Mix yogurt with 2 cups water. To increase the protein content, I use Fat Free Greek styled Yogurt. But for that authentic taste, I would recommend using Homemade Yogurt
. This, in my opinion, makes the best tasting kadhi as opposed to Greek styled (or fat free) yogurts. Whisk it well until blended.
In another small bowl, blend the besan (flour) with little yogurt mixture until combined without lumps. Although technically its not required, I personally find that it thickens the yogurt mixture without forming into lumps later.
Mix the besan mixture with the Yogurt and add the Ajwain (carom seeds) along with turmeric. Blend well.
Transfer this mixture to a saucepan and heat in low heat. Make sure to keep this in LOW heat throughout, otherwise the yogurt will curdle.
While that's cooking, alternatively heat another pan. Add 1 tbsp oil to it and add the chopped Bhindi along with salt to it.
This step is optional but i personally find that covering the bhindi for 1 minute helps it to cook faster by way of steaming especially when you do not have the tender fresh Okra. Do not cover it longer than that cos it will turn mushy. If you are not comfortable, you can avoid this step and continue to cook on open pan
Remember to whisk the yogurt mixture on the other side on and off. Once it has come to a boil
drop the cooked Okra to it.
Let it cook for another 2 minutes. While that's on, in the same pan that you used to cook the Okra (saves additional cleaning of pans!), add 1 tbsp Ghee (or oil if you really insist...) temper the in ingredients given under the "Tempering" section except cilantro.
Pour it to the Kadhi. Whisk for few seconds and remove from heat. Garnish with Cilantro leaves