Ingredients

• 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

• 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.
• Heat oil in a broad pan. Add the tempering ingredients, followed by the crushed coriander seeds.
• Immediately add the onions and fry, till just transparent.
• Add ginger garlic paste and fry till raw smell goes off.
• Add the chopped tomatoes with some salt, to soften it faster.
• Add turmeric, garam masala, red chilli and coriander powders.
• Mix well and fry till tomato is cooked.
• Add cashew nut paste and fry for a minute, till oil separates.
• Add capsicum and fry on a medium flame for a minute.
• Add the deep fried lady's fingers and salt.
• If you want a gravy, add more water or milk.
• If you want a semi dry sabzi, just sprinkle a little water.
• Cook for 2 minutes on medium flame and stir well.
• Cook covered again, for another 2 minutes.
• And finally, add more coriander leaves to garnish.
• Serve hot with rotis or with any pulav of your choice.
• Recipe courtesy: Rak's Kitchen