Bhinda ni Kadhi is a delicious Gujarati dish made with okra, yogurt and gram flour. It's rustic and oh so wholesome. Serve it the way I do with bajri na rotla and you have comforting dish that will leave you feeling warm and nourished.
Note – This recipe has been updated from our recipe archives with new images and content. First published on 29th February 2016.
In our home, "kadhi" simply refers to the Gujarati meethi kadhi that's white in colour. However, kadhi comes in all kinds of varieties, like my Grandma's spring onion kadhi or a fasting special farali rajgira kadhi.
This bhinda kadhi is a little more robust with the added texture of okra. I like to sauté the bhinda first so it loses that sticky quality and takes on a little flavour of its own before it goes into the kadhi. Once it simmers in the yogurt gravy, the okra becomes soft but still holds its shape.
My Mum's secret ingredient to elevate the flavour is to optionally add chopped green garlic. Note that okra is a summer vegetable and green garlic is primarily available in the winter. However, in the UK we get them all year round so why not make the most of it!
Serving Ideas
My favourite way is with rotla but you'll also see bhinda kadhi served with plain boiled basmati rice, a simple Gujarati vaghareli khichdi, or even soft rotli.
Recipe Tips
After watching my Mum make bhinda ni kadhi for years, a few habits have become second nature.
- Sauté the okra first - this helps remove the natural stickiness and keeps the pieces intact when they simmer in the kadhi.
- Whisk the yogurt and besan thoroughly - I always take a moment to whisk until completely smooth. It prevents lumps and keeps the kadhi silky.
- Keep stirring until the first boil - this is the stage where the yogurt can split if left unattended.
- Aim for a light consistency - Gujarati bhinda kadhi shouldn’t feel too thick or heavy. It should be pourable and smooth.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Bhinda Kadhi (Okra Yogurt Curry)
Ingredients
- 250 gram bhinda okra
- 400 milliliters yogurt
- 4 tablespoon gram flour besan
- ¼ teaspoon turmeric powder
- ¼ teaspoon hing
- 3 tablespoon oil
- 1 teaspoon mustard and cumin seeds combined
- 2 tablespoon ginger and chilli crushed
- 2 dry red chillies
- ½ teaspoon methi seeds optional
- 1 sprig fresh curry leaves
- salt to taste
- 2 tablespoon fresh coriander leaves
Instructions
- Wash 250 gram bhinda thoroughly, then dry completely with clean kitchen napkin.
- Cut the tips and tails of okra and cut into about 1″ slices.
- Heat 3 tablespoon oil in a thick bottom kadai or pan, add 1 teaspoon mustard and cumin seeds, and ¼ teaspoon hing, once they crackle ½ teaspoon methi seeds.
- Add 2 dry red chillies and 1 sprig fresh curry leaves and fry for few seconds.
- Then add crushed 2 tablespoon ginger and chilli and sauté for few seconds.
- Once the raw smell disappears, add the cut okra, salt to taste and ¼ teaspoon turmeric powder. Mix well and cook the okra on high heat for 7-8 minutes or until okra looks dry and the stickiness goes away.
- Meanwhile in a bowl combine 400 milliliters yogurt and 4 tablespoon gram flour.
- 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 a little water.
- Let the kadhi come to a boil and simmer for another 8-10 minutes. Once you achieve the consistency of kadhi, turn off the heat.
- Add 2 tablespoon fresh coriander leaves and serve hot.
Optional
- If you wish, you can pour an extra tempering on the finished bhinda kadhi.
- Heat 1 tablespoon oil in a small pan and add cumin seeds, curry leaves, dry red chilli. Once the seeds crackle, add a pinch of kashmiri chilli powder and immediately pour the tadka on cooked okra kadhi.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The okra in this kadhi is such a brilliant addition, it thickens the yogurt and besan gravy in the most natural way and the mustard seed and curry leaf tempering poured over at the end with that gentle warmth of ginger and green chilli makes this one of those simple everyday Gujarati dishes that I could honestly eat with a bowl of rice every single week.
Archana says
You mean habits die hard. This is typically how we behave in market in here. As for the kadhi it sounds awesome
Unknown says
What an interesting story tale you told about Indian store shopping an actually I have also witnessed similar kind of scenes. Bhinda Kadhi is a new recipe to me, but I am a huge Bhindi fan and love to experiment with it. Will trying cooking bhindi his way too.
Lathiya says
Seeing the fresh okra is a bliss...the ingredients lists is interesting..love the curry
jayashree says
I love Kadhi but somehow never make this combination. Yours looks good and do need to make sometime.
jcookingodyssey says
Thanks jaya..please do try it, I am sure you'll like it.
Sonal says
such lovely flavors in kadhi. I am a big kadhi fan and i am so happy to see a great variation.
jcookingodyssey says
Same here, huge kadhi fan 🙂 Okra adds a more value to the kadhi. Thanks !
Sharmila kingsly says
How awesome.. This is lip smacking delicious with some piping hot rice..
jcookingodyssey says
Especially during winter 🙂 Thanks!
cookingwithsapana says
I have only added bhindi in sambhar but never in kadhi, this one looks so tempting and must have taste amazing with roti.
jcookingodyssey says
Try this recipe Sapana, you'll love it 🙂 Thanks for a lovely comment.
Anonymous says
Yumm kadhi. Love it . Love bhinda kadhi and can eat with a spoon just like that.. awesome pictures . Lovely recipe
jcookingodyssey says
Thanks Ruchi.
Indfused says
I love kadhi and this bhinda kadhi seems extra yummy as I love bhinda! Fabulous photos Jagruti!
jcookingodyssey says
Thanks Sandhya! Love Kadhi too and this one is delicious!
Mayuri Patel says
Wow Jagruti...I've grown up eating bhinda ni kadhi. My hubby loves it so its like every 10-15 days I make it. However never made it with green onion, must try it for a different flavor.
jcookingodyssey says
Thanks mayuri 🙂 Please do try this recipe with Spring onion, I am sure your husband will like it.
Simplyfood says
I have never had bhindi kadhi as I always cook my bhindi dry. This is in fear that any liquid added to bhindi will make a sticky mush. You have proved me wrong. The recipe looks great.
jcookingodyssey says
Thanks Nayna for the lovely words. You must come every month to my house so I can cook every time different dish for you. I've already thought of making a couple of dishes for you:)Let's meet next month.
Nivedita Thadani says
Lovely write up. Perfect pictures. Yummy kadhi. Tum nahin toh sahi, tumhara camera toh bhej de Jagruti.
Enjoyed your shopping experience and even I am like yiu, just stuff the bag and move off .
jcookingodyssey says
Hahahaha...thanks Niv for the lovely comment. I'll come with the camera, how's that! So true, itna time kahan hota hai chun chun ke sabji lene main 😛
ranjanis Kitchen says
Its perfect recipe for rice..
jcookingodyssey says
Thank you 🙂