Bhindi Kadhi

Ingredients

• 240 ml (1 cup)yoghurt, at room temperature
• 60 g (1/2 cup)chickpea flour (besan)
• 1/4 teaspoonred chilli powder
• 1/4 teaspoonturmeric powder
• 600 ml (2.5 cups)water
• 2 teaspoonsoil
• 1/2 teaspooncumin seeds (jeera)
• 1/2 teaspoonfenugreek seeds (methi)
• 2.5 cm (1 inch)ginger, finely chopped
• 720 ml (3 cups)water
• 6–7curry leaves
• 2 tablespoonscoriander leaves, finely chopped, plus extra to garnish
• 30small okra (bhindi), sautéed in 1 tablespoon oil
• 1/2 tablespoonghee (clarified butter)
• 1/4 teaspoonmustard seeds
• 2whole dried red chillies, broken into pieces

Instructions

1. 1

   Sauté the okra

   Wash the okra and pat it thoroughly dry with a kitchen towel, then cut each pod into 2–3 pieces. Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add the okra and cook for 5–6 minutes, or until it is no longer slimy, then set it aside.

2. 2

   Mix the batter

   Whisk the yoghurt, chickpea flour, red chilli powder and turmeric powder together in a bowl. Gradually whisk in about 2.5 cups of water to make a thin mixture, checking that there are no lumps. Set aside.

3. 3

   Cook the kadhi

   Heat 2 teaspoons of oil in a pan over medium heat. Add the cumin and fenugreek seeds and let them crackle, then add the curry leaves and chopped ginger. Cook until the ginger is very light golden brown, taking care not to burn it. Pour in the yoghurt and chickpea flour mixture, stirring continuously; once it comes to the boil, add about 3 cups of water. Reduce the heat to medium-low and cook for 10–15 minutes, stirring from time to time. Add the sautéed okra and salt, then simmer over medium-low heat for 20–25 minutes, until slightly thickened. Turn off the heat.

4. 4

   Add the tempering

   Heat 1/2 tablespoon of ghee in a separate pan over medium heat. Add the mustard seeds and broken dried red chillies. Sauté until the seeds begin to crackle and the chillies turn dark brown, then pour the tempering into the kadhi.

5. 5

   Finish and serve

   Stir in 2 tablespoons of chopped coriander leaves and garnish with more coriander. Serve hot with steamed rice.

What is bhindi kadhi?

Kadhi is an Indian yoghurt-based dish thickened with chickpea flour and seasoned with spices. Recipes vary across regions and households; this version pairs the gently tangy, silky base with okra.

The okra is cooked separately before going into the kadhi, which helps control its texture. A final tempering of ghee, mustard seeds and dried red chillies brings a warm, aromatic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 177 calories, 8g protein, 21g carbs, 7g fat.

The chickpea flour and rice served alongside provide most of the carbohydrates, while yoghurt contributes protein and some fat. Oil and ghee supply much of the added fat; serve with a moderate portion of rice and an extra vegetable side to balance the meal.

The yoghurt and chickpea flour base

Smooth batter: whisk the yoghurt, chickpea flour, spices and first measure of water until no lumps remain. A thin, even mixture is easier to stir into the pan.

Steady stirring: keep the mixture moving as it heats and comes to the boil. This helps the chickpea flour cook evenly and reduces the chance of lumps forming.

Getting the okra ready

Dry pods: pat the okra thoroughly dry before cutting, as moisture can make it more slippery and slimy during cooking.

Separate sauté: cook the pieces for 5–6 minutes, until they are no longer slimy, before adding them to the kadhi. This gives you better control over their texture in the soup.

Build the spiced base

Crackling seeds: let the cumin and fenugreek seeds sizzle in the hot oil before adding the curry leaves and ginger. Keep an eye on the ginger and stop cooking when it is very light golden brown.

Gentle simmer: after the batter comes to the boil and the additional water is added, cook it over medium-low heat for 10–15 minutes, stirring occasionally. Add the okra and continue for 20–25 minutes, until the kadhi has thickened slightly.

Make the tempering

Hot ghee: heat the ghee in a separate pan, then add the mustard seeds and broken dried chillies. Wait for the seeds to crackle and the chillies to darken before pouring the mixture into the kadhi.

Fresh coriander: stir in the chopped leaves at the end and reserve some for the garnish. This keeps their flavour distinct from the cooked spices.

How to serve it

Steamed rice is the suggested accompaniment and makes a simple, filling meal with the soupy kadhi. Serve the dish hot so the tempering’s aroma comes through.

If you would like a fuller plate, add a vegetable side; keep it relatively simply seasoned so it does not compete with the kadhi’s spices.

Recipe notes & tips

• Pat the okra completely dry before slicing it.
• Whisk the batter until smooth before pouring it into the pan.
• Stir continuously as the kadhi first comes to the boil.
• Keep the ginger pale golden rather than letting it brown deeply.
• Add the hot tempering just before serving for its fragrant finish.

Variations

• Adjust the heat: use fewer dried chillies for a milder tempering.
• More coriander: add extra chopped coriander when serving for a fresher finish.
• Extra vegetables: serve a separately cooked vegetable side alongside the kadhi.
• Rice pairing: serve with steamed rice as suggested, or choose another plain grain to accompany it.

Common mistakes to avoid

• Damp okra: pat the pods dry before cutting to help prevent excess sliminess.
• Lumpy batter: whisk the chickpea flour thoroughly into the yoghurt before adding the water.
• Unwatched ginger: stay close to the pan and stop cooking when it is very light golden brown.
• Skipping the stirring: stir as the kadhi heats and periodically during its simmer so it cooks evenly.
• Overcooked tempering: remove it once the mustard seeds crackle and the chillies darken, before they burn.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan, stirring regularly; add a splash of water if the kadhi has thickened too much.

Frequently asked questions