Bhinda Kadhi

Servings: 2
divider
Ingredients
  • 8 oz Bhinda
  • 2 tbsps Oil
  • ½ tsp Salt
  • 1 tsp Ground coriander/cumin mix
  • Lemon juice (as needed)
Instructions
  1. Wash bhinda, wipe dry with a towel.
  2. Cut stems, trim ends and slice thin rounds.
  3. In a nonstick frypan, heat oil on medium heat.
  4. Add bhinda and stir.
  5. Drizzle a little lemon juice to help remove the slime.
  6. Cook until the slime is no longer visible.
  7. Sprinkle salt and ground coriander/cumin mix and stir.
  8. Cover and cook on low-medium heat until tender, set aside.
Kadhi
Ingredients
  • 1 cup Plain yogurt
  • 1½ cup Water
  • 2 tbsps Besan
  • ¾ tsp Salt (or to taste)
  • 1 tsp Sugar (or to taste)
  • ½ tsp Ground cumin
  • ¾ tsp Green chilies (crushed, to taste)
  • ½ tsp Ginger (crushed)
  • ½ tsp Garlic (crushed)
  • Green coriander (finely chopped, for garnish)
Instructions
  1. In a saucepan, blend yogurt, water and besan. Add the remaining kadhi ingredients and stir.
  2. In a tempering pot, melt ghee on medium heat and add dry chilies, cinnamon and cloves.
  3. Let darken slightly, then add mustard, cumin and fenugreek seeds.
  4. When crackled add hing, turmeric and curry leaves.
  5. Pour in the prepared kadhi and mix.
  6. Incorporate the cooked bhinda in the kadhi.
  7. Boil kadhi stirring continuously for 5 minutes to thicken.
  8. Remove from heat and garnish with chopped green coriander.
Tempering
Ingredients
  • 1 tbsp Ghee
  • 2 whole Dry red chilies
  • 2 Cinnamon sticks (1 inch)
  • 4 Cloves
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ¼ tsp Fenugreek seeds
  • ⅛ tsp Asafoetida (hing)
  • ⅛ tsp Turmeric
  • 8 Curry leaves