Kadhi or yoghurt stew is very common in all the north indian regions. Sometimes it is prepared with some veggies added to it. Today i bring to you bhindi kadhi or okra in yoghurt sauce. This particular dish is very popular in gujarati and punjabi cuisines. The tempering differs from one region to the other. This is my version of this delectable kadhi where i tempered with panch phoron (bengali 5 spice mix). The okra is shallow fried separately and added to the prepared sauce just before taking off the fire. It is served along with any form of rice preparation. When made into a slightly thick consistency, it can also be relished with any indian bread.
