BHENDACHI KADI OKRA IN BUTTER MILK CURRY
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Author anubond101 Yield No Value
Published Sep 7, 2012 Cooking Time 25 Minutes
Recipe Type Veg-Main Preparation Time 10 Minutes
Ingredient Ladies Finger Standing Time 25 Minutes
Description:  A simple kadi or khadi made with butter milk and fried okra.

Recipe of BHENDACHI KADI OKRA IN BUTTER MILK CURRY

Ingredient Name Quantity Unit
Ginger, Crushed 1 Teaspoons
Cloves few Piece
Cinnamon Sticks few Stricks
Fenugreek Seeds Pinch
Cumin Seeds 1/2 Teaspoons
Mustard Seeds 1/2 Teaspoons
Okra, Cut Into 1 250 Grams
Oil 2 Tablespoons
Curry Leaves few Springs
Besan Atta (chickpea Flour) 1 Tablespoons
Buttermilk 2 Cup
Hing (asafoetida) Pinch
Salt To Taste
Sugar Pinch

Directions

  1. In a bowl, add 1 tbsp besan atta and add little buttermilk and mix well till it is free of lumps. 
  2. Add this besan mixture to 2 cups of buttermilk, mix well and keep aside. Add 1 tbsp oil in pan and when the oil in hot, add okra pieces and fry until slightly browned. In another pan, add 1 tbsp oil, when the oil gets hots, add mustard seeds and when they crackle, add cumin seeds and very little fenugreek seeds. When the fenugreek seeds get slightly coloured, add few pieces of cinnamon, cloves, ginger, green chillies, and curry leaves. Add turmeric powder, pinch of hing and besan batter. Reduce the flame and let it simmer for few minutes. Add salt to taste and pinch of sugar. When the kadi gets slightly thicker, add in the fried okra and mix. 
  3. Bring this mixture to a boil and switch off the flame.

Recipe Tips

You can also add fried sliced eggplant instead of okra or make it plain too without any veggies.
Posted Sep 7, 2012

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