Bhindi Kadhi is a traditional Indian Punjabi dish. Yogurt and chickpea flour-based tangy curry tempered in whole spices, then there is pan-fried okra cooked in Indian spices that get added to the thick curry. I can’t get over how delicious this dish tastes. It’s an amazing combination of two of my favorite dishes, Kadhi and fried Okra.
Some people tend to not like Okra due to its slimy texture but cooking okra the right way will make you fall in love with it. Check out my tips below to achieve the perfect Okra.
Ways to get your perfect Okra
Tip 1- Never soak cut okra in water. Soaking cut okra in water will increase the starch in okra and it will turn into a slimy mess.
Tip 2- Alway wash your fresh okra thoroughly under running water and dry them completely before cutting.
Tip 3- If you can’t find fresh okra, buy whole frozen okra instead of precut.
Tip 4- Do no wash frozen whole chopped okra, instead, roast them in the oven at 400 F for 15 to 20 minutes. This will decrease the slimy texture of okra in the curry or stew.
Tip 5- If pan-frying or sauteing, keep the heat on medium-high. This will help dissolve the slimy starch faster and it will reduce the chance of turning the okra into a mushy mess.
- 1 lb fresh okra
- 1 tsp cumin-coriander powder
- 1/2 tsp Kashmiri chili powder
- 1/4 tsp turmeric
- 3 tbsp oil
- Salt to taste
- Wash Okra thoroughly under running water. Dry them completely and cut the tops.
- Slice okra into 1/4 to 1/2 inch round pieces. Heat oil in a large skillet on medium-high heat.
- Add sliced okra into the skillet. Add salt and turmeric and cumin-coriander powder. Mix everything well and cook it on medium-high for 4 to 5 minutes or until okra softens and slimy water evaporates while stirring occasionally.
- Bring the heat down to low and add chili powder. Stir well and cook for an additional 1 to 2 minutes. Turn the heat off and set the okra aside.
- 2 cups plain yogurt, preferably full-fat Indian yogurt
- 2 tbsp chickpea flour
- 2 cups water
- 1/4 tsp turmeric, optional
- 2 tbsp oil or ghee
- 1/4 tsp cumin seeds
- 1/4 tsp mustard seeds, optional
- 1/4 tsp fenugreek seeds
- 2 to 3 cloves
- 1 small cinnamon stick
- 2 to 3 peppercorns
- Few curry leaves
- 2 tbsp chopped cilantro
- 2 green chilies, optional
- Whisk yogurt, chickpea flour, water, and turmeric until no flour lumps are left.
- Heat oil or ghee in a large pan on medium heat. Add all the whole spices.
- Once spices start to change color add whole green chilies, half of the curry leaves, and all the yogurt-chickpea mixture.
- Add salt, and the rest of the curry leaves
- Bring the heat down to medium-low and boil while stirring continuously until thick.
- Add cooked okra into the Kadhi. Turn the heat off.
- Garnish it with cilantro and serve it with plain Rice or Roti(Indian flat bread).
Thank you for stopping by and reading. I hope you get to try this recipe. I love hearing from you.
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