Bendi Kadi
Tender okra simmered in a lightly tangy yogurt and gram flour gravy, finished with a simple tempering. This homestyle Indian dish is comforting, gently spiced, and pairs beautifully with plain rice or roti.
For 4 servings
- prep · ~7 min
Prep the okra and yogurt mixture.
1.Pat the okra completely dry after washing so the curry stays smooth.2.Whisk the yogurt and chickpea flour in a bowl until lump-free.3.Add water little by little and whisk again into a thin, smooth mixture.TIPDry okra well before cutting to reduce sliminess. - saute · ~8 min
Cook the okra.
Heat 1 tbsp oil in a pan over medium heat. Add the okra and cook for 6 to 8 minutes, stirring now and then, until lightly tender and less sticky. Remove to a plate.
TIPDo not cover the pan while cooking okra or it will turn slimy. - temper · ~2 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in the same pan over medium heat.2.Add cumin seeds and fenugreek seeds and let them sizzle for 20 to 30 seconds.3.Add asafoetida, green chili, and ginger and cook for 30 seconds until fragrant. - simmer · ~10 min
Cook the kadhi base.
1.Lower the heat and add turmeric powder, red chili powder, and salt.2.Pour in the yogurt and chickpea flour mixture, stirring continuously.3.Cook on low to medium-low heat until it comes to a gentle simmer.4.Keep stirring often and simmer for 8 to 10 minutes until slightly thickened.TIPKeep the heat gentle after adding yogurt so it does not split. - simmer · ~5 min
Add the okra and finish the curry.
Add the cooked okra to the simmering kadhi and cook for 4 to 5 minutes so the flavors come together. The gravy should be light and pourable, not too thick.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
Serve Bendi Kadi hot with plain rice or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the okra bone-dry before cutting; any moisture will make the pieces slimy in the pan.
- 2Sauté the okra uncovered until the stickiness reduces before it goes into the kadhi base.
- 3Whisk the yogurt and chickpea flour completely smooth first, then add water gradually to avoid lumps.
- 4Once the yogurt mixture is added, keep the flame low to medium-low so the kadhi does not split.
- 5Let the fenugreek seeds sizzle briefly only; if they darken too much, the gravy can turn bitter.
- 6Aim for a light, pourable kadhi since it thickens a little more as it stands.
- 7If making ahead, store the okra separately and combine while reheating to keep it from going too soft.
Adapt it for your goals.
Low-oil
Dry-sauté the okra in a good nonstick pan and reduce the tempering oil slightly for a lighter everyday version.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want a sharper, hotter kadhi to pair with rice.
veganVegan
Use unsweetened plant yogurt with a mild tang and whisk well with chickpea flour; this keeps the same kadhi-style texture without dairy.
garlicGarlic
Add a little finely chopped garlic to the tempering with ginger for a deeper, more robust homestyle flavor.
Why this is on our healthy list.
Vegetable-Forward Comfort Dish
Okra adds fiber and plant compounds, making this gravy-based dish more nourishing than a plain yogurt curry.
Protein Support from Besan and Yogurt
Chickpea flour and yogurt contribute satisfying protein, which helps make the meal feel balanced when served with rice or roti.
Digestive Spice Base
Ginger, cumin, asafoetida, and fenugreek are traditional spices often used to make legume- and yogurt-based dishes feel easier to digest.
Frequently asked questions
This usually happens if the heat is too high or the mixture was not stirred well. Keep the flame low and stir often as the kadhi comes to a gentle simmer.
