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Okra Kadhi

11 Apr

Bendakaya Majjiga Pulusu.

For okra kadhi, oil is tempered with few whole spices. Okra / bhendi is chopped into circles and fried in oil till they turn brown around the edges. Mixture of besan / gram flour and yogurt is prepared and cooked in oil before adding fried okra. Serve okra kadhi with steamed rice or with roti.
Makes: around 4 Servings of Okra Kadhi.


Okra / Lady’s Finger 20 app.
Besan / Gram Flour 3 – 5 Tbsps
Plain Yogurt 1 Cup
Green Chiles 1 – 2
Turmeric Powder a big pinch
Salt to taste
Oil 1 Tbsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash thoroughly and pat dry okra.
Remove ends and chop okra into app. half inch circles.
Remove stems, wash and slice the green chiles.

Whisk yogurt with besan and salt into smooth paste adding around half a cup of water.
Heat oil in a pan, add chopped okra and fry till okra turns brown around the edges.
Remove the fried okra onto a plate.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Lower the heat, add yogurt besan mixture and turmeric powder.
Cook till yogurt besan mixture thickens or until raw smell of the mixture is gone.
Stir in fried okra and boil for a minute and remove from heat.
Garnish with some fried okra and serve okra kadhi with plain steamed rice or with roti.
Notes: Make sure okra is fried well. Neither too crisp nor too soft.

Suggestions: Vary the consistency of the dish with besan / gram flour. If the yogurt gravy feels raw, cook the mixture on low flame for couple more minutes or until done.
Variations: Finely chopped onion can also be added along with okra.
Other Names: Bendakaya Majjiga Pulusu, Okra Kadhi.