Recipe: Perfect Ladyfingers curry (bhindani kadhi)

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Recipe: Perfect Ladyfingers curry (bhindani kadhi)
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Recipe: Perfect Ladyfingers curry (bhindani kadhi) Delicious, fresh and tasty.

Ladyfingers curry (bhindani kadhi). ABOUT Bhindi Kadhi ladyfingers in gram flour and yoghurt gravy RECIPE. Bhindi kadhi is basically roasted ladies finger boiled in a tempered flavored yoghurt gravy which is cooked with gram flour (besan). Its simple n humble if you are fed up of having regular kadhi then try this variation I am quite certain you'd love it.

Add the asafoetida, mustard seeds and cumin seeds and saute till the seeds splutter.

Add dried red chilies, curry leaves, black peppercorns, and cloves and saute till fragrant.

Add the ladyfingers and saute for two to three minutes.

You can cook Ladyfingers curry (bhindani kadhi) using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Ladyfingers curry (bhindani kadhi)

  1. It’s of sour cream.

  2. You need of gram flour.

  3. You need of ladyfingers.

  4. You need of green chilli and ginger.

  5. It’s of garlic paste.

  6. You need of grated onion.

  7. You need of grated carrots.

  8. You need of fenugreek seeds.

  9. Prepare of cumin seeds.

  10. Prepare of turmeric.

  11. You need of cloves.

  12. You need of asafoetida.

  13. Prepare of Few curry.

  14. It’s of Salt.

  15. You need of jaggery.

  16. Prepare of oil.

  17. You need of Chopped fresh coriander.

The Traditional Punjabi Bhindi Kadhi Recipe, is a yogurt based tangy and spicy curry that is a staple dish in North India.

In this recipe of Kadhi, the Bhindi, also known as the Okra is roasted in a wok until soft and yet lightly crisp.

It is then added to the well simmered Kadhi that has a delicate cinnamon and chilli seasoning on it.

In a bowl whisk together room temperature yogurt, chickpea flour (besan), red chili powder and turmeric powder.

Ladyfingers curry (bhindani kadhi) instructions

  1. Wash ladyfingers and pat dry. Cut in small round pieces. In a bowl add gram flour and add 1/2 tub of sour cream and whisk it. Add in remaining sour cream, jaggery and salt. Set aside..

  2. In a pan add 1 tablespoon oil and sauté the ladyfingers for 5 minutes or until soft and cooked. Remove in a bowl and set aside..

  3. In the same pan add 1 tablespoon oil, mustard seeds, cumin seeds, cloves, fenugreek seeds and curry leaves. Add in asafoetida, grated onion, green chillies, ginger and garlic paste and sauté for a minute. Add in the sour cream and bring it to boil stirring occasionally. Once it reaches boiling point lower the gas to low setting. Add in the ladyfingers and grated carrots and let it cook for about 5 to 6 minutes..

  4. .

  5. Transfer in serving bowl and garnish with fresh coriander. Serve hot with rice, roti, paratha, naan etc. You can add 1 teaspoon of lemon juice if preferred..

Puree the ginger and chilli together.

Add in the prawns & lady fingers.

Stir gently & let it come to a boil.

Do not over cook the prawns & lady fingers.

It is better to have the lady fingers slightly firm.