Bhindi Kadhi

Bhindi Kadhi

Ingredients:
250 grams okra
250 grams curds
1 tbsp chickpea flour (besan)
1 tsp green chili paste
1 tsp ginger paste
1 tsp coriander powder
1 sprig curry leaves
1/4 tsp asafoetida
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 turmeric powder
1/2 tsp chili powder
3 tbsp oil
2 cups of water.
salt
a few sprigs of coriander, chopped

Method:

• Chop bhindi into 1 inch pieces.  Dry roast on the tawa for 10 minutes on low heat.
• Heat 2 tbsp oil in a thick-bottomed vessel.  Add mustard seeds. When they splutter, add the okra along with all the dry masalas. Stir well and cook till the okra is cooked.
• In a bowl, whisk, besan, curd, and 2 cups of water till smooth.
• Heat 1 tbsp oil.  Add fenugreek seeds, curry leaves, and asafoetida.
• Pour in the curd mixture.  Add the chilli paste and the ginger paste and salt.  Bring to a boil, stirring constantly.
• Add the okra and simmer for 2 minutes.
• Garnish with coriander leaves.  Serve with rice or roti.