Bhindi ki Kadhi

Introduction:

These days market is full of ladyfingers. When I was planning for dinner tonight, instantly it came to my mind to make "Bhindi Kadhi". I had it once at my grandparents home made by my aunt. It is really a very nice preparation of Bhindi cooked in sour, creamy yougurt curry.So if you are bored of eating plain kadhi, then try this one out.

Ingredients:

for Kadhi:

Bhindi(ladyfingers): 8-10

Sour Curd: 3 cups

Gram flour(besan): 2 tsp

Green chillies: 2

Ginger: 1/4 inch piece

Water: 2 cups

Turmeric pwder: 1/4 tsp

Salt: to taste

Oil: 1 tsp

For tempering:

Oil: 2 tsp

Cumin seeds: 1 tsp

Musturd seeds: 1 tsp

Fenugreek seeds: 1/4 tsp

Asefoetida: 1/4 tsp

Carom seeds(ajwain): 1/2 tsp

Red chilli powder: 1/2 tsp

Curry leaves: 5-6

Garlic: 4-5 clove

Preparation time: 5 min

Cooking time: 15 min

Serves for : 3 persons

Method:

Take curd in a bowl. Add gram flour, salt and turmeric powder into it. Add water and whisk well. You can whisk it in grinder also. When a smooth thin paste is made, then put this mixture on flame. Churn it continuously n medium flame till one boil. Meanwhile,Wash and chop bhindis in 2-3 long pieces. Heat 1 tsp oil in another pan. Add bhindis to it and cook on low flame till they get soft. It'll take 2-3 mins for the bhindis to get soft. Add these bhindis to the boiling kadhi. Add chopped green chillies and ginger to the kadhi.Adjust salt in the kadhi. Cook for one boil on low flame. Remove kadhi from flame.

For tadka, heat 2 tsp oil in a pan. Add cumin seeds, fenugreek seeds and musturd seeds into it. When they splutter add asefoetida and carom seeds into it. Add chopped garlic, curry leaves and red chilli powder into it and saute for a minute. Pour this tadka over the prepared kadhi and serve hot.

TIPS:

1. You can also deep fry the bhindis before adding them to kadhi.

2. If the curd is too sour, then add 1 tsp of grated jaggery or sugar in it.

3. If the curd is not sour, then add a pinch of citric acid or 1 tsp of lemon juice in the kadhi.

4. You can also add chopped onions in the tempering.

5. Keep stirring the kadhi for the first boil. Otherwise it may get granular.

5. It's important for the besan to get cooked properly. Hence cook the kadhi on low flame for another boil.

6. I'll suggest to use musturd oil in kadhi. It gives a very traditional taste to kadhi.