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Kadai bhindi with capsicum Recipe

Kadai bhindi with capsicum is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 20 to 25 - Bhindi / lady's finger / vendaikai
  • 2 - medium sized onion, chopped
  • 2 - tomatoes, big-sized, chopped
  • 1 - capsicum, big sized, cubed
  • 2 tsp - Ginger Garlic paste
  • 1/ 4 tsp - Turmeric powder
  • 3 tsp - Dhania powder/coriander powder
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Garam Masala powder (optional)
  • 2 to 4 - Green chillies
  • 10 to 12 - cashew nuts, ground to paste
  • 1/4 cup - coriander leaves, chopped
  • A sprig - curry leaves(optional)
  • 1 tsp - coriander seeds, crushed coarsely
  • As needed - salt
  • To temper:
  • As needed - whole Garam Masala (optional)
  • 2 tsp - cumin
  • 3 tbsp - oil
  • How to Make Kadai bhindi with capsicum:

    1. Clean the lady's fingers, pat dry and cut them into bite size pieces. Deep fry in oil, if desired, or fry them with a little oil in a kadai, so that the green colour of the vegetable remains but the stickiness is gone.
    2. Heat oil in a broad pan. Add the tempering ingredients, followed by the crushed coriander seeds.
    3. Immediately add the onions and fry, till just transparent.
    4. Add ginger garlic paste and fry till raw smell goes off.
    5. Add the chopped tomatoes with some salt, to soften it faster.
    6. Add turmeric, garam masala, red chilli and coriander powders.
    7. Mix well and fry till tomato is cooked.
    8. Add cashew nut paste and fry for a minute, till oil separates.
    9. Add capsicum and fry on a medium flame for a minute.
    10. Add the deep fried lady's fingers and salt.
    11. If you want a gravy, add more water or milk.
    12. If you want a semi dry sabzi, just sprinkle a little water.
    13. Cook for 2 minutes on medium flame and stir well.
    14. Cook covered again, for another 2 minutes.
    15. And finally, add more coriander leaves to garnish.
    16. Serve hot with rotis or with any pulav of your choice.
    17. Recipe courtesy: Rak's Kitchen


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