Kadai Okra

Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 kg - lady's fingers
  • 4 - onions, finely chopped
  • 4 - tomatoes,finely chopped
  • 1 - capsicum, big sized, cubed
  • 6 to 8 - green chillies
  • 18 to 20 - cashew nut, grind to paste
  • 1/2 cup - chopped coriander leaves
  • A sprig - Curry leaves
  • 4 tsp - ginger garlic paste
  • 1/2 tsp - turmeric powder
  • 6 tsp - coriander powder
  • 2 tsp - red chilli powder
  • 1 tsp - garam masala powder (optional)
  • 2 tsp - coriander seeds, crushed coarsely
  • Salt as needed
  • To temper:
  • Whole garam masala (optional) as needed
  • 4 tsp - cumin
  • 6 tbsp - oil

How to Make Kadai Okra

  • Wash, clean the lady's fingers and pat dry.
  • Cut them into bite size pieces.
  • Deep fry in oil, for added taste, or fry them with a little oil in a kadai.
  • Heat a pan with oil, add the tempering items, followed by the crushed coriander seeds.
  • Add the onions and fry till they turn pink.
  • Add ginger garlic paste and fry till raw smell goes off.
  • Add the chopped tomatoes with some salt.
  • 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 min till oil separates.
  • Add the capsicum and fry on a medium flame for a minute.
  • Add the deep fried lady's fingers and salt.
  • If you want a thick 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.
  • Cover and cook again for another 2 mins.
  • And finally add more coriander leaves to garnish.
  • Serve hot with rotis or with any pulav of your choice.