Bhendi Kairas

Name: Bhendi Kairas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 250 g okra (washed, wiped dry, cut into 1-inch pieces); 2 tsp oil (for sauteing okra); 1 cup yogurt (thick, whisked until smooth); 2 tbsp gram flour (besan); 1 cup water (for gravy); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 1 tsp jaggery (grated or powdered); 1 tsp ginger paste; 2 pcs green chili (slit lengthwise); 1 tsp ghee (for tempering); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida (hing); 6 pcs curry leaves; 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

A tangy, subtly sweet Gujarati-style okra curry with a yogurt base. Tender okra pieces simmer in a spiced gram flour and yogurt gravy, creating a comforting, homestyle dish that pairs beautifully with roti or steamed rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

115 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the okra.
Wash the okra and pat them completely dry with a clean kitchen towel. Trim the ends and cut into 1-inch pieces. Ensure the okra is bone-dry to prevent sliminess during cooking.
TIPDry okra thoroughly — any moisture will make the dish sticky and slimy.
saute · ~8 min
Sauté the okra.
Heat 2 tsp oil in a pan over medium heat. Add the chopped okra and sauté for 7-8 minutes until lightly browned and the sliminess disappears. Transfer to a plate and set aside.
TIPDo not cover the pan while sautéing okra — the steam will make it slimy.
mix · ~2 min
Prepare the yogurt-flour mixture.
In a bowl, whisk the yogurt until smooth. Add the gram flour (besan), turmeric powder, red chili powder, and salt. Whisk again until no lumps remain. Stir in 1 cup of water and mix well to create a thin, lump-free gravy base.
TIPWhisk thoroughly — any gram flour lumps will not cook out later.
simmer · ~12 min
Cook the yogurt gravy.
Pour the yogurt-besan mixture into the same pan used for okra. Add the ginger paste, slit green chilies, and jaggery. Stir continuously on medium-low heat and bring to a gentle boil. Simmer for 10-12 minutes, stirring occasionally, until the gram flour cooks out and the gravy thickens slightly.
TIPKeep the heat low and stir often — high heat can curdle the yogurt.
mix · ~6 min
Add the okra and simmer together.
Add the sautéed okra pieces into the simmering gravy. Stir gently to coat the okra well with the gravy. Let it simmer for another 5-7 minutes on low heat so the okra absorbs the flavors.
temper · ~2 min
Make the tempering.
1.Heat 1 tsp ghee in a small tadka pan over medium heat.
2.Add the mustard seeds and let them splutter (30 sec).
3.Add cumin seeds, asafoetida, and curry leaves. Fry until fragrant (15-20 sec).
TIPPour the tadka immediately over the curry while still sizzling for maximum aroma.
garnish · ~1 min
Pour the tadka over the curry and garnish.
Pour the hot tempering over the Bhendi Kairas. Sprinkle chopped cilantro on top. Give a gentle stir, turn off the heat, and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat okra bone-dry before cutting to avoid sticky/slimy texture.
2
Sauté okra uncovered on medium heat until browned to eliminate sliminess.
3
Whisk the yogurt-besan mixture thoroughly so no lumps remain.
4
Simmer the yogurt gravy on low heat and stir often to prevent curdling.
5
Add jaggery for authentic sweet-sour balance—adjust to taste.
6
Pour the sizzling tadka immediately over the curry for maximum aroma.
7
This curry thickens as it cools; add a splash of warm water when reheating.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free (vegan)

Dairy-free (vegan)

Replace yogurt with thick coconut milk or cashew cream, and use oil instead of ghee in the tadka. The gravy stays creamy with a subtle nutty flavor.

lower oil

Lower-oil

Dry-roast the okra in a non-stick pan without oil, and skip the ghee in the tadka — use 1 tsp neutral oil instead. The dish remains flavorful with less fat.

high protein