Relish it with steaming hot plain rice. There is nothing like it.
250 gms Bhindi (each cut into half)
1/2 cup Besan(Bengal gram flour)
1 1/2 cup curd
1/2 cup water
1/2 cup finely chopped onion (optional)
3 green chillies
1/2 tsp shahi jeera
1/4th tsp Methi seeds
2 tsp oil
1/2 tsp finely chopped ginger
1/2 tsp rai (mustard seeds)
Pinch of haldi
8 curry leaves (kadi patta)
1/2 cup finely chopped coriander
Pinch of Hing (Asofoetida)
Salt to taste
Heat oil in a frying pan and fry Bhindi till its not sticky anymore. Fry on high flame and toss bhindi without a spoon, by flipping the pan. Add some salt to taste. Turn off the flame when it is partially cooked.
For making kadhi
Mix water and curd to make buttermilk.
Dilute besan in buttermilk.
In a hot kadai, add oil. When it is hot, add rai and methi seeds. When rai starts to splutter, add jeera, hing and kadi patta. Fry for 5 seconds on low flame.
Add onions, ginger and green chillies and fry on high flame till it turns golden brown.
Turn off the flame, add besan and butter milk mixture and stir well. Stir such that no lumps are formed.
Turn on the flame (high) and continue to stir till it starts to boil and then simmer the flame. Add salt.
Boil till it reaches desired consistency.
Add bhindi and mix well.
Turn off the flame and sprinkle chopped coriander leaves on top (optional).
Looking forward to your comments/suggestions.. :)