Broccoli and okra khadi / soup

Broccoli okra khadi /soup 

This is not your everyday khadi, its Insanely flavourful ,very Arabic taste. I paired it with some Mediterranean simple salad ,yummy yummy..
I've always been a fan of roasted broccoli cheese soup but being Indian and the thought of replacing cheese with a healthier alternative resulted in me making this khadi .. The real sweetness of the veggies paired with the earthiness of cumin and ajwain takes this dish to the next level
#foodfusion
#broccoli #okrasoup

Let's start...

Ingredients:

1 stem broccoli or half a small cup
5 medium sized okra or ladies finger
1 small red onion
Mustard seeds- 1/4th TSP
Ajwain seeds - 1/4th TSP
Jeera seeds - 1/4th TSP
Fenugreek seeds - 3 or 4 nos
Curry leaves - 5 nos optional
Turmeric powder-  less than 1/4th TSP
Coriander powder - 1 TSP
Chilly powder - 1/4th TSP (optional only for a little heat)
Asefoitida or hing -  a pinch .

Curd or yogurt - 1/2 cup
Water - 1 cup( adjust accordingly)
Besan or gram flour powder - 1 heap tablespoon
Oil - 1 tablespoon

Method

1. Preparation:
Slice the okras in a diagonal fashion about an inch long
Cut broccoli into small florets , I also use the stem which I slice into very thin slices ,this is optional as some people don't like the stem
Slice the red onion into thin slices

Take all your tempering ingredients and keep them ready as you'll need to work fast

In a blender and the curd besan and water and blend it.. the mixture should be very diluted not at all thick..Besan is a thickening agent so add more water if required.

Cooking:

1. In a deep pan add the oil and bring it to smoking point. Turn down the heat .
2. Add all the seeds, mustard ajwain jeera and add fenugreek seeds in the end as it but faster. Add curry leaves and the veggies and stir . Add turmeric and coriander powder and hing ( you can omit hing if you don't have it).
Saute for a minute. Add a little water to cook the veggies. Cover and cook for 2 minutes, take care that the okras and broccoli don't overcook or they turn mushy.add just enough water to prevent the spices from sticking to the pan.
3. Once the mixture has cooked turn the heat to the lowest (This is the tricky part so follow carefully), now add a bit of water to reglaze the pan and to reduce the temperature of the pan.Now add a very less amount of yogurt mixture, if you see that it's curdling, then add another spoon of water , now add the yogurt mixture. The idea is to prevent the yogurt from curdling or splitting, which it will it high temperature. So once all the yogurt besan mixture is added to the pan, stir continuously till the sides start bubbling.
Notice that the gravy has thickened up .
4. Once you see bubbles ,you can add your salt . Never add salt in the beginning as it again aids to splitting of the yogurt. This is a delicate dish you see ;) , handle it with gentle care.
5. After adding salt, mix it and let it cook on low heat for 3 to 4 minutes and if you prefer you can add the chilly powder, give it a good stir and turn of the gas.

You can serve it as a soup ,garnish with some coriander leaves  or you can serve it with a steaming bowl of rice, pair it with papad and salad.

Thank you