Kadai Bhindi (Fried Okra in Indian gravy)
Before our marriage I never got a chance to make kadai bhindi at home though i love this recipe my brother has an aversion to Okra / lady's finger. But My husband loves Okra / lady's finger in any forms.
After my marriage got fixed I made this recipe for my father in law when my mother in law was out of town for a day :)
Lady's finger is one of the veggies which will truly enhance the flavor of the recipe irrespective of cuisine.
If you are new to cooking this is one of the recipes you can make in no time and get lots of love from family. It looks special but its just one step ahead of bachelor cooking !! :)
Preparation time: 10 mins
Cooking time : 20 - 25 mins
- Oil - 4 tbsp
- Cumin seeds - 1 tsp
- Freshly grounded coriander seeds - 1tsp
- ginger garlic paste - 1tbsp
- onion - 1 cup (finely chopped)
- tomatoes - 2 (finely chopped)
- Lady's finger - 2 cups chopped into bite size pieces
- Capsicum -1 chopped into bite size pieces
- Paprika / redchilli - 1 tsp (to taste, paprika usually is less spicy than red chilli)
- coriander powder - 1 tsp
- cumin powder - 1 tsp
- Garam masala powder - 1 tsp
SHALLOW FRYING OKRA/ LADY'S FINGER :
Cut lady's finger into bite size pieces, wash them and dry them completely.
Heat the oil in the kadai and shallow fry the ladies finger in a medium heat until they turn crispy and at the same time stays green. Once its shallow fried remove the Bhindi alone from the oil and drain any excess oil and put them in a paper towel.
TO MAKE THE GRAVY:
In the same oil, add cumin seeds and freshly grounded coriander seeds. Saute them for a minute or wait for them to splutter. Then add in the ginger garlic paste and again saute until the raw smells are gone.
To that add finely chopped onion and saute until the onions turn pink, then goes in the chopped tomatoes, to that add salt, garam masala powder, paprika / red chilli powder, coriander powder, cumin powder and mix well. Cover it with a lid for couple of minutes until the tomatoes are softened and reduced to pulp.
MAKING KADAI BHINDI:
Once the gravy is 70 % cooked add in the chopped capsicum and fried okra and mix well and again cover it with the lid and let it cook in a medium flame for about 10 mins until the capsicum and okra absorbs all the flavors.
- when the tomatoes are cooked if you feel the gravy is too thick then you can add couple of table spoons of water.
- I used paprika powder because it gives the gravy the nice red color and its much less spicy when compared to red chilli powder.
- Keep stirring the gravy once in a while when the Okra is getting cooked.
Enjoy and Happy Cooking !! :)