One of our friend Chithra suggested me to try a Gujarati-Rajasthani Restaurant called Mathsuk's at T.Nagar. The day after she suggested i went there, as i love Rajasthani - Gujarati Food's. The Restaurant offered lots of sweets and snacks, of the Rajasthani and Gujarati state. Needless to say, the stuffed parathas, Kadhi's were so Good and the price was also reasonable. and there i tasted this Bhindi Kadhi, it tastes like our Vendakaai Morkuzhambu.I liked it so much and wanted to try at home, and its here now.
Recipe Source: Sanjeev Kapoor's Dal and Kadhi Book.
Recipe For 3- 4 adults
Bhindi - 10 (trim the head and tail and cut them into 1/2 inch pieces)
Oil - 2 tbsp (to fry the Bhindi pieces)
Heat a skillet and add Oil. Add Chopped Bhindi pieces, when the Oil gets heated. fry the bhindi pieces in medium flame for about 4-5 minutes, till they are cooked. add very little salt, while frying. (Need not Deep Fry the Bhindi's)
Whisk or Mix the Following
- 4 tbsp's of Besan Flour
- 2 Cup's of Curd (3 days old Curd)
- a pinch of Turmeric Powder
- 1 tsp Chilli Powder
- a pinch asafoetida powder
- 3 Cup's of water
- and little salt to taste
Mix all the above Ingredients together and keep aside.
Get Ready with
* Green Chilli - 2 finely chopped
* Garlic - 5 cloves (finely sliced)
* Ginger - 1 inch size finely sliced
* Oil - 1 tbsp
* Mustard - 1 tsp
* Fenugreek seeds - 1/4 tsp
* Chopped Corriander Leaves
Heat a tbsp of Oil in a Skillet, add mustard and let it pop. then add fenugreek seeds and let it fry. Now add the chopped Green chilli's, Garlic and Ginger and Fry them, till they change into Golden Colour.
Now add the Whisked / Mixed Curd-Besan Flour mixture to the skillet and slow the flame. let the mixture come to boil in slow flame. it will take some 5-7 minutes.
Now add the fried Bhindi's and let the Kadhi sit on slow flame for another 2-3 minutes.
Remove the Kadhi from flame and add chopped corriander leaves as garnish and serve hot with Rice or Roti's /Chapathi's.