This delicately spiced, sweet and tangy beetroot curry is a twist on Gujarati kadhi. It is easy, light and perfect for warm summer months. Its eye-grabbing fuchsia color makes it a bit of a show-stopper. The crispy air fried okra adds textural contrast to the smooth kadhi. Okra is not one of my favorite veggies. The only way I really enjoy it is deep fried until crisp. However, my husband will not touch deep fried food, so off late I have resorted to using the air fryer. It is somewhat of a compromise, but one we have learned to live with. If you prefer deep fried okra, by all means go for it. This kadhi is delicious served with either rice or rotis. Alternately, you can leave out the okra and even enjoy it as a soup.

Recipes

Beetroot Kadhi with Crispy Okra

(Makes 4 servings)

Ingredients

For the Crispy Okra
250 gms okra, cut into 1/4” rounds
1 1/2 tbsp chickpea/gram flour (besan) - optional
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp dried mango powder (amchur)
1/4 tsp chaat masala
salt to taste
1 tbsp oil

For the Beetroot Kadhi
2 cups plain yogurt
1/4 tsp citric acid (optional)
4 tbsp chickpea/gram flour (besan)
1 tsp ginger paste
1 tsp red chilli powder
1/4 tsp ground cinnamon
2 tbsp sugar/powdered jaggery
Salt to taste
3 cups water
1 tbsp ghee
1 tsp mustard seeds
a generous pinch of asafetida
10-12 fresh curry leaves
1 medium beetroot, boiled and puréed

Method

For the Crispy Air Fried Okra
In a bowl mix the gram flour, spices and salt. Add the cut okra and toss well. Add the oil and use your hands to mix everything together until the okra is evenly coated. Set it aside while you preheat your air fryer to 160°C. Fry the okra for about 15 minutes, shaking the basket a few times midway. Once the okra is crispy, remove from the air fryer and serve immediately.

For the Beetroot Kadhi
In a large bowl, whisk the yogurt, citric acid and chickpea flour until smooth.

Stir in the ginger paste, red chilli powder, ground cinnamon, jaggery, salt and water. Whisk until well blended.

In a wok or heavy based pan, heat the oil over a medium flame. Add the mustard seeds. When they splutter, add the asafetida and the curry leaves. Fry for 30 seconds, then add the yogurt-chickpea flour mixture.

Bring to a gentle boil, stirring continuously. Lower the heat and simmer the kadhi for 15-20 minutes, stirring occasionally.

Stir in the puréed beetroot and simmer for a few more minutes. Taste and adjust the salt if needed.

Remove from heat. Transfer to a bowl and serve hot along with the crispy okra.