Raks Kitchen

X

Subscribe
to my

Follow me on Instagram

Follow me on Twitter

Follow me on Facebook

Home » ACCOMPANIMENTS » Kadai bhendi | Kadai bhindi recipe

Kadai bhendi | Kadai bhindi recipe

by 92 Comments

Kadai bhindi

Kadai Bhedi is a perfect side dish for phulkas or other Indian flat breads, with step by step pictures. I learnt this recipe from Vah chef’s video and tried this for first time, the outcome was very nice. I made one or two changes to suit my taste . The main draw back is,too much usage of oil!! Though I tried to use less than I saw in the video,deep frying the Bhendi is too much for me. One can just fry with less oil in kadai itself,but deep frying really made its stickiness  Zero. Its your choice! Goes well with roties and variety rice too!

DSC_1052

Kadai Bhendi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch – Sides
Prep Time: 15 mins    |  Cook time: 25 mins    |  Serves: 3

Ingredients

Bhendi/ladies finger/vendaikai – 25

Onion – 2 medium,chopped

Tomato – 2 ,chopped

Capsicum – 1 ,cubed

Ginger garlic paste – 2 tsp

Turmeric – 1/ 4 tsp

Dhaniya powder/ coriander seeds powder – 2 tsp

Red chili powder – 1 tsp

Garam masala powder (optional) – 1/2 tsp

Green chilies – 2

Cashewnut – 10, grind to paste

Chopped coriander leaves – 1/4 cup

Curry leaves(optional) – A sprig

Salt – as needed

To Temper

cinnamon – 1 
clove – 1 
cardamom – 1

Cumin – 1 tsp

Oil – 3 tbsp

Coriander seeds (crushed coarsely) – 1 tsp

  Method

  1. Wash,clean the ladies fingers and pat dry and cut them into bite size pieces. Deep fry them in oil,if desired, or fry them with little oil in a kadai, without changing the green of the vegetable,but the stickiness should not be there.

    2. 1-kadai-bhindi

  2. Heat a broad pan with oil,add the tempering items,followed by the crushed coriander seeds. Immediately add the onions, green chilli and fry till just transparent. Add ginger garlic paste and fry till raw smell goes off.

    3. 2-temper

  3. Add the chopped tomatoes,with little salt to make it get soft faster.Add turmeric,garam masala ,red chili and coriander powders and mix well and fry till tomatoes gets mashed up.

    4. 3-fry-tomato

  4. Add then add cashew nut paste and fry for a min till oil separates.

    5. 4-cashew

  5. Add the capsicum and fry in medium flame for a minute. Add the deep fried ladies fingers and salt if needed and sprinkle little water or as the way you want,if you want a gravy kind,add more water or milk and if you want semi dry,just sprinkle little water.

    6. 5-add-capsicum

  6. Just cook for 2 minutes in medium flame and stir well and cook covered again for another 2 mins. Garnish with coriander leaves lastly.

    7. 6-bhindi

Notes

  • You can omit cashew paste if you want it simple and dry.
  • If you need more of gravy kind then add little water and boil for few mins.
  • Add Kasoori methi if you like.
  • I updated the step by step pictures later and skipped green chillies and coriander leaves, so will not be seen in steps.

And finally add more coriander leaves to garnish (I dint had sadly,so I dint add,dont search in the pics)!!.Serve hot to taste the best,with roties or with pulav of your choice!!
With peas pulav

Reader Interactions

Comments

  68. sss

    Hey Raks..I have been a great admirer and follower of u r blog..Tried ur bhendi masala ..Would like to add a little note on frying the bhendi..Instead of deep frying or using a more oil to fry bhendi we can microwave for 4 mins then saute it in tawa..it reduces the oil usage ..

    Reply

  84. Sukhada Gprasad

    Hi raks,

    I tried your bhendi masala yesterday and my family loved it. Just when I was cooking, my friend came and I gave little sample to her too and next day she called me to ask for the recipe as her family too loved it. Very simple recipe yet great taste. How do you take pics this amazing?

    Su.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *