Bhindi Kadhi is a Yogurt and Chickpea based Curry with Indian spiced Okra(Bhindi). Bhindi Kadhi-Okra Curry is loved and adored by my many in India. My Gujarati touch to this widely loved recipe will surely win your heart.
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How is This Bhindi Kadhi-Okra Curry Recipe Different
Bhindi Kadhi is a traditional Indian Punjabi dish. I have given the traditional recipe my Gujarati twist to it by using Gujarati basic blends of whole spices for tempering. 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.
Tips to Cook Perfect Bhindi Kadhi
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 Stir Fry or Curry.
- Always wash Okra(Bhindi) under running water and dry completely before chopping it for Curry, Stew or Stir Fry.
- 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.
- Always cook cut Okra on medium-high heat first before adding any liquid or transferring it into Curry or Stew. This will reduce the slimy starch in your Stir-Fry.
- Always go for fresh Okra first, If you can’t find fresh okra, buy whole frozen okra instead.
- Do not wash frozen whole or 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. You can also dry roast the frozen Okra in a skillet.
- 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.
How to Pick Best Fresh Okra(Bhindi)?
Bhindi Kadhi-Okra Curry tastes great when it’s made with fresh tender Okra. Growing up, I always saw my Mother, neighbors and relatives pick the best Okra like a pro. There was never a day when we got hard or fibery dull Okra. These women back in India know their vegetables so well. They can sense the good and bad of fresh vegetables and won’t be afraid to point it out to their local Sabziwala(Vegetable Vender).
To pick the best Okra, perform a “Tip Breaking Test” ;). Yes, you got it right! Tip breaking test! Pick up the bright colored, shiny looking Okra and break the tip of it. If it snaps easily like a cucumber, you have got that best Okra for your Curry, Stew and Stir-Fry. The hard, fibery and aged Okra will fail the “Tip Breaking Test” :). Let me know in the comment box if you have a better way to pick the best Okra.
Also try My Vegetarian Indian Recipes Below.
Storing and Reheating
I love leftovers and especially if it’s Bhindi Kadhi-Okra Curry, I don’t mind eating the same meal for two to three times in a week :). I have never tried to freeze Okra Curry for many reasons. First of all, it doesn’t take anything more than 30 minutes to prepare this delicious curry from scratch. And, whenever I make this recipe, it never lasts anything more than a day or two in my house. Therefore, I never tried freezing it.
For any leftover Bhindi Kadhi, I like to store it in an airtight microwave friendly container. I like OXO Good Grips 30 Piece Smart Seal Glass & Plastic Container Set for storing the leftovers. You may reheat Bhindi Kadhi in a microwave or reheat it on a stove-top in a saucepan.
Bhindi Kadhi-Okra Curry
- 1 pound Fresh Okra
- 1 1/2 teaspoon Cumin-Coriander Powder
- 1/2 teaspoon Kashmiri Chili Powder , 1 teaspoon for spicy
- 1/4 teaspoon Turmeric Powder
- 3 tablespoons Oil
- Salt to taste
- 2 cups Plain Yogurt , Preferably full-fat Indian yogurt
- 2 tablespoons Chickpea Flour
- 2 cups Water
- 1/4 teaspoon Turmeric Powder
- 2 tablespoons Oil or Ghee
- 1/4 teaspoon Cumin Seeds
- 1/4 teaspoon Fenugreek Seeds
- 1/4 teaspoon Mustard Seeds
- 2-3 Cloves
- 1 Cinnamon Stick
- 2-3 Peppercorns
- Few Curry Leaves
- 2 tablespoons Cilantro , chopped
- 2 Green Chilies , optional
- 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.
- Whisk Yogurt, Chickpea flour, Water, Curry leaves, Salt, and Turmeric until no flour lumps are left. Heat oil or ghee in a large pan on medium heat.
- Add all the whole spices to the oil. Once spices start to change color add whole green chilies, and all the yogurt-chickpea mixture.
- Bring the heat down to medium-low and boil while stirring continuously until thick. Add stir-fried Okra into the Kadhi and mix it gently.
- Turn the heat off. Garnish it with cilantro and serve it with plain Rice or Roti(Indian flat bread).
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Mother, Wife, Indian-American born and raised in the small town of India. Former IT employee now a food blogger. A self-taught food photographer.
I choose to cook with Whole Foods and Clean Ingredients as my Mother did. I am a firm believer in cooking meals with lots of vegetables, little meat, and generous spices.