Recipe Description

Ingredients                                                     Quantity

Ladyfingers (bhindi)                                        250 grams

Yogurt                                                             2 cup

Gram flour (besan)                                          1½ tbsp

Ginger-garlic paste                                          1 tsp

Green chilli paste                                             1 tsp

Salt                                                                   to taste

Turmeric powder                                             ¼ tsp

Oil                                                                    2-3 tbsp

Asafoetida                                                        ¼ tsp

Mustard seeds                                                 ½ tsp

Cumin seeds                                                     1 tsp

Dried red chillies broken                                 2 no.

Curry leaves                                                     6-8 no.

Black peppercorns                                           4-5 no.

Clove                                                                2-3 no.

Fresh coriander leaves chopped                      1 tbsp

 

Method:

1. Whisk together yogurt and gram flour in a bowl. Add ginger-garlic paste, green chilli paste and salt and whisk to a smooth mixture.
2. Add a little water and turmeric powder and mix. Set aside.
3. Trim the ladyfingers on either side. Heat the oil in a deep non stick pan.
4. Add the asafoetida, mustard seeds and cumin seeds and sauté till the seeds splutter. Add red chilies, curry leaves, black peppercorns, and cloves and sauté till fragrant.
5. Add the ladyfingers and sauté for two to three minutes. Add the yogurt mixture and cook on medium heat till the ladyfingers are done and the kadhi has thickened.
6. Garnish with coriander leaves and serve hot with steamed rice.