Instant Pot Bhindi Kadhi (Yogurt and Okra Stew)
Ingredients:
1 lb okra
1½ cups yogurt
1 tablespoon besan gram flour/chickpea flour
½ teaspoon turmeric powder
1 teaspoon sugar
½ inch ginger finely chopped
2-3 green chili finely chopped (or as per taste)
Salt to taste
1½ cup water
2 tablespoon cilantro
1 tablespoon oil
Spices:
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1-2 dry red chili
1 inch cinnamon
4-5 cloves
½ teaspoon asafetida (hing)
1 sprig curry leaves
Directions:
Wash and pat dry the okra, making sure there is no trace of water.
Cut them into 1-inch pieces using a dry knife and cutting board.
Blend together yogurt, besan, turmeric powder, sugar, and salt. Set it aside.
Making the Kadhi:
Set the Instant Pot on saute mode and add oil. Once it heats, add mustard seeds.
Once it splutters, add cumin seeds, dry red chili, cinnamon, cloves, curry leaves, and hing.
Add the bhindi and fry for 1-2 minutes, until the okra begins to brown (set the IP to saute – More).
Add ginger and green chili. Mix well and saute for one more minute.
Cancel saute mode. Add the yogurt mixture and water. Mix well and secure the IP lid.
Set the Instant Pot to pressure cook mode on low pressure for 2 minutes.
Do a natural release of pressure for 5 minutes, then do a quick release.
Top with cilantro and serve warm.
