Bhindi Capsicum Sabji Recipe

Bhindi Capsicum Sabji Recipe - a dry vegetable preparation made using okra and green bell pepper. It is flavored with basic spices. Also freshly grated coconut is added.

The flavors of capsicum and bhindi go well together. Here I have added couple of tablespoons of fresh coconut. It takes it to the whole new level. The taste is just amazing. You must try it once.

Addition of chopped coriander leaves at the end add more flavors. You have to trust me, it makes the huge difference. So please do not skip it.

If you want to make this sabji Jain then do not add the ginger.

Check out other bhindi recipes
Achari bhindi  //  Bhindi fry  //  Bhindi bhaji  //  Bhindi do pyaza

How to make Bhindi Capsicum Sabji recipe (Step by Step Photos):

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1) First clean the okra. Wash or rinse them well. If you have enough time then let it drain and let them dry out completely. If I have planned to make okra recipe ahead of time, I wash them 2 hours before making and so meantime they will dry out. If you are in rush, wipe them using kitchen towel or paper napkin. Okra should be completely dry to avoid the stickiness afterwards.

2) Cut the both ends (head and tail part) and discard. Slice them into 1 inch long pieces.

3) Heat 1 tablespoon of oil in a pan on medium heat. Once hot add sliced bhindi and little salt.

4) Stir and let it cook.

5) As it gets cooked, it will become darker in color and will shrink in size. It took me 12-14 minutes.

6) Remove it to a plate and keep it aside.

7) In the same pan, heat the remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle.

8) Then add chopped green chili and ginger paste.

9) Saute for a minute.

10) Then add capsicum and grated coconut.

11) Mix well.

12) Cook till capsicum gets cooked. By this time coconut will also get some brown color. It will take only 5-6 minutes.

13) Then add red chili powder, coriander powder, turmeric powder and salt. Be careful while adding salt because we already added it to the bhindi.

14) Mix well, and sprinkle about a tablespoon of water. So spices do not burn. Cook for a minute.

15) Add cooked okra.

16) Mix well and cook for 2 minutes or till the okra gets heat up.

17) Finally add lots of chopped coriander leaves. Please do not skip it, it makes it more flavorful.

18) Mix well and turn off the stove.

Bhindi capsicum sabji is ready to serve.

Serving suggestion: This bhindi capsicum masala can be served with roti/phulka or paratha. To make healthy meal, also serve dal, rice and kachumber salad on side.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Bhindi Capsicum Sabji Recipe

5 from 2 votes

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US measuring cups are used (1 cup = 240 ml)

Author: Kanan

Course: Main Course

Cuisine: Indian

Calories: 210kcal

Servings 2 Servings

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients 

1x2x3x

• 2 tablespoons Oil2 tablespoons Oil
• 150 grams or 1 ½ cups Okra (Bhindi) sliced150 grams or 1 ½ cups Okra (Bhindi) sliced
• ½ teaspoon Cumin seeds½ teaspoon Cumin seeds
• 1 teaspoon Ginger paste or freshly grated or crushed1 teaspoon Ginger paste or freshly grated or crushed
• 1 Green chili chopped finely1 Green chili chopped finely
• 150 grams or 1 cup Capsicum (Green bell pepper) cut into strips150 grams or 1 cup Capsicum (Green bell pepper) cut into strips
• 2 tablespoons Coconut grated, fresh or frozen2 tablespoons Coconut grated, fresh or frozen
• Salt to tasteSalt to taste
• ¼ teaspoon Turmeric powder¼ teaspoon Turmeric powder
• 1 teaspoon Red chili powder1 teaspoon Red chili powder
• ½ teaspoon Coriander powder½ teaspoon Coriander powder
• 1 tablespoon Water to sprinkle over masala1 tablespoon Water to sprinkle over masala
• 2 tablespoons Cilantro or coriander leaves chopped finely2 tablespoons Cilantro or coriander leaves chopped finely

Instructions 

Preparation:

• First clean the okra. Wash or rinse them well.
• If you have enough time then let it drain and let them dry out completely. If you are in rush, wipe them using kitchen towel or paper napkin.
• Cut the both ends (head and tail part) and discard. Slice them into 1 inch long pieces.
• Also cut the capsicum into strips and prepare rest of the ingredients.

Making bhindi capsicum recipe:

• Heat 1 tablespoon of oil in a pan on medium heat.
• Once hot add sliced bhindi and little salt.
• Stir and let it cook. As it gets cooked, it will become darker in color and will shrink in size. It took me 12-14 minutes.
• Remove it to a plate and keep it aside.
• In the same pan, heat the remaining 1 tablespoon of oil on medium heat.
• Once hot add cumin seeds and let them sizzle.
• Then add chopped green chili and ginger paste. Saute for a minute.
• Then add capsicum and grated coconut. Mix well.
• Cook till capsicum gets cooked. By this time coconut will also get some brown color. It will take only 5-6 minutes.
• Then add red chili powder, coriander powder, turmeric powder and salt. Mix well, and sprinkle about a tablespoon of water. So spices do not burn. Cook for a minute.
• Add cooked okra. Mix well and cook for 2 minutes or till the okra gets heat up.
• Finally add lots of chopped coriander leaves. Mix well
• and turn off the stove.

Nutrition

Calories: 210kcal | Carbohydrates: 15.1g | Protein: 2.9g | Fat: 16.5g | Saturated Fat: 3.3g | Cholesterol: 0mg | Sodium: 615mg | Potassium: 469mg | Fiber: 4.8g | Sugar: 6.2g

*Nutrition information is a rough estimate for 1 serving

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