Step 1: Fry the Okra

Heat 2 tablespoons of oil in a pan. Add the chopped okra to the hot oil and cook until tender and slightly browned. Once cooked, turn off the gas and set the okra aside.

Step 2: Prepare the Kadhi Batter

In a bowl, combine 1/2 cup gram flour, 1/2 cup curd, and 1/2 cup water. Whisk well until smooth. Add another 1/2 cup of water and whisk again. Add a third 1/2 cup of water and whisk again. Then, add 1/2 teaspoon red chili powder and 1/2 teaspoon turmeric powder to the batter. Whisk thoroughly until all ingredients are well combined and the batter is smooth.

Step 3: Prepare the Tempering (Tadka)

For the tempering, heat 1 tablespoon of oil in the same pan used for okra. Add 1 teaspoon cumin seeds and 1/2 teaspoon fenugreek seeds. Let them splutter. Then, add curry leaves, chopped garlic, and chopped green chilies to the pan. Sauté for a minute until fragrant.

Step 4: Combine and Cook the Kadhi

Add the cooked okra back into the pan with the tempering. Pour the prepared gram flour and curd batter over the okra. Stir well to combine. Add 1/2 cup of water (rinsing the batter bowl) and stir. Bring the kadhi to a boil over medium-high heat, stirring continuously to prevent lumps, for about 2-3 minutes until it thickens.

Step 5: Garnish and Serve

Once the kadhi is boiling and has reached the desired consistency, turn off the gas. Garnish with chopped fresh coriander leaves and serve hot.

• If you have pre-cooked okra, you can directly add it to the kadhi without frying.

• Adjust the consistency of the kadhi by adding more water if needed.

• Serve hot with rice or roti.

• Add chopped onions or tomatoes for a richer gravy.

• Include other vegetables like potatoes or cauliflower.

• Adjust spice levels to your preference.