Okra (bhindi) in Kadhi

Okra (bhindi) in Kadhi

This is such a satisfying dish, especially if you are a bhindi lover. It is my go to comfort dish when I want something simple, satisfying and scrumptious.


  • 1 cup chopped okra
  • 1 red chilli, chopped (you can also use green)
  • 1 tablespoon grated ginger
  • 2 tablespoons coconut oil
  • 5 curry leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 200ml natural yoghurt
  • 400ml water
  • 40 grams besan (gram flour)
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon red chilli powder
  • 2 tablespoons vegetable oil


  1. In a frying pan, heat the 2 tablespoons coconut oil on medium heat and fry the okra for 5 minutes and keep aside.
  2. In a large bowl, mix the water and gram flour until smooth.
  3. Add the yoghurt in and mix well.
  4. In a saucepan/Kadai, heat the vegetable oil on medium heat.
  5. Add the mustard seeds and fenugreek seeds and when they start to sizzle, add the chilli, curry leaves and ginger.
  6. Cook for 2 minutes and then add the yoghurt mixture.
  7. Add the turmeric, red chilli powder, garam masala and salt and bring to a boil.
  8. Lower the heat, and add the fried okra.
  9. Add more water if the mixture is too thick.
  10. Let this cook on low heat for 10 minutes, stirring regularly.
  11. Serve with either rice or chapatis.


Binita Shah-Patel

Hi, I’m Binny – a writer, dreamer, serial wanderluster and travel addict. I am originally from Kenya but now live in London. I set up this blog to share my experiences eating out as well as travelling.

I love packing my bags and going off on adventures as one of the best things about travelling is the ability to just get lost in it. To set aside the maps and itineraries and just see where the road takes you, learning and evolving and living in the moment along the way.

It’s my goal to get swept off my feet as often as possible.

Find me on: Web | Twitter

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