kadai bhindi | kadai vendakkai
Ingredients
- 25 number bhindi/ vendakkai/ ladys finger 350 gram
- ½ cup capsicum cubes
- 6 tbsp oil
- 1 onion (chopped)
- 1 tomato (chopped)
- 2 garlic
- 1 inch ginger
- 10 number cashews
- 1 tsp poppy seeds
- coriander leaves for garnishing
For tempering:
- 1 inch cinnamon
- 1 bay leaf
- 1 tsp cumin
- 2 cloves
- 2 cardamom
spice powders:
- 3 tsp coriander powder
- 2 tsp Kashmiri red chilly powder
- ½ tsp cumin powder
- ½ tsp garam masala powder
- ¼ tsp amchur powder
- ¼ tsp turmeric powder
- salt to taste
Instructions
For frying bhindi and capsicum:
- Heat 3 tbsp oil in a pan, add chopped bhindi/ lady's finger
- saute it in low to medium flame for 10 minutes
- Then take off the lady's finger (fried)
- Add ½ tbsp of oil in the same pan, then add ½ cup chopped capsicum
- saute it for 3 minutes and then collect it from the kadai, keep aside
For roasting and grinding:
- In the same pan, add ½ tbsp of oil, heat it,
- add chopped onion, 1-inch ginge,r 2 garlic. saute well
- now add chopped tomato, saute well
- After turning off the flame, add 1 tsp of poppy seed and 10 cashews
- let this mixture to cool
- transfer into a blender jar, blend it into a smooth paste with little water
For making Kadai bhindi:
- Heat 2 tbsp of oil in a pan, add 1-inch cinnamon, 2 cloves, 2 cardamom, 1 tsp cumin
- now add the ground paste, mix well in medium flame till it becomes half of the quantity (5 minutes)
- Now add the spice powders. (3 tsp coriander powder, 2 tsp of Kashmiri red chili powder, ½ tsp of cumin powder, ½ tsp of garam masala powder, ¼ tsp of amchur powder, ¼ tsp of turmeric powder)mix well for 1 minute in medium flame
- then add fried bhindi and capsicum, mix well
- cook for 2 minutes in low flame
- turn off the flame, garnish with coriander leaves