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.