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Wednesday, July 24, 2013

Bhendi (Dahi) kanji (Bhindi kadhi)

A super light and easy to prepare dish for those days when one is feeling lazy or the stomach cries out for some rest. This one does not compromise on taste though !! Best when prepared with day old curd, the original recipe (my Mom's) does not call for the use of a thickening agent like besan. Rather it is something I added to give some texture and more taste to the gravy.

It goes very well with plain white rice and maybe some papad to go with it !!  I prefer to have it with rotis too though few folks do not like the kadhi-roti combination. Read on for the recipe -

















Preparation time: 15 minutes

Ingredients:

  • 1 cup Chopped okra/bhindi 
  • 100 ml curd
  • 1 1/2 tsp besan/gramflour
  • 1-2 dry red chilli 
  • 1 sprig curry leaves
  • 2 garlic cloves 
  • 2 pinch asafoetida/hing ( 2 pinch )
  • 1/2 tsp mustard seeds 
  • 1/4 tsp fenugreek seeds
  • salt to taste
  • 2 pinch turmeric 
  • 3 tsp oil


Preparation: Mix the curd with the besan in a bowl. Add about 3 cups of water and salt to taste. Mix well.

Cooking: Heat 2 tsp oil in a wok. Add the okra along with salt and turmeric. Fry till the okra is just cooked and still a little crunchy.

Lower the flame and sprinkle a few drops of water to cool the wok. Now add the besan-curd mixture slowly and stir continuously for 3-4 minutes. Increase the flame amd bring to a boil.

Heat the remaining oil in another pan. Add broken red chilli, fenugreek seeds and mustard seeds followed by the crushed garlic flakes.

Once the seeds start to splutter, add the asafoetida and curry leaves and remove from flame.

Pour the tempering mixture over the contents of the wok. Switch off the flame and cover with a lid to retain the aroma.

















Serve hot/cold with white rice.

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