Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, ladyfingers curry (bhindani kadhi). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Ladyfingers curry (bhindani kadhi) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Ladyfingers curry (bhindani kadhi) is something that I have loved my whole life.
Hi Friends, Try out our delicious way of preparing Ladies Finger Curry or Bhindi Kadhi. This dish goes well with rice or roti. This Pakistani/Indian Bhindi is a traditional Okra Curry recipe made of stir-fried okra enveloped in a savory onion and tomato curry.
To get started with this recipe, we have to prepare a few components. You can have ladyfingers curry (bhindani kadhi) using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Ladyfingers curry (bhindani kadhi):
- Make ready 1 tub sour cream
- Get 1 tablespoon gram flour
- Get 100 grams ladyfingers
- Get 1 tablespoon green chilli and ginger
- Make ready 1 teaspoon garlic paste
- Take 1 grated onion
- Get 1/2 cup grated carrots
- Make ready 1/2 teaspoon fenugreek seeds
- Make ready 1/2 teaspoon cumin seeds
- Get 1/4 teaspoon turmeric
- Get 3 cloves
- Prepare 1/4 teaspoon asafoetida
- Get leaves Few curry
- Take to taste Salt
- Get 1 tablespoon jaggery
- Take 2 tablespoon oil
- Make ready Chopped fresh coriander
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Steps to make Ladyfingers curry (bhindani kadhi):
- Wash ladyfingers and pat dry. Cut in small round pieces. - In a bowl add gram flour and add 1/2 tub of sour cream and whisk it. Add in remaining sour cream, jaggery and salt. Set aside.
- In a pan add 1 tablespoon oil and sauté the ladyfingers for 5 minutes or until soft and cooked. Remove in a bowl and set aside.
- In the same pan add 1 tablespoon oil, mustard seeds, cumin seeds, cloves, fenugreek seeds and curry leaves. Add in asafoetida, grated onion, green chillies, ginger and garlic paste and sauté for a minute. Add in the sour cream and bring it to boil stirring occasionally. Once it reaches boiling point lower the gas to low setting. Add in the ladyfingers and grated carrots and let it cook for about 5 to 6 minutes.
- Transfer in serving bowl and garnish with fresh coriander. Serve hot with rice, roti, paratha, naan etc. You can add 1 teaspoon of lemon juice if preferred.
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