Kadai Bhindi (Indian style Okra with Bell Peppers) recipe

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Ingredients

1 cup oil for frying, or as needed
2 cups okra, cut into bite-size pieces
2 tablespoons vegetable oil
1 cup diced onion
1 teaspoon salt, or to taste
1 green chile pepper, chopped
½ teaspoon ginger paste
½ teaspoon garlic paste
1 pinch ground turmeric
1 cup diced fresh tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon cayenne powder
2 cups chopped bell peppers (yellow, green, red)
1 cup chopped fresh cilantro (coriander)
½ teaspoon garam masala

Nutrition Info

185.6 calories
carbohydrate: 15.9 g
cholesterol: : -
fat: 13.3 g
fiber: 5.5 g
protein: 3.4 g
saturatedFat: 1.7 g
servingSize: -
sodium: 621.9 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat about 1 inch of oil in a skillet over medium heat. Fry okra in the hot oil to reduce the stickiness of the okra yet maintaining the green color, 2 to 3 minutes. Transfer fried okra to a paper towel-lined plate.

  2. Heat 2 tablespoons oil in a separate skillet, cook and stir onion and salt until onion is transparent, 5 to 10 minutes. Add green chile pepper, ginger paste, garlic paste, and turmeric and cook until onion is evenly coated, about 1 minute.

  3. Stir tomatoes into seasoned onion mixture and cook for 2 minutes. Add ground coriander, ground cumin, and cayenne powder, cook and stir until tomatoes are cooked but not completely mashed, about 4 minutes.

  4. Mix bell peppers and cilantro into onion-tomato mixture, cook and stir for 2 minutes. Add okra and cook over very low heat for 4 minutes. Sprinkle garam masala over okra.

Recipe Yield

4 servings

Recipe Note

This is an authentic Indian-style okra with bell peppers and tomatoes. It is best served with roti (indian bread) or rice. You can adjust the spices according to your taste.

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