Bhindi Kadhi Masala
Preparation time: 25 minutes
cooking time: 30 minutes
serve:4
Ingredients:
- poppy seeds(khas khas)
- 4 onions
- 4 tablespoons grated dry coconut
- Coriander seeds 2 teaspoon
- 2 cinnamon sticks
- 5 star anise
- 3 bay leaves
- 1 mace
- kashmiri red chili powder
- okra (bhindi)
- curd
- black salt
- water
- bengal gram flour 3 teaspoon (besan)
- mustard seeds (rai)
- curry leaves
- garlic smashed
- asafoetida
- 3 green chilies chopped
- coriander powder
- Dry mango powder
- salt
- oil
- Heat the pan and roast coconut, coriander seeds, bay leaves, star anise, cinnamon stick, mace separately.
- Now roast onions until brown.
- Grind roasted spices with 4 teaspoon kashmiri red chilli powder and keep it aside. Now grind roasted coconut and onions. Mix spice powder and grind with water and make smooth paste.
- Cut okra into medium pieces and give a slit. Rub some onion coconut mixture on each okra and keep it aside.
- Take a sauce pan, heat 2 teaspoon of oil. Add curry leaves and mustard seeds, once curry leaves and mustard seeds started popping add garlic and chilies.
- Grind curd with 1 teaspoon of black salt and 1 glass of water, add this buttermilk into pan.
- Once curd started boiling, mix the gram flour with water and add it to the pan. Add some water, salt, asafoetida and cook for 12 to 15 minutes. Keep this kadhi aside.
- Take another pan. Heat 3 teaspoon of oil and add asafoetida, coriander powder stir well. Now add okra, 3 teaspoon of kadhi, salt cook for 5 minutes.
- Add onion, coconut mixture mix well. Add some water and cook until water reduces and oil comes on surface.
- Now add dry mango powder and cook for another 2 minutes.
- Place okra gravy into serving plate and pour kadhi. Garnish with red chili and curry leaves.
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