Ingredients

• 250 g - bhindi/okra/lady's finger
• 1 - capsicum, chopped
• 1 - tomato, chopped
• 1 - green chilli
• 2 - medium onions, finely chopped
• 1/2 tsp - turmeric powder
• 1/4 tsp - red chilli powder
• 1 tsp - coriander powder
• 1/2 tsp - methi seeds
• 1/4 tsp - garam masala
• 1/4 tsp - amchur/mango dry powder
• 2 tsp - cornflour
• Oil to fry
• Salt to taste

How to Make Capsicum okra sabzi

• Wash and wipe bhindi and slice
• Sprinkle cornflour and toss nicely so that every piece of bhindi is covered by it
• Heat oil in a pan and fry the bhindi; do not over-fry.
• Heat 2 tbsp of oil in a pan. Add fenugreek seeds.
• When it browns, add onion and fry.
• After 5 mins, add the capsicum and the tomato and fry.
• Cover and cook till the capsicum softens.
• Add green chilli, coriander powder, red chilli powder and turmeric powder; fry for a minute.
• Add bhindi and salt, and cover till it is done.
• Now, add garam masala and amchoor.
• Serve with chapatti or paratha.