Ladies finger | Okra | vendakkai is a versatile vegetable, used in South Indian and North Indian cooking too. We make poriyal, thoran to pair with south Indian meal, also we add this in south Indian gravies too. Kadai bhindi is the one I learnt from Vah chef’s video many years back. I love his videos and they always gives us confidence to cook recipes with ease. This recipe is my family’s favorite and guests also loved it. In this recipe I have deep fried the bhindi as per the original recipe, but I have tried sauting it in the pan method too. Both turned out pretty well and kids loved it too. Usually in Kadai style masala, crushed coriander seeds is added. We don’t like it getting it into our mouth while biting, so I added coriander powder for this kadai bhindi. You can pair this with roti, naan, jeera rice and pulao too. Also check out kadai paneer, restaurant style kadai vegetable, restuarant style dum aloo, Dahi bhindi and bhindi badam masala
Wash and pat dry the ladies finger.Cut them into 1 inch pieces.Deep fry them or shallow fry and keep it aside.Let this retain the color.
In a pan add 2 tbsp of oil and the cumin seeds add finely chopped onion.Cook till it becomes translucent.
Now add the chopped tomatoes.Let this cook till mushy.
Now add the red chili powder, salt, coriander powder and garam masala.Cook till the raw smell of the masala powder goes off.This will take 2-3 minutes.
Now add the cubed capsicum to this.Add ¼ cup water and mix well. Usually kadai bhindi will be semi dry, so we are not adding more water and make it as a gravy.If you want to you can add ¼ cup more water.
Now add in the fried ladies finger to this.Mix well and cook for 2 minutes.
Add the kasoori methi and finely chopped coriander leaves.Mix well. Switch off the flame
Kadai bhindi is ready.Serve with Naan, roti or jeera rice.
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