Bhinda, Lili Dungri and Lasan Kadhi - Okra, Spring Onion and Fresh Garlic in seasoned gram flour and yogurt soup.

Bhinda, Lili Dungri and Lasan Kadhi, hugely popular and hit in my family as we are 'Kadhi' loving family.  and got inspired by my mum's recipe Lili Dungri ( Spring Onion ) Kadhi and came up with this recipe.

Bhinda, Lili Dungri and lasan Kadhi, is spicy, sour in taste and has thicker consistency almost like Punjabi Kadhi, unlike the Gujarati Kadhi which has sweet, sour and spicy flavours. It can be served with round and soft gujarati rotlis or Bajra Rotla ( Millet flour roti ).

You will need :-

• 250 g Bhinda ( Okra )
• 400 ml full fat plain sour yogurt 
• 4 tbsp. gram flour ( Besan )
• 4-5 tbsp. chopped spring onion
• 2 tbsp. chopped green garlic 
• Pinch turmeric powder
• Pinch hing 
• Salt to taste
• 3-4 tbsp. oil
• 1 tsp. mustard and cumin seeds
• 2 tbsp. ginger, garlic and green chilli paste
• 4-5 dry red chillies
• Pinch methi seeds ( Optional )
• 10-12 fresh curry leaves
• 2 tbsp. fresh coriander leaves

Method :-
Wash and Clean Okra, then dry completely with clean kitchen towel or kitchen tissue paper.
Apply little lemon juice on knife ( this prevents the knife getting too sticky )  and cut  the okra about 1" size.
Heat about 2 tbsp. oil in a thick bottom kadai or pan, add mustard seeds, once it's crackle add cumin and methi seeds.
Add dry red chillies and fresh curry leaves and fry for few seconds.
Then add ginger, garlic and green chilli paste and sauté for few seconds.
Once raw smell go off, add green garlic. spring onion and cook for couple of minutes.
Add okra and salt and cook okra on high heat for 7-8 minutes or until okra looks dry and stickiness goes away.
Meanwhile in a bowl combine yogurt, besan , salt, turmeric and hing.
Add little water and mix well, so there are no lumps in the yogurt mixture.
Add yogurt mixture mixture into the cooked okra and keep the heat on low.
Slowly stir the yogurt mixture, if the mixture is too thick add little water.
Let the kadhi come to a boil and simmer for another 8-10 minutes.
Add fresh coriander leaves.
Once you achieved the consistency of kadhi, prepare for another tadka ( tempering )
Heat oil in a small pan , and add cumin seeds once seeds crackle pour the tadka on cooked Bhinda Kadhi.
Serve Bhinda Kadhi hot with Chapatti, Paratha or rice.
I love to have mine with Bajra Rotla .




















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