Monday, September 20, 2010

Bhindani Kadhi

This recipe is from Tarla Dalal's cookbook. It makes a tasty and quick accompaniment for plain rice, pulav, khichdi etc. Here's how I make it:

1 cup tender okra - pat & clean with a damp cloth, spread out to dry, then slit lenghtwise in half.
2 cups buttermilk (should be fairly thin consistency)
1 tbsp ghee or veg. oil
1 tsp grated ginger
2 dry red chillies or to taste
1/2 tsp turmeric pwd
1 tbsp gram flour
handful of chopped cilantro
1 tsp salt or to taste
2 tsp sugar or to taste

Heat the ghee or oil in a heavy bottom pan and fry the okra on low heat until tender, about 15 mins. In the meanwhile mix all the other ingredients together. Add to the okra and stirring continuously, bring it to a boil on medium high heat. Stirring continuously gives the kadhi good consistency. Then lower heat and simmer for 5 mins.  

Serve hot with rice.

This Bhindani Kadhi goes to the Flavors of Gujarat event at Simply Food.

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