotlas.

Notes

  • Have any leftover kadhi? Then just prepare the bhinda and add to it.
  • If the kadhi becomes too thick before serving, add a little bit of water to it.
  • Its best to wash the okra at night and leave them on a towel to dry overnight.
  • Not adding the salt with the okra prevents it from becoming slimy.
  • Must add the salt to the kadhi mixture otherwise the kadhi will curdle.
  • Can add fresh green garlic, chopped whenever available.
Keyword bhindi, comfort food, curry dish, easy recipe, gluten free, okra recipe, vegetarian, yogurt curry