Bhindi Kadhi
Ingredients
- ½ kg bhindi (okra), steamed and kept whole
For the Gravy
- ½ cup soy yoghurt or any plant based yoghurt
- ¼ cup grated coconut, ground to a smooth paste
- 2 onions, steamed and ground to a paste
- 5 – 6 cashew nuts, soaked in water for 1 – 2 hours and ground with the onions
- 4 cups water
- 1 tsp coriander (dhania) powder
- ½ tsp red chilli powder
- ½ tsp turmeric (haldi) powder
- Unrefined salt to taste
- 5-6 curry leaves, roughly ground
- Chopped fresh coriander leaves, for the garnish
Method
Boil 4 cups of water with turmeric, red chilli powder, salt and coriander powder as per taste. Add the steamed onion-cashew paste. Allow to boil, add the coconut paste and curry leaf paste. When it boils, add the soy yoghurt and salt and stir well. Pour this gravy over the steamed bhindi, garnish with coriander leaves and serve hot.
Serves 4