Kadai Bhendi

Kadai Bhendi is an awesome recipe with the combination of okra/lady’s finger, tomato and bell pepper. This is a perfect side dish for chapathis and pooris.

How to make Kadai Bhendi

PREP TIME: 15 MINS  COOK TIME: 30 MINS  TOTAL TIME: 45 MINS  COURSE: CURRY RECIPES CUISINE: INDIAN SERVINGS : 4

Ingredients

  • okra – 1 pound
  • onion – 1 md
  • tomatoes – 2 md
  • orange bell pepper – 1/2 (any colored bell peppers)
  • green bell pepper – 1/2
  • red chilli powder – 1.5 tsp
  • garam masala – 1 tsp
  • ginger garlic paste – 1 tsp
  • salt – 1 tsp
  • coriander powder – 2 tsp
  • jeera powder – 2 tsp
  • turmeric – 1/4 tsp
  • oil – 8 tbsp
  • coriander seeds – 1 tsp, crushed
  • jeera – 1 tsp
  • curry leaves
  • green chillies – 4, slit

Instructions

  1. Wash, pat dry bhendi and cut them into 1″ pieces. Heat 6 to 7 tbsp oil in a deep kadai, add bhendi/okra/ladies finger and fry them around 10 mins or until they get little soft. Bhendi should be green, and the stickiness should be gone.
  2. While bhendi is cooking, crush coriander seeds in mortar pestle and keep it a side.
  3. Chop onions, bell peppers and tomatoes.
  4. Take a pan add oil, cumin seeds, crushed coriander seeds, chopped onion. Mix well, fry them a little and then add salt, turmeric, ginger garlic paste, cook it for 2 mins and then add curry leaves, green chillies, saute them.
  5. Now add tomatoes, cook them for 1 min, then add coriander powder, cumin powder, chilli powder, mix well, cover and cook for 4 min till tomatoes are cooked.
  6. Now add bell pepper, cook for 4 mins. Bell peppers should be half cooked. Add garam masala, mix well.
  7. Finally add fried bhendi, mix gently, close the lid, saute for 4 mins on low flame.
  8. Garnish with coriander leaves.
  9. Serve hot with chapathi or poori.

step by step photo instructions

  1. Wash, pat dry and cut bhendi into 1″ pieces. Heat 6 to 7 tbsp oil in a deep kadai, add bhendi/okra/ladies finger and fry them around 10 mins or until they get little soft. Bhendi should be green, and the stickiness should be gone.

2. While bhendi is cooking, crush 1 tsp coriander seeds in mortar pestle and keep it a side.

3. Chop 1 md onion, 1/2 each green and orange bell peppers and 2 md tomatoes.

4. Take a pan add 1 tbsp oil, jeera, crushed coriander seeds, chopped onion, and curry leaves. Mix well, fry them a little and then add 1/4 tsp turmeric, 1/2 tsp salt and 1 tsp ginger garlic paste, saute them for 2 mins.

5. Now add chopped tomatoes, cook them for 1 min, then add 2 tsp coriander powder, 2 tsp cumin powder, 1.5 tsp chilli powder, and 1/2 tsp salt, mix well, cover and cook for 4 mins till tomatoes are cooked.

6. Now add chopped bell pepper, cook for 4 mins. Bell peppers should be half cooked. Add 1 tsp garam masala, mix well.

7. Finally add fried bhendi, mix gently, close the lid, saute for 4 mins on low flame.

8. Garnish with coriander leaves.

9. Serve hot with chapathi or poori.

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