Monday, August 30, 2010

Yogurt based Sweet n Spicy Okra Curry- Gujarati bhinda ane dahi ni kadhi

http://happyhealthyfuncooking.blogspot.com/2010/08/ongoing-events-csn-giveaways.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FsxFKK+%28Happy%2CHealthy%2CFun+Cooking%29http://simplysensationalfood.blogspot.com/2010/08/announcing-event-flavours-of-gujarat.html
Gujarati Kadhi



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 .



Ingredients:

3/4th  cup yogurt(dahi)
3/4th  cup water
1 tbsp besan(chickpea flour)
8-10 whole baby okra/ladyfingers[crisp pan fried seperately with a lilttle salt and pepper]
1 finely chopped small green chili
1/4th inch grated ginger
1 tbsp sugar
salt to taste
coriander leaves(cilantro)
                                                              Spices tempered in hot ghee

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
less than a pinch of Asafoetida(hing)


Important notes: Heat the kadhi on a LOW flame all the time stirring occasionally to prevent the curds and whey from seperating.Keep all the tempering spices ready   because you have to add them quickly one after the other .They should swell up and lightly brown but not burn If they burn the yogurt will pick up the burnt flavors and not taste good.
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.


Directions :

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
In another  small tempering bowl, heat the ghee.To the hot ghee add the mustard seeds,cumin seeds,dry red chili,hing and curry leaves in that order.Let the spices crackle and swell but not burn for  around 10-15 secs .Add the hot temepered ghee and spices  to the  kadhi mixture .Mix well ,simmer for 30 seconds on the lowest heat .Turn off the heat and add chopped coriander leaves.Serve hot with Corn Khichdi (recipe to be posted soon)


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This recipe is being sent to Flavors of Gujarat -event






13 comments:

  1. It is one of my all time fav.Love the picture

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  2. Something like South Indian More Kuzhambu except for the Besan Flour !!! Looks delicious

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  3. HEY Ragz!!!!! vrry nice n easy recipe.....jus luved it :)

    http://punjabifooddiary.blogspot.com/

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  4. Hi Ragini,

    Nice okra curry!!

    Sameena@www.myeasytocookrecipes.blogspot.com

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  5. i second with sabitha.never tried this kadi,looks very nice

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  6. I liked your blog very much. I appreciate for your wonderful presentation. Okra looks delicious and yummy.
    You are welcome in my blogs.

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  7. Nice Okra Kadhi. Looks simply delicious.

    Deepa
    Hamaree Rasoi

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  8. Haven't tried okra in a curry, sounds heavenly, look forward to trying, thanks for sharing.

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