Kadai bhindi with capsicum

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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