Kadai Stuffed Bindhi (Okra)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 250 g fresh, tender okra or ladyfingers
  • 1 small capsicum, chopped
  • 1 tbsp - tomato, chopped
  • 1 stalk curry leaves
  • 1 tsp - fresh scraped coconut
  • 1 tsp - coriander leaves, finely chopped
  • 1 tsp - red chilli powder
  • 1.5 tsp - dhania (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 Stuffed Bindhi (Okra)

  • Wash, wipe, top and tail, and slit okra lengthwise.
  • Mix all dry masalas together with a few drops of oil.
  • Stuff all the prepared okra with this masala mix.
  • Cut to 1 inch lengths.
  • Keep aside.
  • Just 10 mins before serving:
  • Heat oil in kadai, add seeds, curry leaves, asafoetida.
  • Allow to splutter, add okra lengths.
  • Stir, sprinkle a little water.
  • Cover and cook on medium low flame.
  • Stir often in between, sprinkle some more water if required.
  • Cook till tender and the stickiness is gone.
  • Add tomatoes, cook for a further 2 mins.
  • Garnish with coconut and coriander, and serve hot.
  • To be served with phulkas, puris, etc.

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