This recipe from my drafts is exactly a year old! Last year around this time, when I came back from the fabulous trip to Ahmadabad[check out the fun we had – here, here and here],I made this simple dish. I fell sick after the trip and did not have the mood to cook an elaborate meal and wanted something really fast yet tasty.So this one caught my attention and made it for lunch.

This recipe is from Tarla Dalal’s- The Complete Gujarati Cookbook, that I had borrowed from the library. I followed the recipe and just added red chilies to hike up the heat factor. I also left out the sugar used in this recipe.

Kadhi’s are my favorite and I keep trying them out often with different veggies and variations and hence this one was something I wasted to make as soon as I saw in the book…


I used:

Ladies Finger- 10 numbers, cut into 1″ long pieces
Yogurt- 2 cups
Besan-4 tablespoons
Ginger – green chili paste- 1 teaspoon
Red chili -2,broken
Curry leaves- a few
Mustard seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Turmeric powder- a small pinch
Ghee-1 teaspoon + 1 teaspoon
Asafoetida powder- a small pinch
Salt to taste

  1. Heat  a teaspoon ghee in a pan and add the ladies finger pieces. Saute till the ladies finger is cooked. Drain and keep aside.
  2. In a large bowl, whisk together yogurt, besan , turmeric powder. 
  3. Add 2 cups of water and mix well. Keep aside.
  4. Heat the remaining ghee in the same pan used to cook the ladies finger.Add cumin seeds and mustard seeds.
  5. When they crackle, add the asafoetida, curry leaves and the red chili pieces.
  6. Pour in the yogurt mixture,add salt and bring to boil.When it comes to a rolling boil, remove from heat.
  7. Just before serving, add the cooked ladies finger pieces to the khadi and simmer for 5 minutes and serve hot along with steamed rice.

I paired this up with a simple drumstick-potato curry, Vaishali’s pickle and Pradnya’s Chakli….

This post is for the Cookbook Challenge of the month….

Bon Appetit…

12 thoughts on “Bhinda Ni Kadhi |Gujarati Kadhi with Ladies Finger”

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