Bendekayi majjige huli ( Bhindi Kadhi)

Hello Friends,
Its been a while since I added anything to the blog. Well things were pretty busy for the past one year, but now I'm back with more recipes for you all. I've been thinking what should I add for my comeback recipe. And then I was thinking of the one thing my mom used to make when we were tired of eating dal and that's Kadhi(we call it Majjige Huli in Karnatka). So here comes the simple recipe for bendekayi majjige huli.
Majjige huli is made out of sour curd or sour buttermilk. Usually when there is a big batch of curd or buttermilk that has become too sour to eat, we used to make this majjige huli with vegetables, but bhindi tastes great with this. Its a very simple dish and tastes great with hot rice and ghee. My little one loves this dish and just keeps drinking this.

Ingredients:
Sour curd - 2 cups
Besan(chickpea flour) - 1 tbsp
Onion - 1 medium cut into thin slices
Bhindi - washed, dried and cut into big pieces
salt - to taste
Mustard seeds - 1 tsp
turmeric - 1 pinch
curry leaves - 8-10
Oil - 1 tbsp
Coriander leaves - for garnish

Make a paste:
Green chillies - 3-4
Ginger - 1"
Coriander leaves - 4-5 stalks
cumin seeds(jeera) - 1tsp

Method:
Mix sour curd or buttermilk, besan and the green chilli paste in a large bowl and beat well, so there are no lumps in the mixture.
In a big frying pan add oil, when the oil is hot add mustard leaves, when the seeds splutter, add curry leaves, turmeric and the onion and fry till the onions are light brown, now add bhindi and keep frying till the bhindi becomes dry and little crispy, now add the curd mixture and keep stirring. Stir well till the kadhi starts to boil, if you do now keep stirring, the mixture may just curdle and the water will separate out and the kadhi becomes too watery. Hence its very important to keep stirring till the kadhi gets to the boiling point. Once it starts boiling lower the flame or the heat on the stove, add salt and boil for another 5 min. Garnish with coriander leaves and serve hot with rice and ghee.