Bhindi Kadhi


  • ½ kg bhindi (okara) steamed and kept whole

For the Gravy

  • ½ cup soy yogurt or any plant based yogurt
  • ¼ cup coconut grated into a smooth paste
  • 2 onions with sprinkling of cashews steamed and ground
  • coriander seeds powder, red chili powder, turmeric
  • curry leaves, roughly ground
  • salt to taste
  • coriander leaves to garnish


Boil 4 cups of water with turmeric, red chili powder, salt and coriander seeds powder as per taste. Add the steamed onion paste. Allow to boil, add the coconut and curry leaves pastes. When it boils add the soy yogurt and salt, stir well. Pour this gravy on the steamed bhindi and serve hot. Garnish with coriander leaves.

Serves 4