Gujarati Bhinda Ni Kadhi / Okra Stew

Mildly spiced okra and buttermilk stew - speciality of Gujarat.

Gujarati cuisine is famous for its snacks and kadhis. Its kadhis are different from U.P and Punjabi style kadhis. Gujaratis love Bhindi/Okra and its widely used in their cuisine. This Bhindi Kadhi is a slightly thicker version of the famous Plain Gujarati Kadhi and usually served with rice and bhakri. I prefer to use slightly sour yogurt to make this, but if you are using fresh yogurt then you may add lemon juice to it.

INGREDIENTS-
preparation time-5 min
cooking time-30 min
serve-4

• Bhindi/okra-100 gms
• Gram flour-3 tbsp
• Yoghurt -1.5 cup*
• Water-4.5 cup
• Salt-1 tsp
• Sugar-1  tsp
• Turmeric-1/2 tsp
• Chili flakes-1 tsp
• Chopped ginger-1 tsp
• Lemon juice-1 tsp *

Tempering-

• Refined oil-2 tsp
• Mustard seeds- 1 tsp
• Fenugreek seeds- 1/2 tsp
• Chopped green chilies-1 tsp
• Asafoetida-1/3 tsp
• Whole red chili-2 
• Curry leaves-10
• Cloves-2

PROCEDURE-

1. Wash and wipe okra,and chop into medium size roundals.
2. Heat 2 tbsp oil in a pan and saute okra slices on medium heat till almost done,can cover the pan with a lid if needed OR you can also deep fry them.
3. In a bowl add yogurt and gram flour and whisk well ,then add water and mix,make sure there will be no lumps in the mixture.
4. Heat oil in a pan and add the tempering,when done add the yogurt mixture,salt,turmeric,ginger and chili powder
5. Boil on high heat for 5 minutes or till it start boiling,keep stiring otherwise it may curdle at this stage.
6. When start boiling reduce the heat and simmer for approx 20 minutes.keep stirring in between.
7. Add sauted okra pieces and sugar and boil for 5 minutes.
8. Add fresh corinader and lemon juice.

Serving suggestions-Serve with khichdi or boiled rice,roti,papad and pickle.

*Use slightly sour yogurt, if you are not using sour yoghurt then add lemon juice.