Kadai Bhindi / Kadai Ladies Finger

Kadai Bhindi / Kadai Ladies’ Finger

Recipe Details

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Ingredients

• Okra / Bhindi / Ladies’ finger – 15
• Oil – 2 tsp, divided
• Coriander seeds – 2 tsp
• Cumin seeds – 1 tsp
• Onion – 1 cup, chopped
• Turmeric powder – 1/4 tsp
• Ginger-garlic paste – 1 tbsp
• Curry leaves – 1 sprig
• Green chilies – 4, slit or chopped
• Tomatoes – 2 medium, chopped
• Coriander powder – 2 tsp
• Cumin powder – 2 tsp
• Red chili powder – 1 tsp
• Capsicum / Bell pepper – 1 cup, chopped
• Garam masala powder – 1/4 tsp
• Salt – to taste
• Coriander leaves – 4 tbsp, chopped

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Preparation

1. Rinse the okra quickly if needed and dry it thoroughly before cutting. Moisture can make okra more sticky while cooking.
2. Trim the ends and cut the okra into small pieces.
3. Coarsely grind the coriander seeds and keep aside.
4. Chop the onion, tomatoes, bell pepper, and coriander leaves.
5. Slit or chop the green chilies.

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Cooking Instructions

1. Heat a little of the measured oil in a wide pan over medium heat.
2. Add the chopped okra and sauté until it is partly cooked and most of the stickiness has disappeared.
3. Remove the okra from the pan and keep aside.
4. Add the remaining oil to the same pan.
5. Add the cumin seeds and coarsely ground coriander seeds.
6. Fry briefly for a few seconds until aromatic.
7. Add the chopped onion and a little salt.
8. Sauté until the onion becomes soft and translucent.
9. Add the turmeric powder and ginger-garlic paste.
10. Cook until the raw aroma of the ginger-garlic paste disappears.
11. Add the curry leaves, green chilies, and chopped tomatoes.
12. Add the coriander powder, cumin powder, and red chili powder.
13. Cook for about 3 minutes, stirring frequently, until the tomatoes soften and the masala becomes well combined.
14. Add the chopped bell pepper and coriander leaves.
15. Mix well and cook briefly so the bell pepper begins to soften while still retaining some texture.
16. Add the partially cooked okra and gently mix it into the masala.
17. Cook over low to medium-low heat for about 5 minutes, or until the okra is tender and fully cooked.
18. Add the garam masala and mix gently.
19. Taste and adjust the salt if needed, then remove from the heat.

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Tips

Dry the Okra Well: Make sure the okra is dry before cutting and cooking. Excess surface moisture can increase its sticky texture.

Pre-Cook the Okra: Sautéing the okra separately before adding it to the tomato masala helps reduce stickiness and keeps the pieces from becoming mushy.

Coarsely Ground Coriander: Do not grind the coriander seeds into a very fine powder. A slightly coarse texture gives this kadai-style dish its distinctive aroma.

Bell Pepper: Avoid overcooking the capsicum. A little crispness works well with the soft okra and tomato masala.

Spice Level: With 4 green chilies and red chili powder, this can be fairly spicy. Adjust the chilies according to your preference.

Iron Kadai: A well-seasoned iron kadai can be used and may give the dish a traditional roasted flavor. Since the recipe contains tomato, avoid leaving the finished dish sitting in the iron pan for a long time.

Serving Suggestion

Serve Kadai Bhindi hot with chapati, roti, paratha, naan, or a simple dal-and-rice meal.

Recipe Source: Adapted from Vahrehvah.