Sakhiben’s Bhinda ni Kadhi

METHOD

Step one - making the kadhi:

• In a bowl, combine the chickpea flour or besan with a tablespoon of water and mix until you have a thick paste.

• Add your yoghurt to the bowl and fold it in, working the mixture until its lump free.

• Mix in 250ml of water to create a thick and smooth yoghurt base.

• Season with salt, red chilli powder and Turmeric and set aside. Step two - preparing the okra:

• Heat 3 tsp of oil in a pan on medium heat.

• Once the oil is hot, add the asafoetida, cumin seeds, fenugreek seeds and mustard seeds and cook until they’re crackling.

• Add the curry leaves, chopped ginger, garlic and salt and stir.

• Now add the chopped okra and mix well.

• Cover the pan and leave it to cook until the okra is ¾ of the way done, stirring occasionally. This should take about 15 minutes. Step three - bringing them together:

• In a pot, add the yoghurt and gram flour kadhi mix and heat it on a medium high flame.

• Cook the mix for 10-15 minutes until it starts to thicken, stirring regularly. When the mixture comes to a gentle boil, lower the flame.

• Now add the prepared okra mix in the other pan to your kadhi and mix well, until the okra is fully coated. Add sugar and salt to taste.

• Let the kadhi simmer on a medium-low flame for another 10-15 minutes. When it has thickened satisfyingly, remove the pot from the heat. Step Four - tempering

• Add the cumin seeds, bay leaf, cloves and diced red chillies to a pan of hot ghee and sauté until the cumin seeds are crackling and the chillies start to brown.

• Add the tempering to the kadhi.

• Add two tablespoons of coriander leaves and mix well. Adjust the salt to taste.