BHENDACHI KADI OKRA IN BUTTER MILK CURRY
|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
|Okra, Cut Into 1||250||Grams|
|Besan Atta (chickpea Flour)||1||Tablespoons|
|Salt To Taste|
- In a bowl, add 1 tbsp besan atta and add little buttermilk and mix well till it is free of lumps.
- 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.
- Bring this mixture to a boil and switch off the flame.
You can also add fried sliced eggplant instead of okra or make it plain too without any veggies.
Posted Sep 7, 2012