Lasooni Bhendi (Okra/ Lady's Finger) Kadhi With Rice.

"Lasooni Bhendi Kadhi/ Garlic Flavored Curd Curry with Lady's Finger/ Okra" served with Hot Steaming Rice ... A delicious curry that tastes great with rice- moong dal khichidi or plain rice ... Yummilicious ...

** Lasooni Bhendi Kadhi is a quick and easy to prepare curry that goes well served with rice or plain khichidi and is loved by young and old alike. Basic kadhi is always prepared with curds and besan/ bengal gram flour along with spices. Addition of veggies or deep fried pakodas etc. are variations of the same dish taking it to another level in taste.  I have shared quite a few recipes in the blog which you can find using search option or via label section. This one is a very simple curry with bhendi a veggie almost everybody love. Do try it out and enjoy with family and friends.

** Here is my recipe for "Lasooni Bhendi Kadhi/ Garlic Flavored Curd Curry with Lady's Finger/ Okra" ... my style ....

** Clean and wipe dry about 250 gms of small sized bhendi/ lady's finger/ okra. Cut off the edges and cut them into rings or in shape that you desire. Discard any, with worms as sometimes there tends to be some within.

** Peel off the skin and chop about 20 cloves of garlic/ losun/ lehsun into medium sized pieces and keep it ready aside.

** Put 3-4 dry red chillies/ kumte mirsanga/ byadgi mirchi and 1 tsp of whole black pepper (Kali miri/ mire) in a spice grinder/ mixer grinder and make a very coarse powder of it and keep ready aside. 

** Note : I have used separate chilli flakes and coarse powdered pepper as I always have them readily available at home. You can prepare them in bulk and keep it stored separately to add to different dishes too.

** Heat 2 tblsp oil/ tel/ tela in a thick bottomed kadai. Add cut bhendi pieces and stir on high heat. Add ½ tsp of salt/ namak/ meeta and mix well till the oil and salt both coat each of the bhendi pieces well, this avoids it turning sticky later.

** Keep on medium heat and cook stirring often so that the bhendi pieces do not get burnt. Once all are 50% cooked, keep it on low heat and fry till done and a bit crispy. Remove and keep aside on a plate. 

** Note :  Cooking on high heat seals the water within the bhendi pieces and addition of a pinch of salt helps release the water from within the veggie. I have often found that this process does not turn the bhendi mushy or slimy. However, you can use your own method of cooking bhendi's crisp too.

** To prepare the curry : In a thick bottomed vessel add 3 cups of thick sour curds/ dahi/ yogurt and 2 cups of water. Beat this well to a even texture without lumps. Add 2 large tablespoon of besan (bengal gram flour/ chane peeta), ½ tsp haldi (turmeric) and beat it well so that all ingredients mix into a nice gravy texture.

** Now place the vessel on medium heat and bring to a boil, stirring often. Once it comes to boil add salt/ namak/ meeta to taste and lower the heat. Remember we have already added some salt to the bhendi, so be careful while adding in more salt, you can always add in later at serving time too if desired. 

** When the curry is cooked well and done, check consistency and if too thick you can add in some water and mix well. Finally add in the crisp fried bhendi pieces and mix well, let simmer for a few minutes on low heat until well blended. 

** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 2 tsp of coconut oil/ nariyal tel/ narlel tela in a small kadai, add cut garlic pieces and fry until it turns light brown in colour. Remove from heat and add chilli flakes and crushed pepper powder and immediately pour over the simmering curry and mix well. 

** Cover the curry and keep it aside for the flavors to be infused well. Resting the dishes for 10-15 minutes always helps the flavors of the tempered ingredients to mix into the curry well and make it aromatic in flavor, so do follow the same.

** "Lasooni Bhendi Kadhi/ Garlic Flavored Curd Curry with Lady's Finger/ Okra" is done and ready to be served. Tastes best served with moong dal- rice khichidi/ pongal or steaming hot rice with some pickle and pappad. You can also serve it with mildly spiced pulav or any other dishes of your choice.