Bhinda Kadhi
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