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Kadai Bhindi
Kadai Bhindi Recipe -
Stir fried okra and capsicum are mixed with spicy, flavorful onion-tomato kadai masala. This is semi-dry sabzi dish and it goes perfect with roti, paratha.
Course
Main Course
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
Calories
269
kcal
Author
Kanan
Ingredients
For Kadai Masala:
▢
1
tablespoon
Coriander seeds (sabut dhaniya)
▢
1
teaspoon
Cumin seeds
▢
1
teaspoon
Fennel seeds
▢
4
Kashmiri dried red chilies
seeds and stems removed
▢
8-10
Black peppercorns
For Sabzi:
▢
1 tablespoon + 2 teaspoons + 1
tablespoon
Oil
▢
2
cup
Okra (Bhindi)
chopped
▢
½
cup
Capsicum (Green bell pepper)
cubed, I have used red capsicum
▢
½
cup
Red onion
finely chopped
▢
1
teaspoon
Ginger paste or freshly grated or crushed
▢
2
teaspoons
Garlic paste or freshly grated
▢
1
Green chili
slit
▢
2 medium or 1
cup
Tomato
pureed
▢
Salt
to taste
▢
½
cup
Water
▢
1
teaspoon
Kasoori methi (Dried fenugreek leaves)
▢
1
tablespoon
Cilantro or coriander leaves
finely chopped
Instructions
Dry the kadai masala ingredients in a pan on medium heat. Do stir constantly for even roasting.
They get slight color and you will notice the nice aroma of the spices. That time turn off the stove and remove it to a plate.
Let them cool completely and then grind into fine powder.
Cook the bhindi first with 1 tablespoon of oil along with little salt. Once cooked and soft, remove it to a plate.
In the same pan, cook capsicum with 2 teaspoons of oil and little salt. Once cooked and soft, remove it the same plate with bhindi.
Now heat remaining 1 tablespoon of oil and add onions and salt. Cook till onions get soft and light pink in color.
Then add ginger paste, garlic paste and green chili. Saute for a minute.
Then add pureed tomato and cook till all the water is gone and it becomes thick paste.
Then mix in freshly ground masala and cook for a minute.
Now add water to make thick gravy and simmer for 2-3 minutes.
Crush kasoori methi and add into the gravy. Mix well.
Then add cooked okra and capsicum, mix well and let the mixture get heated through.
Now turn off the stove and sprinkle coriander leaves.
It is ready to serve.
Nutrition
Calories:
269
kcal
|
Carbohydrates:
17.6
g
|
Protein:
3.9
g
|
Fat:
21.3
g
|
Saturated Fat:
2.7
g
|
Cholesterol:
0
mg
|
Sodium:
610
mg
|
Potassium:
672
mg
|
Fiber:
6.1
g
|
Sugar:
6.1
g
*Nutrition information is a rough estimate for 1 serving
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