Kadai Bhindi

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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

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  • 12 - bhindi/ladies finger
  • 1 - onion, medium sized, finely chopped
  • tomato puree - from 1 tomato
  • 1 - tomato, big sized, finely chopped
  • 1 - capsicum, big sized, cubed
  • 2 tsp - ginger garlic paste
  • 2 pinches - turmeric powder
  • 2 tsp - coriander powder
  • 1 tsp - red chilli powder
  • 1 - green chillies, finely chopped
  • 5 - cashew nuts, ground to a fine paste with a little water
  • salt
  • To temper:
  • 2 tsp - jeera
  • 1 tsp - oil

How to Make Kadai Bhindi

  • Cut bhindis into medium sized pieces. Saute them well in oil till the stickiness goes away and it is slightly soft.
  • Temper jeera in a wide pan with oil.
  • Immediately add the onions and fry till it is transparent.
  • Add ginger garlic paste and fry till the raw smell goes.
  • Add the tomatoes, tomato puree, with a little salt and mix well till it becomes soft and mushy.
  • Fry till the raw smell completely disappears.
  • Now add turmeric, red chilli, coriander powders and mix well.
  • After the masalas are well blended with tomatoes, add cashew nut paste and fry for a min till oil separates.
  • Add the capsicum and fry in medium flame for a minute.
  • Now add the sauteed bhindi and adjust spice levels and salt at this stage.
  • Sprinkle water on bhindis to help it cook well.
  • Keep the dish covered for 2 mins and switch off the stove.
  • Serve hot with rotis/pulao.
  • Recipe and Image courtesy: Sharmis Passions
  • http://www.sharmispassions.com/