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 Khatti Bhindi (Tangy Okra cooked in Curd) 
  • 250 grams Okra
  • 3 tablespoons Oil
  • 1/4 teaspoon Asafoetida
  • 1/4 teaspoon Cumin seeds
  • 4 tablespoons Curd
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 11/2 teaspoons Kashmiri garam masala
  • 1/4 teaspoon Fennel seeds
  • 1/4 teaspoon Cloves
  • 1/4 teaspoon Fenugreek seeds
  • 1 teaspoon Green chillies
  • 1 1/2 tablespoons Lemon juice
  • 1 tablespoon Mint leaves
  • Salt(As per taste)
Snip both ends of the okra and make small slits on two opposite sides. Let it remain whole. Deep fry till golden brown. Roast the cloves, fennel seeds, fenugreek seeds and grind them to a coarse powder.

Heat 2-3 tbsp of oil in a pan, add asafoetida and cumin seeds and allow the seeds to splutter. Add whipped curd and stir till brown. Add the fried okra, turmeric powder, red chilli powder, garam masala powder, clove powder, fenugreek powder and salt. Stir for a few minutes.

Add 3/4 cup of water, mint leaves, ginger and green chillies. Cover and cook for 10 minutes. Add the lime juice and cook further for 2 minutes.

Garnish with chopped mint leaves.

Other Details
Serves: 4 Time: 35 mins.

Rating: Not rated yet.

Category: Main Course | State: Jammu and Kashmir | Submitted by: System


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