Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ladyfingers curry (bhindani kadhi). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look 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 popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Ladyfingers curry (bhindani kadhi) is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook 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):
- Take 1 tub sour cream
- Take 1 tablespoon gram flour
- Prepare 100 grams ladyfingers
- Get 1 tablespoon green chilli and ginger
- Get 1 teaspoon garlic paste
- Make ready 1 grated onion
- Make ready 1/2 cup grated carrots
- Take 1/2 teaspoon fenugreek seeds
- Make ready 1/2 teaspoon cumin seeds
- Make ready 1/4 teaspoon turmeric
- Make ready 3 cloves
- Get 1/4 teaspoon asafoetida
- Get leaves Few curry
- Take to taste Salt
- Make ready 1 tablespoon jaggery
- Get 2 tablespoon oil
- Prepare Chopped fresh coriander
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Instructions 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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