The mere mention of *Kadhi-Chawal* (Kadhi with Rice) makes every Indian's mouth water. Typically, households prepare *Kadhi* featuring gram flour fritters (*pakoras*) or potatoes; however, have you ever tried *Kadhi* made with okra (*Bhindi*)?

Not only is this dish incredibly delicious and unique in flavor, but it is also an excellent choice from a health perspective. The crunchy texture of the okra, combined with the tangy and creamy consistency of the yogurt and gram flour base, makes this dish truly special. If you have grown tired of eating the same old *Kadhi* and are looking to try something new and refreshing, then this recipe is just for you. Let's discover this incredibly simple recipe for making *Bhindi Kadhi*.

**Ingredients**
Okra (*Bhindi*) – 200 grams
Yogurt – 1 cup
Gram Flour (*Besan*) – 3 tablespoons
Oil or Ghee – 2 to 3 tablespoons
Fenugreek Seeds (*Methi Dana*) – 1/2 teaspoon
Mustard Seeds (*Rai*) – 1/2 teaspoon
Cumin Seeds (*Jeera*) – 1/2 teaspoon
Asafoetida (*Hing*) – A pinch
Green Chilies – 2
Ginger-Garlic Paste – 1 teaspoon
Curry Leaves – 10-12
Turmeric Powder – 1/2 teaspoon
Red Chili Powder – 1 teaspoon
Salt – To taste
Finely Chopped Fresh Coriander – For garnish

**Preparation Method**
First, add 1 tablespoon of oil to a pan and sauté the chopped okra over medium heat for 4 to 5 minutes. Ensure that the okra's natural sliminess disappears and it becomes slightly crispy. Once the okra turns golden brown, transfer it to a plate and set it aside.

Now, in a large mixing bowl, combine the yogurt and gram flour. Using a blender or a whisk, beat the mixture until all the lumps of gram flour have completely dissolved. Next, add the turmeric powder, red chili powder, and approximately 3 cups of water to create a thin, smooth batter. Next, heat two tablespoons of oil or ghee in a deep pan. Once the oil is hot, add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida (hing). When the spices begin to splutter, add curry leaves, chopped green chilies, and ginger-garlic paste, and sauté for one minute.

Now, lower the heat and pour the prepared yogurt-gram flour mixture into the pan. Stir continuously with a ladle while pouring the mixture to prevent the yogurt from curdling. It is essential to keep stirring the Kadhi continuously until it comes to a boil. Once it boils, reduce the heat and let the Kadhi simmer for 15–20 minutes.

When the Kadhi is thoroughly cooked and begins to thicken slightly, add the fried okra (bhindi) and salt to taste. After adding the okra, cook the Kadhi on low heat for another 5 to 7 minutes so that the okra absorbs all the flavors of the Kadhi.

After this, if you wish, you can add a tempering (tarka) on top. To do this, heat one tablespoon of ghee, add dry red chilies and a pinch of Kashmiri red chili powder, and pour this mixture over the Kadhi. The Bhindi Kadhi is now ready; serve it with rice or roti.

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