Bhindi Kadhi (Sautéed Okra with Buttermilk)

Cooking Time: 30-40 minutes /

Servings: 4

Preparation Time: 20 - 15 minutes

Category: Vegetarian

Ingredients:

§  Bhindi ( Okra / Ladyfingers) – 300 grams

§  Yogurt – 2 cups

§  Gram Flour (Besan) – 2 tablespoons

§  Ginger + Garlic Paste – 2 tablespoons

§  Green Chilli Paste – 1 tablespoon

§  Salt – To Taste

§  Turmeric Paste – ½ teaspoon

§  Oil – 3 tablespoons

§  Asafoetida – ¼ teaspoon

§  Mustard Seeds – 1 teaspoon

§  Cumin Seeds – 1 teaspoon

§  Dry red chillies (broken) – 4 to 5

§  Curry Leaves – 8 to 10

§  Black Peppercorns – 8 to 10

§  Cloves – 6

§  Fresh Coriander Leaves – Chopped

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 chillies, 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.