Kadhi Bhindi

Kadhi Bhindi

Ingredients

Ladyfingers (bhindi) 250 grams
Sour yogurt 2 cup
Gram flour (besan) 1 1/2 tablespoon
Ginger-garlic paste 1 teaspoon
Green chilli paste 1 teaspoon
Salt to taste
Turmeric powder 1/4 teaspoon
Oil 3 tablespoon
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Cumin seeds 1 teaspoon
Dried red chillies, broken 3
Curry leaves 6-8
Black peppercorns 6-8
Clove 4
Fresh coriander leaves, chopped 1 tablespoon

Method

Whisk together yogurt and gram flour in a bowl. Add ginger-garlic paste, green chilli paste and salt and whisk to a smooth mixture.
Add a little water and turmeric powder and mix. Set aside. Trim the ladyfingers on either side. Heat the oil in a deep non stick pan.
Add the asafoetida, mustard seeds and cumin seeds and sauté till the seeds splutter. Add red chilies, curry leaves, black peppercorns, and cloves and sauté till fragrant.
Add the ladyfingers and sauté for two to three minutes. Add the yogurt mixture and cook on medium heat till the ladyfingers are done and the kadhi has thickened.
Garnish with coriander leaves and serve hot with steamed rice.