Kadai Bhindi With Capsicum Recipe

Cooking Directions

• STEP 1.Heat oil in a kadai and add cumin seeds, fennel seeds, and dried red chilies.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, and tomato puree. Cook until the oil separates.
• STEP 4.Add chopped okra, capsicum, red chili powder, coriander powder, and salt. Cook until the vegetables are tender.
• STEP 5.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to wash and dry the okra thoroughly before chopping to avoid stickiness.
• You can add a pinch of garam masala for an extra flavor boost.
• If you prefer a spicier dish, increase the quantity of red chili powder.

Storage and Serving

• Kadai Bhindi with Capsicum can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish before serving and adjust the seasoning if needed.
• Serve the bhindi with capsicum as a side dish with roti, naan, or rice.