Bhindi kadhi step-by-step recipe with video and photos.
About this recipe
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 one such variation where okra is simmered in a yogurt sauce and a tempering/seasoning made with whole spices. This simple dish is ready in less than 20 minutes and pairs very well with Basmati rice and also with khichdi. Kadhi is very cooling and is excellent during the summer. For cooler nights, serve this as a gently spiced warm soup.
Traditionally, this okra curry is made on a stovetop but making it in the Instant Pot saves so much time and is way easier. It needs no monitoring or babysitting. Okra combined with yogurt and besan is a delicious gluten-free dish that is suitable for the keto diet.
Read on for ingredients, step-by-step instructions, and tips on how to avoid slimy bhindi.
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.
Sugar: A small amount of sugar is added which balances the tangy yogurt very well. Do not skip it.
Spices: Whole spices used in tempering are mustard seeds, cumin seeds, cloves, cinnamon, dried red chilli, and hing.
Other ingredients: Curry leaves, cilantro, ginger, and green chili.
Step by step instructions
Blend together yogurt, besan, turmeric powder, sugar, and salt. Set it aside (steps 1,2).
Heat oil and add mustard seeds. Once it splutters, add cumin seeds, dry red chili, cinnamon, cloves, hing, and curry leaves.
Add the bhindi and fry for 1-2 minutes, until the okra begins to brown (steps 5,6).
Add ginger and green chili. Mix well and saute for one more minute. Deglaze the pot (steps 7,8).
Cancel saute mode. Add the yogurt mixture and water. Mix well (step 9).
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 (steps 10,11).
Top with cilantro and serve warm (step 12).
Useful tips for bhindi kadhi
Make sure the Instant Pot is set to low pressure. Also, wait for 5 minutes before releasing the pressure.
Initially when sauteing the okra, set the Instant Pot to saute on 'More'. This way, the okra will char quickly, without burning the spices.
Make sure you deglaze the pot well before adding the yogurt mixture.
Tips on selecting bhindi
Select bright green pods 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 less or no slime when cut and tastes best.
It is best to pick the bhindi individually. Make sure they are not soft and have a slight firmness but at the same time, are not hard.
How to avoid okra from getting slimy
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.
Use fresh and tender okra. Also, cut into slightly big pieces. If you cut them into small chunks, they tend to get very slimy.
A souring agent is important to remove the sliminess from bhindi. Yogurt or dahi used in this dish will help in this recipe.
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Bhindi or ladies finger or okra is a nutritious vegetable rich in magnesium, folates, and vitamin C. It is known to help with blood sugar control and improves immunity. In India, it is one of the common vegetables given to pregnant women. This gooey vegetable is also known to help with skin and hair health.
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.
- is very easy to make,
- can be served as a warm soup,
- is healthy, hearty, and delicious.
Bhindi Kadhi in Instant Pot (Okra in Yogurt Sauce)
- 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
- 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
- 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.