I have never been to Gujarat, But I think, it must be a Food Paradise. I love love Gujju Food The Dhoklas, Khakhras, Theplas, Handvo, Khandvi ... I just can't get enough of them. I had quite a few gujju friends in Mumbai, & as a South Indian, I was quite amazed to see the amount of farsans each Gujju household stocked.

I often did lunch at a Gujju friend's house, & her mom made this yummy kadhi with okra. Many years later, I had this sudden urge to eat Bhindi /Okra kadhi. This was my lunch yesterday.

You Will Need:

• 200g Okra/Bhindi - cut into 1 inch pieces
• 2 tbsp chickpea flour/Besan
• 2 cups yogurt
• 1/2 tsp turmeric powder
• 1 tsp grated ginger
• 1 stick Dalchini/cinnamon
• 2 cloves/Laung
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• A generous pinch of Hing
• A few curry leaves
• 3-4 broken red chillies
• 2 tsp sugar
• Salt as per taste
• 2 tbsp cooking oil

Method:

• In a large bowl, whisk together chickpea flour & yogurt such that no lumps are formed
• Meanwhile. in a skillet heat some oil & fry okra until it gets soft & set aside.
• In the same skillet, add some more oil, splutter mustard & cumin seeds, add hing, cinnamon sticks, cloves, grated ginger, curry leaves & red chillies.
• To this, add the chickpea flour-yogurt mixture & about 2 cups of water & mix well
• Add turmeric, sugar & salt. Stir continuously & bring it to a boil
• Add some more water if the mixture is too thick
• Add cooked okra & simmer for about 15 minutes

Serve HOT with Khichdi or plain steamed Rice. Enjoi !!!

NOTE: The apparent difference between & Punjabi Kadhi & its Gujarati counterpart is the addition of Pakodis. Also, Gujarati kadhi is on the runnier side & is slightly sweeter in taste because of sugar, You can add more sugar of you wish, I just struck to adding a couple of tsps as we aren't that fond of sweets.

We ate this with Rice, But it tastes best when teamed with arhar dal ki Khichdi. Remember to serve this with a Dollop of Ghee !!