Chop bhinda in two pieces, in a pot, heat a spoon of oil, add bhinda pieces, and saute until they lose all stickiness and are mostly cooked. Take them out. In the same pot, heat a tsp of ghee, add jeera (could have added methi too), slit green chillies, curry leaves, ginger pieces, hing, haldi, and one chopped tomato. Also add a bit of dhania powder. Saute till the tomato softens. Now add the bhindi, and stir. in a bowl, mix yoghurt, besan and water, and add to the pot. Add enough water to get the right consistency. Add salt. Let the kadhi boil for 10-15 mins. Add fresh cilantro. Inspired by this recipe: https://www.youtube.com/watch?v=AE2L5BcSDvY&t=386s For the khichdi, I used about 2 parts green moong daal and 1 part khichdi chokha. Washed and soaked them for about 20 mins. Then, in a pressure cooker, I first boiled lots of water, salt, turmeric, and then added the washed rice and dal. Closed the pressure cooker, and on a medium heat, let it have about 5-6 whistles. After