Ingredients

• 250 gm - fresh, tender, okra or lady's' finger
• 1 tsp - powdered groundnut
• 1 - capsicum chopped
• 1 tbsp - tomato chopped
• 1 - onion, chopped finely
• 1 tsp - coriander leaves finely chopped
• 1 tsp - red chilli powder
• 1.5 tsp. - coriander seeds powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - amchoor powder
• 1/4 tsp - cumin seeds
• 2 pinches - asafoetida
• Salt to taste
• 2 tbsp - oil.

How to Make Kadai Bhindi with Tomatoes

• Wash, wipe, snip head and tail, slit okra lengthwise.
• Repeat for all.
• Mix all dry masalas together with a few drops of oil.
• Stuff all prepared okra with this masala mix.
• Cut to 1 inch lengths.
• Keep aside.
• Just 10 minutes before serving:
• Heat oil in kadai, add seeds, curry leaves, asafoetida.
• Allow it to splutter.
• Add onion, saute till transparent.
• Add okra lengths and capsicum.
• Stir, sprinkle very little water with hand.
• Cover and cook on medium-slow flame.
• Stir often in between, sprinkle some more water if required.
• Cook till tender and the stickiness is gone.
• Add tomatoes, cook further 2 mins.
• Garnish coriander, serve hot.
• To be served with phulkas, puris, etc.