Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, ladyfingers curry (bhindani kadhi). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Ladyfingers curry (bhindani kadhi) is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Ladyfingers curry (bhindani kadhi) is something which I have loved my entire life.
To begin with this particular 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 cook it.
The ingredients needed to make Ladyfingers curry (bhindani kadhi):
- Make ready 1 tub sour cream
- Get 1 tablespoon gram flour
- Prepare 100 grams ladyfingers
- Take 1 tablespoon green chilli and ginger
- Take 1 teaspoon garlic paste
- Get 1 grated onion
- Make ready 1/2 cup grated carrots
- Prepare 1/2 teaspoon fenugreek seeds
- Prepare 1/2 teaspoon cumin seeds
- Make ready 1/4 teaspoon turmeric
- Make ready 3 cloves
- Prepare 1/4 teaspoon asafoetida
- Take leaves Few curry
- Get to taste Salt
- Get 1 tablespoon jaggery
- Prepare 2 tablespoon oil
- Prepare 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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