Here’s another Gujarati delicacy that is absolutely delicious. Bhindi kadhi also known in Gujarati as “Bhinda ni Kadhi” it is a thick, sour, sweet and spicy yogurt base soup. It’s the perfect dish on its own ….it goes well with roti, plain paratha or rice.
I had tried this the first time when a family friend of ours brought this over with Juwar Rotla. First, try and I had fallen in love with this dish that I was always kin on making it often.
This Gujarati Bhindi Kadhi is made with yogurt and besan (gram flour)….it’s normally thicker then the regular Gujarati Kadhi …but some people prefer it thin so they add a bit more water ….which is also fine. The green chilies, curry leaves, jeera, ginger and ghee ….bring out the absolute divine taste in the Bhindi Kadhi.
In India its known as Bhindi, but this vegetable is so popular that it goes by many different names …. it’s also known as Bhinda, Okra, Lady Finger, Gumbo. It’s also grown in many different countries. Most common places that I’ve heard is India, Africa, South America (Mexico) and Philippines. Many different ethnical cuisines us Okra very frequently and is used commonly when making vegetarian or non-vegetarian dishes.
Many families have their own version of this Kadhi …some like to add red chili powder some add garlic and some completely avoid both. This is my version ….that I’ve been making for my family and I only us Indian Bhindi (bhinda or okra) which is always available to me. My kadhi’s got the simple, sweet, spicy but delicious flavors of Gujarat.
Coriander leaves or Cilantro - few, chopped finely (for garnishing)
Salt - to taste
Clean the okra, trim the head and tail. Slice the okra into thin round slices. Keep cleaning the knife regularly in between while slicing the okra to avoid sticky residue from okra.
Heat the oil in flat pan on medium heat. Once hot add okra with some salt. Cook uncovered till okra gets tender and cooked. Keep stirring in between to avoid burning. Remove it into a plate and keep it aside.
Take yogurt in a bowl, add besan, and mix well till besan incorporated into yogurt. Add water and whisk well till there are no lumps. Then add salt, sugar, turmeric, ginger and green chili paste and mix well.
Heat the ghee in a medium pot on medium heat. Once hot add jeera and let it sizzle then add asafetida and curry leaves and sauté for 30 seconds.
Add in cooked bhindi (okra) mix and add yogurt mixture and stir continuously until boiling reached. Keep stirring to avoid it from curdling.