Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi |

by Tarla Dalal

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भाटीया कड़ी रेसिपी | गुजराती भाटीया कड़ी | मीठी और खट्टी गुजराती कढ़ी - हिन्दी में पढ़ें (Bhatia Kadhi ( Gujarati Recipe) in Hindi)

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about bhatia Kadhi▼

bhatia Kadhi step by step recipe▼

what is Bhatia kadhi made of ?▼

preparing the toovar dal water▼

curd besan mixture▼

soaking kokum▼

making Bhatia Kadhi▼

pro tips for Bhatia kadhi▼

calories of bhatia Kadhi▼

Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with 25 amazing images.

As the name suggests, this kadhi recipe hails from the Bhatia community. It is a sweet and sour version made with cooked toovar dal water, curds and vegetables.

Bhatia kadhi not only showcases the culinary traditions of the Bhatia community but also reflects the importance of yogurt in Indian cooking, revered for its health benefits and ability to enhance flavors.

Bhatia kadhi is typically served hot, accompanied by steamed basmati rice or flatbreads like roti or naan. It is often garnished with fresh coriander and can be enjoyed alongside pickles or papad.

Pro tips for Bhatia kadhi. 1. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi. 2. Add the strained toovar dal water. The starchy nature of toovar dal water helps to thicken the kadhi, giving it a creamy and satisfying texture. It contributes to the signature richness of Bhatia Kadhi. 3. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi.

Enjoy Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with step by step photos.

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Bhatia Kadhi ( Gujarati Recipe) recipe - How to make Bhatia Kadhi ( Gujarati Recipe)

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Soaking Time: 10 minutes Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 55 mins 4Makes 4 servings
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Ingredients

For Bhatia Kadhi
1 cup toovar (arhar) dal , washed and drained
1/4 cup curd (dahi)
1 tbsp besan (bengal gram flour)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/2 tsp fenugreek (methi) seeds
1 cup ladies finger (bhindi) , cut into 50 mm. pieces
1/4 cup sliced radish (mooli)
1 1/2 cups drumsticks (saijan ki phalli / saragavo) , cut into 50 mm. pieces
3 to 4 kokum , soaked for 10 minutes and drained
4 tbsp roughly chopped jaggery (gur)
salt to taste
1/2 cup thickly sliced bananas

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

For bhatia kadhi

To make bhatia kadhi, combine the toovar dal and add 5 cups of water in a pressure cooker and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Cool slightly, strain the dal and keep the water aside. For this recipe we will require the water only.
Combine the curds and besan in a bowl and whisk well. Keep aside.
Heat the oil in a deep non-stick pan and add the cumin seeds, mustard seeds, asafoetida and fenugreek seeds.
When the mustard seeds crackle, add the ladies finger, radish, drumsticks and the strained dal water and mix well. Cover with ta lid and cook on a slow flame for 8 to 10 minutes or till all the vegetables are cooked, while stirring occasionally.
Add the kokum, jaggery, prepared curds-besan mixture, salt and 1 cup water, mix well and cook on a slow flame for 4 to 5 minutes, while stirring continuously.
Add the bananas, mix well and cook on a slow flame for another 2 minutes.
Serve the bhatia kadhi hot garnished with coriander.

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like Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | then see our collection of Gujarati dals and kadhis and some recipes we love.
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what is Bhatia kadhi made of ?

what is Bhatia kadhi made of ? See below image of list of ingredients for Bhatia kadhi.

preparing the toovar dal water

In a pressure cooker put 1 cup toovar (arhar) dal , washed and drained.
Add 5 cups of water.
Pressure cook for 2 whistles.

Allow the steam to escape before opening the lid.
Cool slightly, strain the dal. You can used the cooked strained dal to make toovar dal.
Keep the toovar dal water aside. For this recipe we will require the toovar dal water only.

curd besan mixture

In a bowl put 1/4 cup curds (dahi).
Add 1 tbsp besan (bengal gram flour).

Whisk well. Keep aside.

soaking kokum

In a bowl put 3 to 4 kokum.
Soak for 10 minutes.
Drain and keep aside.

making Bhatia Kadhi

Heat 2 tbsp oil in a deep non-stick pan.

Add 1 tsp cumin seeds (jeera).
Add 1/2 tsp mustard seeds ( rai / sarson).
Add 1/4 tsp asafoetida (hing).
Add 1/2 tsp fenugreek (methi) seeds.
Let the seeds crackle.

Add 1 cup ladies finger (bhindi) , cut into 50 mm. (2") pieces. Okra has a texture that helps to thicken the kadhi gravy. This is particularly important in Bhatia kadhi,which is a thick and creamy curry.
Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi. The crisp texture of grated radish provides a nice contrast to the creamy texture of the kadhi.
Add 1 1/2 cups drumsticks , cut into 50 mm. (2") pieces. Drumsticks are a traditional choice for Bhatia Kadhi, adding to the authenticity of the dish. Drumsticks being low in calories and low in carbs, you can enjoy it in the quantity you want.
Add the strained toovar dal water. The starchy nature of toovar dal water helps to thicken the kadhi, giving it a creamy and satisfying texture. It contributes to the signature richness of Bhatia Kadhi.
Mix well.

Cover with a lid and cook on a slow flame for 8 to 10 minutes or till all the vegetables are cooked, while stirring occasionally.
After cooking.
Add 3 to 4 kokum , soaked for 10 minutes and drained. Kokum has a tart and tangy flavor that provides a refreshing contrast to the richness of the kadhi. Kokum adds a vibrant red color to the kadhi, making it visually appealing. Kokum is a popular ingredient used in Bhatia Kadhi.
Add 4 tbsp roughly chopped jaggery (gur). Bhatia Kadhi is known for its tangy flavor, primarily due to the use of tamarind. Jaggery helps to balance this tanginess,creating a more harmonious taste profile.
Add prepared curds-besan mixture. Besan (gram flour) is a natural thickener. When combined with curd, it helps to create the characteristic thick and creamy texture of Bhatia Kadhi. The combination of curd and besan adds a tangy and slightly nutty flavor to the kadhi.

Add salt to taste. We added 1/2 tsp salt.
Add 1 cup water.
Mix well.
Cook on a slow flame for 4 to 5 minutes, while stirring continuously.
Add 1/2 cup thickly sliced bananas. Bananas bring a natural sweetness and a subtle fruity flavor to the kadhi.

Mix well.
Cook on a slow flame for another 2 minutes.
Serve Bhatia kadhi | Gujarati bhatia khadi | hot garnished with coriander.

pro tips for Bhatia kadhi

Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi.
Add 1 1/2 cups drumsticks , cut into 50 mm. (2") pieces. Drumsticks are a traditional choice for Bhatia Kadhi, adding to the authenticity of the dish. Drumsticks being low in calories and low in carbs, you can enjoy it in the quantity you want.

Add the strained toovar dal water. The starchy nature of toovar dal water helps to thicken the kadhi, giving it a creamy and satisfying texture. It contributes to the signature richness of Bhatia Kadhi.
Add 1 cup ladies finger (bhindi) , cut into 50 mm. (2") pieces. Okra has a texture that helps to thicken the kadhi gravy. This is particularly important in Bhatia kadhi,which is a thick and creamy curry.
Cool slightly, strain the dal. You can used the cooked strained dal to make toovar dal.