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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
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.
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