2-1/2 cups whole milk yoghurt
5 tbsps gram flour (besan)
2 tsps chopped fresh ginger
1 tsp chopped green chilli

About 20 small ladyfingers (bhindi) (Optional, if wish to make
bhindi Kadi)

3 tbsps sugar (Optional, as sugar is generally not mixed in
punjabi style kadi)

salt. 2 tbsps ghee or oil
10 cloves
1-1/2 tsps fenugreek seeds
1 tsp cumin seeds
1/4 tsp asafoetida
about 20 curry leaves

* Whisk the yoghurt and add the gram flour.
    * Mix well with 4 cups water.
    * Puree the ginger and chilli together.
    * Wash the okra and trim the stems to minimum without cutting
into the vegetable.
    * Bring the yoghurt mixture to the boil in a cooking pot.
    * Add the ginger and green chilli puree, the sugar, salt to
taste (about 1 tbsp) and okra.
    * Heat the ghee or oil in a ladle and fry the cloves, the
fenugreek and cumin seeds, for 30 seconds, then remove from the
heat and add the asafoetida.
    * Immediately add the yoghurt mixture with the curry leaves.
    * Cook for a total of 15-20 minutes or until the ladyfingers
are tender. Instead of ladyfingers you can use of white radish
cut into short pieces.