Mar 16, 2013

Kadai Bhendi

I have always wondered if I could do a gravy using Bindi as I’m only used to making poriyal or dry curries. 

I have also flopped many times when I have tried gravier versions of Bhindi.. But today finally found out the secret and went ahead. Original recipe is Hyderabadi Okra from Jeyashri’s kitchen but I made some changes to that. Please visit the original one here. Now the recipe,


Bhindi – 200gms
Capsicum or Green Bell Pepper -1
Onion – 1 Big
Tomato – 2
Cashewnut – a fistful
Grated coconut – 2 tsp
Red chilli powder – 2 tsp
Garam masala – 1tsp (Optional)
Oil – 4tsp
Mustard seeds – 1tsp
Cumin seeds – 2tsp
Cilantro for garnishing

Method :

    1.   Grind the cashew nuts and grated coconut to a smooth paste.

     2.   Sauté the Bhindi in 2 tsp of oil until it gets cooked and loses its sticky nature.

    3.   Take another pan and add Oil. Add Mustard seeds and let them splutter. Now add cumin seeds. Once they change color, add the chopped Onions. As soon as the onions change to brown color, add tomatoes. Cook them till the onion tomato mixture is mushy.

     4.   Now add the cubed green bell pepper. Fry it for a few minutes but let the capsicum stay crunchy.Now add the cashew nut paste along with some water. Fry this for a couple of minutes.

    5.   Now add the fried Okra to this gravy.If you want more gravy, add some water or milk at this stage.  Now add salt ,red chilli powder and garam masala powder. Fry until the raw smell is lost.

    6.   Garnish with cilantro and Serve with rotis or chapattis.

My Notes :

     1.   It might take a bit longer for the okra to get cooked and lose its sticky nature. If you still feel the stickiness of the okra try adding yogurt at Step -5
     2.   Adding capsicum is Optional. Adding it gives a crunchy flavor and goes well with rotis.