Add Preferred SourceBhindi kadhi is a popular Indian dish made with okra (bhindi) and yogurt. The dish is often served with basmati rice, khichdi, or roti or can be enjoyed as a light and refreshing soup.
Kadhi or karhi is a yogurt-based dish originating from the Western region of India. It is popular in Gujarat, Rajasthan, and Punjab, with each state having its own version. The basic sauce is made with yogurt and besan (gram flour/chickpea flour) with variations like adding vegetables and fritters.
Gujarati bhindi kadhi is a simple dish that is ready in less than 20 minutes. Traditionally, this okra curry is made on a stovetop, but making it in the
Why you will love this recipe
- Kadhi is particularly refreshing during hot summer days. However, it also transforms into a warm, spiced soup for cooler nights.
- The combination of yogurt and besan (gram flour/chickpea flour) creates a creamy, tangy sauce base that forms the heart of this dish.
- In just under 20 minutes, you can create a flavorful meal, making it an ideal option for busy schedules.
Ingredients
Bhindi/okra: Use fresh and tender bhindi.
Yogurt: Use plain yogurt to make kadhi.
Besan: Also known as gram flour or chickpea flour, this adds thickness to the dish.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Blend together yogurt, besan, turmeric powder, sugar, and salt. Set it aside (images 1 and 2).
Step 2: Heat oil and add mustard seeds. Once it splutters, add cumin seeds, dry red chili, cinnamon, cloves, hing, and curry leaves. Saute for a few seconds (images 3 and 4).
Step 3: Add the bhindi and fry for 1-2 minutes until the okra begins to brown (images 5 and 6).
Step 4: Add ginger and green chili. Mix well and saute for one more minute. Deglaze the pot (images 7 and 8).
Step 5: Cancel the saute mode. Add the yogurt mixture and water. Mix well (image 9).
Step 6: Set the Instant Pot to pressure cook mode on LOW pressure for 2 minutes. Do a natural release of pressure for 5 minutes, then do a quick release (images 10 and 11).
Step 7: Top with cilantro and serve warm (image 12).
Expert tips to make bhindi kadhi
Select bright green pods of okra without any spots or blemishes. If the okra is old or ripe, it will be too slimy when cut. Also, older bhindi would turn chewy and fibrous when cooked. Young and tender okra has very little or no slime when cut and tastes best.
Dry the okra well after washing. Also, make sure the knife and cutting board you are using to cut them are dry. Keep wiping the knife after cutting a few pods to remove any slim on the knife.
A souring agent is important to remove the sliminess from bhindi. Yogurt or dahi used in this dish will help in this recipe.
Make sure the
Serving suggestions
Steamed rice or khichdi: A classic choice that pairs well with the creamy kadhi is steamed rice or khichdi.
Roti: Freshly made roti can be a great accompaniment, allowing you to scoop up the bhindi kadhi and enjoy the flavors together.
Soup or stew: Serve it in bowls as a flavorful and unique soup. You can even top it with some crispy fried okra for added texture. Keep the bhindi kadhi slightly thicker and serve it with a variety of vegetables or lentils to create a hearty stew.
Grain Bowl: Serve the bhindi kadhi over a bed of quinoa, red rice, or sorghum. Add sautéed vegetables, crispy fried okra, and garnishes like chopped cilantro and sliced green chilies.
Recipe FAQs
You can follow this recipe and simmer the kadhi for 15-20 minutes until the bhindi is fully cooked. Keep stirring frequently to avoid it from sticking to the pan.
Yes, although frozen okra may tend to get very slimy. Increase the sauteing time until the sliminess goes and the okra chars well.
To store bhindi kadhi, ensure it cools down to room temperature, then transfer it to an airtight container. You can refrigerate it for five days. When reheating, you may need to add a little water to adjust the consistency and warm it on the stovetop or in the microwave.
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Recipe card
Bhindi Kadhi (Yogurt and Okra Stew)
Ingredients
- 1 lb okra
- 1½ cups yogurt
- 1 tablespoon besan gram flour/chickpea flour
- ½ teaspoon turmeric powder
- 1 teaspoon sugar
- ½ inch ginger finely chopped
- 2-3 green chili finely chopped (or as per taste)
- Salt to taste
- 1½ cup water
- 2 tablespoon cilantro
- 1 tablespoon oil
Spices
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1-2 dry red chili
- 1 inch cinnamon
- 4-5 cloves
- ½ teaspoon asafetida (hing)
- 1 sprig curry leaves
Instructions
Prep
- Wash and pat dry the okra, making sure there is no trace of water.
- Cut them into 1-inch pieces using a dry knife and cutting board (see tips section).
- Blend together yogurt, besan, turmeric powder, sugar, and salt. Set it aside.
Making the Kadhi
- Set the Instant Pot on saute mode and add oil.
- Once it heats, add mustard seeds.
- Once it splutters, add cumin seeds, dry red chili, cinnamon, cloves, curry leaves, and hing.
- Add the bhindi and fry for 1-2 minutes, until the okra begins to brown (set the IP to saute - More).
- Add ginger and green chili. Mix well and saute for one more minute.
- Cancel saute mode. Add the yogurt mixture and water. Mix well and secure the IP lid.
- Set the Instant Pot to pressure cook mode on low pressure for 2 minutes.
- Do a natural release of pressure for 5 minutes, then do a quick release.
- Top with cilantro and serve warm.
Jacqui says
Delicious and easy to make! 11/10 recommend!
Cindy says
So tasty!