|Okra Kadhi with corn khichdi|
Another classic time tested Gujarati dish from my mom's kitchen !!I absolutely love this kadhi which has a sweet ,sour and spicy flavor .It is super simple to prepare , takes less than 10 mins from start to finish but tastes like you worked hours making it. I love it hot with Corn Khichdi and pickle on days when I eat and cook only vegetarian or when I'm running late but still want a delicious home cooked hot meal!.The same kadhi can be made plain without the okra/ladyfingers.
If you are making it for the first time prepare a small quantity as shown below and strictly follow directions for a very authentic flavor and texture.Gujarati kadhis are sweeter and thinner than the North Indian ones .
3/4th cup yogurt(dahi)
3/4th cup water
1 tbsp besan(chickpea flour)
Tempering spices ( Tadka/baghaar/chauk ):
2 tsp pure ghee(clarified butter)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 fresh curry leaves
1/2 whole dry red chili without seeds
Asafoetida(hing) is extremely pungent and can quickly overpower a dish so be very careful while adding it especially to a yogurt dish.The slightest pinch is enough for the quantity below otherwise you can omit it.
Whisk the yogurt and besan (chickpea flour) with a fork in a steel pot till no lumps remain .Add the whole okra,chopped chili,grated ginger,sugar,salt and water and mix well.Simmer on a LOW flame stirring till it comes to a boil.
|Pour the hot ghee and spices over the hot kadhi|
This recipe is being sent to Flavors of Gujarat -event