Roasted Okra Punjabi Kadhi – Creamy Yogurt Curry with Crispy Bhindi

Punjabi Bhindi Kadhi Recipe – Roasted Okra in Yogurt Curry

Punjabi Bhindi Kadhi is a traditional, comforting dish from the heart of Punjab. It combines the earthy flavor of okra (bhindi) with a tangy yogurt-based curry, creating a perfect blend of flavors. Roasting the okra adds a wonderful crispy texture, while the yogurt curry, enriched with spices, ties everything together. This recipe is not only vegetarian but also a great option for a hearty and wholesome dinner.

Ingredients:

Ingredient	Quantity
Bhindi (Lady Finger/Okra)	15 pieces, de-stemmed and cut in half
Sunflower Oil	2 tablespoons
Curd (Dahi / Yogurt)	1 cup
Gram Flour (Besan)	2 tablespoons
Turmeric Powder (Haldi)	1/2 teaspoon
Coriander Powder (Dhania)	1 teaspoon
Red Chilli Powder	1/4 teaspoon
Salt	To taste
Cumin Seeds (Jeera)	1/4 teaspoon
Dry Red Chillies	2 whole
Cinnamon Stick (Dalchini)	1 inch
Ghee	1-1/2 tablespoons

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Total Time:

• 45 minutes

Servings:

• 4 servings

Cuisine:

• Punjabi

Course:

• Dinner

Diet:

• Vegetarian

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Instructions:

1. Prepare the Kadhi Base:

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   • Begin by preparing the yogurt mixture for the Kadhi. In a large saucepan, combine the yogurt, gram flour, turmeric powder, coriander powder, red chili powder, and salt. Add 2 cups of water to the mixture and whisk it thoroughly to form a smooth paste without any lumps.
   • Place the saucepan on medium heat and bring the mixture to a boil, stirring continuously to ensure it doesn’t form any lumps. Keep whisking until the Kadhi begins to thicken and smooth out. Once it starts to thicken, reduce the heat to low and allow the Kadhi to simmer gently while you prepare the okra.

2. Roast the Okra:

   • Heat 2 tablespoons of sunflower oil in a wok over medium heat. Add the cut okra (bhindi) and sprinkle a pinch of salt. Stir-fry the okra until it cooks through and develops a slightly crispy texture. This process should take about 8-10 minutes. If necessary, add a little more oil to get the desired crispiness. Once cooked, remove the okra from the wok and set it aside.

3. Prepare the Tempering:

   • In a small saucepan, heat the ghee over medium heat. Once the ghee is hot, add the cumin seeds, dry red chilies, and cinnamon stick. Allow them to crackle and roast for about 2 minutes until the dry chilies are nicely roasted. Turn off the heat and set the tempering aside.

4. Combine the Okra and Kadhi:

   • After the Kadhi has simmered for about 5-7 minutes, add the roasted okra into the Kadhi and stir gently to combine. Be careful not to break the okra. Pour the prepared tempering into the simmering Kadhi and mix everything well.

5. Final Simmer:

   • Allow the Kadhi to simmer for another 5-7 minutes to let the flavors meld together. The roasted okra should absorb the flavor of the yogurt curry, creating a rich, flavorful dish.

6. Serve:

   • Once ready, serve the Punjabi Bhindi Kadhi hot with freshly made Bharwa Besan Mirch, Phulka, and Jeera Rice for a wholesome and satisfying Punjabi meal.

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Nutritional Information (per serving):

• Calories: 190
• Fat: 12g
• Carbohydrates: 18g
• Protein: 5g
• Fiber: 5g
• Sodium: 250mg

This dish is a delightful combination of flavors that will surely become a favorite in your household, offering both comfort and a perfect balance of tangy, spicy, and crispy notes. Enjoy the authentic taste of Punjabi cuisine with this easy-to-make Bhindi Kadhi!