Gujarati Bhindi Kadhi

INGREDIENTS

• 8-10 Medium Sized Bhindi/ Okra/ Lady's Finger
• 1 Cup Sour Curd
• 2 Tbspn Besan/ Gram Flour
• 1 Tspn Turmeric Powder
• Salt, as per taste
• 1 Tspn Sugar or Jaggery, or as per taste
• 1 Sprig Curry Leaves
• Chilly Powder, as per taste
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• A pinch of Hing/ Asafoetida
• 1 Dry Red Chilly
• 1-2 Sprig Coriander Leaves

METHOD

• Chop the bhindi into 1" pieces. Shallow fry till tender and crispy. Keep aside.
• Whip the curd. Add in the salt, sugar or jaggery and besan and mix well. Add around 2 cups of water to it to attain a thin and watery solution. 
• In a pan, heat a tbspn of ghee or oil, as per preference. Add mustard seeds and when they begin to splutter add the dry red chilly, hing, cumin seeds,curry leaves and turmeric powder. When the cumin seeds start crackling, add the curd besan solution. Add chilly powder. Mix well.
• Bring the solution to a boil and then let it simmer. the top layer shall start getting frothy. Cook on low flame till this froth disappears  (indicates besan is cooked) which will be around 8-10 minutes. Add water in case the kadhi gets thick. The final consistency should be thin.
• Add the pre-fried bhindi and simmer for another couple of minutes.
• Garnish with chopped coriander leaves.
• Relish hot.