Wednesday, 24 October 2012

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. 




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