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
- 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.
- While bhendi is cooking, crush coriander seeds in mortar pestle and keep it a side.
- Chop onions, bell peppers and tomatoes.
- 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.
- 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.
- Now add bell pepper, cook for 4 mins. Bell peppers should be half cooked. Add garam masala, mix well.
- Finally add fried bhendi, mix gently, close the lid, saute for 4 mins on low flame.
- Garnish with coriander leaves.
- Serve hot with chapathi or poori.
step by step photo instructions
- 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.
