Kadai Bhindi

Ingredients

• 1 tablespoon Coriander seeds (sabut dhaniya)
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 4 Kashmiri dried red chilies (seeds and stems removed)
• 8-10 Black peppercorns
• 1 tablespoon + 2 teaspoons + 1 tablespoon Oil
• 2 cup Okra (Bhindi) (chopped)
• 1/2 cup Capsicum (Green bell pepper) (cubed, I have used red capsicum)
• 1/2 cup Red onion (finely chopped)
• 1 teaspoon Ginger paste or freshly grated or crushed
• 2 teaspoons Garlic paste or freshly grated
• 1 Green chili (slit)
• 2 medium or 1 cup Tomato (pureed)
• Salt (to taste)
• 1/2 cup Water
• 1 teaspoon Kasoori methi (Dried fenugreek leaves)
• 1 tablespoon Cilantro or coriander leaves (finely chopped)

Instructions

1. 1

   Dry the kadai masala ingredients in a pan on medium heat. Do stir constantly for even roasting.

2. 2

   They get slight color and you will notice the nice aroma of the spices. That time turn off the stove and remove it to a plate.

3. 3

   Let them cool completely and then grind into fine powder.

4. 4

   Cook the bhindi first with 1 tablespoon of oil along with little salt. Once cooked and soft, remove it to a plate.

5. 5

   In the same pan, cook capsicum with 2 teaspoons of oil and little salt. Once cooked and soft, remove it the same plate with bhindi.

6. 6

   Now heat remaining 1 tablespoon of oil and add onions and salt. Cook till onions get soft and light pink in color.

7. 7

   Then add ginger paste, garlic paste and green chili. Saute for a minute.

8. 8

   Then add pureed tomato and cook till all the water is gone and it becomes thick paste.

9. 9

   Then mix in freshly ground masala and cook for a minute.

10. 10

    Now add water to make thick gravy and simmer for 2-3 minutes.

11. 11

    Crush kasoori methi and add into the gravy. Mix well.

12. 12

    Then add cooked okra and capsicum, mix well and let the mixture get heated through.

13. 13

    Now turn off the stove and sprinkle coriander leaves.

14. 14

    It is ready to serve.