Kadhi Calling! Aloo Nahin, Aaj Bhindi Kadhi Ho Jaye!

Namaste Dosto! Kem cho? Kai zhala? (Hello Friends! How are you? What’s up?) Chef Curry Do-Pyaza here, back with another lip-smacking recipe that’ll make your taste buds sing! Forget the usual aloo sabzi (potato dish) for a day. Today, we’re diving into the tangy, creamy, and utterly delightful world of Bhindi Kadhi!

This isn’t just any kadhi, my friends. This is sunshine in a bowl!

When do we whip up this magic?

Bhindi Kadhi is a star during the scorching summer months. Its cooling yogurt base makes it a perfect antidote to the heat. You’ll often find it gracing tables during festivals like Raksha Bandhan, Janmashtami, and even just a simple Sunday lunch with the family. It’s a comforting, homey dish that brings people together.

A little Kadhi Katha (Story):

Kadhi, in its various forms, has been around for centuries. It’s believed to have originated in Rajasthan, with each region putting its own unique spin on it. Bhindi Kadhi is a delightful variation, especially popular in Gujarat and Maharashtra, where the humble bhindi (okra) adds a lovely texture and subtle sweetness to the tangy kadhi.

Ready to get cooking? Let’s do it!

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients Ki List (The List of Ingredients):

Bhindi (Okra): 250 grams, washed, dried, and chopped into 1-inch pieces
Dahi (Yogurt): 2 cups, whisked smoothly
Besan (Gram Flour): 2 tablespoons
Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 teaspoon
Hari Mirch (Green Chillies): 1-2, finely chopped (adjust to your spice level!)
Haldi Powder (Turmeric Powder): 1/2 teaspoon
Lal Mirch Powder (Red Chilli Powder): 1/2 teaspoon (optional)
Dhaniya Powder (Coriander Powder): 1 teaspoon
Jeera (Cumin Seeds): 1 teaspoon
Rai (Mustard Seeds): 1/2 teaspoon
Methi Seeds (Fenugreek Seeds): 1/4 teaspoon
Hing (Asafoetida): A pinch
Curry Patta (Curry Leaves): 8-10
Tel (Oil): 2 tablespoons
Hara Dhaniya (Fresh Coriander Leaves): For garnish, chopped
Namak (Salt): To taste

Chalo, Banayein! (Let’s Make It!)

Bhindi Fry: Heat oil in a kadhai (wok) or pan. Add the chopped bhindi and fry on medium heat until it’s slightly browned and the sliminess disappears. This usually takes about 8-10 minutes. Remove and set aside.
Kadhi Base: In a bowl, whisk together the dahi (yogurt) and besan (gram flour) until there are no lumps. Add about 2 cups of water to thin it out. The consistency should be like a thin buttermilk.
Tempering Time: In the same kadhai, heat the remaining oil. Add jeera (cumin seeds), rai (mustard seeds), and methi seeds (fenugreek seeds). Let them splutter.
Aromatic Infusion: Add hing (asafoetida), curry patta (curry leaves), and green chillies. Sauté for a few seconds until fragrant.
Spice it Up: Add ginger-garlic paste and sauté for a minute. Then, add haldi powder (turmeric powder), lal mirch powder (red chilli powder – if using), and dhaniya powder (coriander powder). Sauté for another minute.
Kadhi Magic: Slowly pour in the yogurt-besan mixture, stirring constantly to prevent curdling. Add salt to taste.
Simmer and Stir: Bring the kadhi to a gentle simmer on medium heat. Continue stirring occasionally to prevent sticking.
Bhindi In: Once the kadhi has thickened slightly (about 10-12 minutes), gently add the fried bhindi.
Simmer Some More: Let the kadhi simmer for another 5-7 minutes, allowing the bhindi to absorb the flavors.
Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with rice or roti.

Chef’s Tips for Kadhi Perfection:

Whisking is Key: Make sure the yogurt and besan are whisked together thoroughly to avoid lumps in your kadhi.
Low and Slow: Simmering the kadhi on low heat allows the flavors to meld beautifully. Don’t rush the process!
Sour Power: If your yogurt isn’t sour enough, you can add a squeeze of lemon juice or a pinch of amchur powder (dry mango powder) to enhance the tanginess.
Bhindi Bliss: Frying the bhindi before adding it to the kadhi helps to reduce the sliminess and gives it a nice texture.

Kadhi Across the Kitchen:

Gas Stove/Induction: The recipe above is perfect for both gas and induction cooktops. Just adjust the heat accordingly.
Pressure Cooker: While not traditionally made in a pressure cooker, you can adapt it. Sauté the tempering ingredients in the pressure cooker, then add the yogurt mixture and bhindi. Cook on low pressure for just 1-2 whistles. Be careful, as the yogurt can curdle easily under high pressure.
Slow Cooker/Crockpot: A fantastic option for hands-off cooking! Follow the steps for tempering and sautéing in a separate pan. Then, transfer everything to the slow cooker, add the yogurt mixture and bhindi, and cook on low for 4-6 hours or on high for 2-3 hours.
Microwave: Not recommended, as the yogurt is likely to curdle and the flavors won’t develop as well.
Oven: Not recommended.
Air Fryer: Not recommended.

Nutritional Nuggets (Approximate Values):

Bhindi Kadhi is a good source of probiotics (from yogurt), fiber (from bhindi), and vitamins and minerals. A serving contains roughly:

Calories: 200-250
Protein: 8-10 grams
Carbohydrates: 20-25 grams
Fat: 10-15 grams

(Note: These values are approximate and can vary depending on the specific ingredients and portion sizes.)

Serving Suggestions:

Rice is Nice: Serve Bhindi Kadhi with steamed rice for a comforting and satisfying meal.
Roti Ready: Pair it with roti, paratha, or naan for a more traditional Indian experience.
Sidekick Status: It makes a great side dish to dal, sabzi, and other Indian dishes.
Chutney Charm: A dollop of mint-coriander chutney or mango pickle adds a delightful zing.

Aakhri Baat (Final Words):

So there you have it, folks! My simple yet scrumptious recipe for Bhindi Kadhi. It’s a dish that’s close to my heart, and I hope you enjoy making it as much as I do.

Now go on, get into the kitchen, and whip up some Kadhi magic! And don’t forget to share this recipe with your friends and family. After all, food is best enjoyed when shared with loved ones!

Khana Khao, Khush Raho! (Eat food, be happy!)

Your friendly neighborhood Chef,

Curry Do-Pyaza.