Beetroot Kadhi With Crispy Bhindi

Kadhi are one of the easiest and quickest dishes ever made. In this rendition of the dish, inspired from a recipe by @cupcakeree, I have tried my hand at giving the traditional Gujrati kadhi a slight twist by adding some beetroot to give it a beautiful fuchsia colour. The crispy fried bhindi (okra) and sweet tangy kadhi combo was simply amazing. I served them with some steamed red rice and it was a big hit at lunch. 

My dad isn't a big fan of kadhi and tries his best to avoid anything with a yogurt base, but to my surprise he relished his meal and that was the best compliment for me. He not only loved it but also kept asking for more. All I can say is, "mission success!!" 😁😁. Try it out for yourself and let me know your take on it in the comments below.

---

---

Press Enter and insert Image

---

---

https://www.instagram.com/p/CDlpehKjLf-/ 

---

---

SERVES: 4
PREP TIME: 20 min
COOK TIME: 15 min

for Crispy Bhindi

• 250 grms bhindi (okra) (cut Julienne)
• 1½ tbsp gram flour
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• ½ tsp coriander powder
• ½ tsp amchur power (dried mango powder)
• ¼ tsp chaat masala
• salt
• 1 tsp oil

for Beetroot Kadhi

• 1 beetroot (peeled, boiled and pureed)
• 2 cups plain yogurt
• 4 tbsp gram flour
• 1 tsp ginger paste
• 1 green chili (slit in ½)
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 2 tbsp sugar/jaggery
• 3 cups water
• salt
• 1 tsp mustard seeds
• 2 tbsp ghee
• pinch of asafoetida
• 10 sprig curry leaves

---

---

1. Mix Bhindi (Okra) Masala: In a large bowl mix gram flour, turmeric, red chili powder, cumin powder, chaat masala, amchur powder, salt and oil. Now, add the bhindi and mix all the ingredients well till the bhindi are fully coated with the mixture.

2. Fry Bhindi: In a pan add some ghee/oil, add the bhindi and fry these till they turn crisp. Remove and set it aside.

3. Make Kadhi: In a large bowl, mix yogurt, gram flour, ginger paste, red chili powder, turmeric powder, sugar, salt and water. Mix well until homogeneous and there are no lumps. Now, heat some ghee in a kadai, and add some mustard seeds to it. Once the mustard seeds start to splutter, add the curry leaves and green chili. Slowly add the yogurt mixture and keep stirring. Cook slow till it starts to boil. Lower the heat and add the beetroot puree. Mix this with the kadhi and tamper with some mustard seeds and curry leaves. You can either add the crispy bhindi in the kadhi, or serve it on the side if you don't want it to get soggy over time. Serve hot with some steamed red rice. Enjoy!! 

---

4. Follow and tag me @ /kandykurries: Let me know what you think about this recipe, post your version and tag me in it. Follow me to stay updated on my latest creations.