Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, ladyfingers curry (bhindani kadhi). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Ladyfingers curry (bhindani kadhi) is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Ladyfingers curry (bhindani kadhi) is something which I have loved my entire life. They are fine and they look fantastic.
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 begin with this recipe, we have to first 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
- Prepare 100 grams ladyfingers
- Get 1 tablespoon green chilli and ginger
- Get 1 teaspoon garlic paste
- Take 1 grated onion
- Take 1/2 cup grated carrots
- Get 1/2 teaspoon fenugreek seeds
- Get 1/2 teaspoon cumin seeds
- Get 1/4 teaspoon turmeric
- Prepare 3 cloves
- Prepare 1/4 teaspoon asafoetida
- Make ready leaves Few curry
- Prepare to taste Salt
- Make ready 1 tablespoon jaggery
- Make ready 2 tablespoon oil
- Get 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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