Ingredients

• 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/