Bhindi Kadhi (Yogurt and Okra Stew)
Bhindi kadhi is a popular Indian dish made with okra (bhindi) and yogurt. The dish is often served with rice, khichdi, or roti or can be enjoyed as a light and refreshing soup. Make this authentic dish in Instant Pot without any monitoring.
Servings: 4
Calories: 130kcal
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.
Video
Notes
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 Instant Pot is set to low pressure. Also, wait for 5 minutes before releasing the pressure.
Nutrition
Calories: 130kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 117mg | Potassium: 475mg | Fiber: 5g | Sugar: 7g | Vitamin A: 944IU | Vitamin C: 39mg | Calcium: 181mg | Iron: 1mg