Tuesday, June 25, 2013

Kadai Bhendi - North Indian side dish

Ingredients (serves for 2)

Ladys' finger - 10 -12 nos
capsicum - 1/2
onion - 1
tomato - 1
cumin seeds - 1 tsp
oil - 3 tsp
green chilli - 2
turmeric powder - 1/4 tsp
chilli powder - 1/2 tsp
coriander powder - 1 tsp
ginger garlic paste - 1 tsp
garam masala - 1/2 tsp
salt - as needed
coriander leaves
cashew - 5 - 6 nos
milk (optional) - 1/4 cup (1 cup size = 150 ml)


  • wash the ladies finger, pat dry and cut them into pieces. Fry it in 1 tsp of oil till the stickiness is gone, without changing the green color and keep it aside
  • cut onion, tomato and capsicum into small pieces and slit the green chillies lengthwise.
  • Heat a vessel with 2 tsp of oil and add cumin seeds, onion and green chillies.
  • Fry till the onion gets transparent and add the ginger garlic paste. saute it till the raw smell goes off.
  • Add the chopped tomatoes and salt. Cook it until it gets mashed up.
  • Add the capsicum and toss it for a minute. 
  • Now add turmeric, chilli, coriander powders and garam masala and cook it for 4-5 mins.
  • Grind the cahews to a thin paste with 1/4th cup of water and add it to the mixture.
  • If you want it in the semi-gravy consistency, then add 1/4 th cup of milk /water.
  • Leave it for 2 mins and add the fried ladies finger. 
  • saute it for 2 mins and garnish with coriander leaves. 
  • This goes excellent with chappathi, pulao and white rice.

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