Bhindi Mor Kulambu ( Kadhi)

Ingredients

200 gm Ladies Fingers chopped

1/2 l whisked curd

For Coconut Paste

2 tbsp Raw Bengal Gram (soaked for an hour)

2 tsp Rice (Soaked for 1 hour)

1 tbsp Coriander seeds

1/4 cup fresh grated coconut

 1 tsp Cumin seeds

2-3 Green Chilies, if you want it spicier, you can add more green chilies to grind

For Seasoning

1/4 cup Coconut/Refined oil

1 tsp Mustard seeds

• 2 Red Chilies
• 1 tbsp Grated ginger
• 1/2 tsp Turmeric
• 2 sprigs Curry leaves
• 2 pinches of Asafoetida/ hing
• Salt to taste
• 2 tbsp Chopped Green coriander

Instructions

Add all the ingredients meant for the paste to the mixer and grind it into a soft paste without adding water.

 

Heat oil in a pan, add Okra pieces and some salt. Cover and fry them crisp on a high flame. Keep stirring and remove from fire after they are fried.

 

Heat some more oil in the same pan and add mustard seeds, green chilies, dry red chilies and cumin seeds and fry them well.

 

Add ginger, turmeric and curry leaves to the same seasoning, sprinkle some asafoetida, and fry more.

 

When the ginger is fried, add the Bengal Gram-Coconut paste. Keep a little paste aside.

 

Fry the Bengal Gram paste a little, then add some water and let it boil.  

 

Add the Bengal Gram paste to the beaten curds. Put the paste in the pan, add half-a-liter of water and salt, whisk it thoroughly to prevent splitting and let it boil just once on a low flame.

 

Once the buttermilk with Bengal gram boils, add the fried Okra pieces, chopped coriander leaves. Cover it and let it cook for 3-4 minutes and then remove it from the fire. 

 

Serve it with steaming hot rice, plain dal, with some roasted potato/ raw banana/ yam dry sabzi 

Tips

How to make Okra lose its stickiness?:

1. If you have time, wash the Okra, wipe them dry, cut them into inch-long pieces and let them dry.

2. Or, add Okra pieces to hot oil with some salt, and let them soak the oil, cover it and fry them on high flame without too much stirring. That makes them lose their stickiness too.

Here are some tips for some easy-on-the-palate, delicious Okra Kadhi:

1. Add some coconut paste to the yoghurt or it will break into fragments when it is mixed with the buttermilk.

2. Sour curd makes for better taste for Okra Kadhi. Those who do not have sour curds can add the juice of half a lemon at the end. But, if you prefer non-sour Kadhi, then you can dispense with the lemon.

3. Seasoning the Kadhi with coconut oil gives it a special flavor.
   

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