Bhinda Ni Kadhi This kadhi is thick enough that you can have it with paratha or. Here we present, bhinda ni kadhi, where ladies finger mingles with the traditional kadhi. As a slight variation to this recipe, you can add sliced and sautéed onions and tomatoes to the kadhi.

Bahan Membuat Bhinda Ni Kadhi

  1. You need 1 cup of chopped ladyfinger(bhinda/ bhindi).
  2. Prepare 2 tsp of oil.
  3. You need of For Gujarati kadhai :.
  4. You need 1 cup of thick curd.
  5. You need 2 tbsp of gram flour/ besan.
  6. You need to taste of Salt.
  7. It's 2 tbsp of sugar.
  8. You need 1 tsp of green chillies ginger paste.
  9. Prepare of For tempering :.
  10. It's 2 tsp of ghee.
  11. It's 1/2 tsp of mustard seeds.
  12. You need 1/2 tsp of cummin seeds.
  13. It's leaves of Few curry.
  14. It's 1 pinch of asafoetida (hing).
  15. It's 1 of red dry chilli.

Langkah Memasak Bhinda Ni Kadhi

  1. Wash ladyfingers and pat dry on kitchen towel. Cut into small pieces. In nonstick kadhai add,heat oil add chopped ladyfingers (bhinda). Saute on medium flame for 10 mins till cooked but firm. Keep aside..
  2. On another gas flame.. prepared kadhi. First mix curd, gram flour and 1 cup of water and whisk well to smooth mixture..
  3. In another vessel (steel pot),add & heat ghee. Do tempering of mustard and cummin seeds as they splutter, add curry leaves, dry red chilli, asafoetida and green chillies ginger paste. Off the flame..
  4. Add curd- gram flour whisked mixture in the above tempering. Again ON the flame, keep on low heat. Add salt and sugar,and continuously stir for 3-4 mins..so curd- gram flour mixture doesn't curdle. Bring it boil. Off the flame..
  5. Now keep the cooked ladyfingers kadhai on slow fame,pour prepared kadhi slowly in it. Stir or simmer for 5 mins. Serve Hot Bhinda Ni Kadhi with roti or white rice or moongdal khichdi..

Kadhi or karhi is a dish originating from the Indian subcontinent. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with boiled rice or roti. This Bhinda Ni Kadhi is a slightly thicker version of the famous Plain Gujarati Kadhi and usually served with rice and bhakri. I prefer to use slightly sour yogurt to make this bhinda ki kadhi, but if you are.

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