Capsicum okra sabzi

Recipe by
Total Time:
15-30 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe

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.

EXPLORE CATEGORIES