Bendi Kadi
A delightful Odia classic where crispy fried okra swims in a light, tangy yogurt curry. This comforting dish is seasoned with a simple tempering and is a perfect accompaniment to steamed rice.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Kadi Base
- b.In a mixing bowl, add the curd, besan (chickpea flour), and turmeric powder.
- c.Whisk thoroughly to create a smooth, lump-free paste.
- d.Gradually pour in 2 cups of water while continuing to whisk, ensuring the mixture is thin and consistent. Set this yogurt base aside.
- 2
Step 2
- a.Fry the Okra
- b.Heat 3 tablespoons of oil in a kadai or deep pan over medium heat.
- c.Add the chopped okra. Sauté for 8-10 minutes, stirring occasionally, until the okra is cooked, lightly browned, and no longer slimy.
- d.Once cooked, remove the fried okra from the pan and set it aside on a plate.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.In the same pan, add the remaining 1 tablespoon of oil.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter for about 30 seconds.
- d.Add the cumin seeds, broken dried red chilies, asafoetida, and curry leaves. Sauté for another 30 seconds until the spices are fragrant.
- 4
Step 4
- a.Cook the Kadi
- b.Add the grated ginger and slit green chilies to the tempering and sauté for one minute.
- c.Reduce the heat to its lowest setting. Slowly pour the prepared yogurt-besan mixture into the pan, stirring constantly to prevent it from curdling.
- d.Add salt and sugar. Continue to cook on low heat, stirring continuously, for 5-7 minutes until the kadi comes to a gentle boil and thickens slightly. The raw smell of besan should disappear.
- 5
Step 5
- a.Combine and Serve
- b.Once the kadi has reached the desired consistency, add the fried okra to the pan.
- c.Allow it to simmer gently for 2-3 minutes, so the okra can absorb the flavors of the curry.
- d.Garnish with freshly chopped coriander leaves. Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the okra is completely dry before chopping to minimize sliminess.
- 2Using slightly sour yogurt gives the kadi a more authentic and tangy flavor.
- 3Bring the yogurt to room temperature before adding it to the pan to further reduce the chances of curdling.
- 4Stir the kadi continuously on low flame after adding the yogurt mixture. This is the key to preventing it from curdling.
- 5Add the fried okra just before serving if you want it to remain crispy.
- 6For a richer flavor, you can use ghee instead of oil for the tempering.
Adapt it for your goals.
Vegetable Swap
Replace okra with other vegetables like fried bottle gourd (lauki), pumpkin (kakharu), or even boondi for a different texture.
Flavor AdditionFlavor Addition
Add 1/2 teaspoon of crushed garlic along with the ginger for a more pungent flavor.
Vegan VersionVegan Version
To make it vegan, use a plant-based yogurt like coconut or cashew yogurt and ensure it's unsweetened. The taste will be slightly different but still delicious.
Why this is on our healthy list.
Promotes Gut Health
The curd (yogurt) in this dish is a natural probiotic, which helps maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Rich in Dietary Fiber
Okra (bendi) is an excellent source of dietary fiber, which helps in regulating blood sugar, promoting satiety, and ensuring smooth bowel movements.
Good Source of Vitamins
Okra provides essential vitamins like Vitamin C, which boosts the immune system, and Vitamin K, which is important for bone health.
Frequently asked questions
The key is temperature control. Always add the yogurt mixture on low heat and stir continuously until it comes to a gentle simmer. Whisking the besan well into the yogurt also helps stabilize it. Using room temperature yogurt can also prevent curdling.