2tablespoonscoriander leavesfinely chopped + more to garnish
30okrabhindi, small sauteed in 1 tablespoon oil
To temper
½tablespoongheeclarified butter
¼teaspoonmustard seeds
2whole red chiliesbroken
Instructions
Saute the okra
Wash and pat dry the okra using a kitchen towel. It is very important to pat dry the okra else it will be all slimy when you try to cut it.
Chop each okra into 2-3 pieces.
Heat a tablespoon of oil in nonstick pan on medium heat. Once the oil is hot add the cut okra pieces.
Cook the okra for 5-6 minutes or till the okra is no more slimy. Set aside.
Make the kadhi batter
In a bowl whisk together yogurt, chickpea flour (besan), red chili powder and turmeric powder.
Add around 2.5 cups of water and make a very thin paste.
Make sure they are no lumps in this batter. Set aside.
Make the kadhi
Heat 2 teaspoons of oil in a pan on medium heat.
Once the oil is hot, add cumin seeds and fenugreek seeds and let it crackle.
Once the seeds crackle, add curry leaves and chopped ginger and cook till ginger is very light golden brown in color. Be careful not to burn it.
Now add the yogurt-chickpea flour batter that we had prepared to the pan.
Keep stirring the kadhi on medium heat and once it comes to a boil add around 3 cups of water to it.
Lower the flame to medium low and let it cook for 10-15 minutes. Make sure to stir in between.
After 10 minutes, add the sauteed okra (bhindi) to the kadhi and also add the salt.
Let the kadhi simmer on medium-low flame for 20-25 minutes till it gets little thick.
Switch off the flame.
Tempering
In another pan heat 1/2 tablespoon of ghee (clarified butter) on medium heat. Once ghee is hot, add mustard seeds and whole dried red chilies (broken into pieces).
Saute till the mustard seeds start crackling and the red chilies turn dark brown in color. Transfer the tempering to the kadhi.
Add 2 tablespoons of chopped coriander leaves to the kadhi and mix.
Garnish with some more coriander leaves and serve hot with steamed rice.