Kadai Bhindi with Tomatoes

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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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.

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