Friday, 7 August 2015

Kadai Bhindi !

Kadai Bhindi is a delicious side dish recipe for rotis as well as Pulaos. Some people hate Okra just coz of sliminess when cooking. But trust me this recipe will change your view overall. 
Like Other  Kadai recipes you can use the freshly ground Kadai Masala and make this. But this time I made this replacing the Kadai Masala with other spice powders. Yet it tasted so delicious. 
Original recipe calls for deep frying the Okras in Oil, but I cant even imagine doing that. So I just shallow fried them in pan and then added to the Onion tomato masala.
Other Kadai recipes in the blog is Kadai Mushrooms.

  • 250 gms fresh Okra / Ladies Finger
  • 3 - 4 tbsp Oil
  • 1 tsp Jeera
  • a pinch of Hing
  • 1 Big Onion
  • 1 tbsp Ginger Garlic Paste
  • 2 Tomatoes
  • 1/2 Capsicum (Optional) (I didn't use)
  • salt as needed
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 11/2 tsp Coriander Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi
  • Juice of half lime
  • Coriander to Garnish
NOTE : If you are using freshly ground Kadai Masala then skip Coriander powder, roasted cumin powder and Garam Masala in the above ingredient list. 
To know how to make the Kadai Masala Powder refer HERE


  • Cut the bhindi into one n half to two inch long pieces.
  • Heat oil in a pan and add the pieces and fry them.
  • Sprinkle some salt and fry them till they turn slighlty brown here n there but not completely. 
  • Remove from the pan and keep it aside.

  •  In the same pan (there would be oil left after frying the bhindi), add jeera and hing.
  • Add sliced onions followed by Ginger Garlic Paste.
  • Saute them well till the raw smell of GG paste goes and onion turns slightly brown.

  •  Add the chopped tomatoes and fry till tomatoes become soft.
  • Add all the spice powders and salt and cook till masala leaves oil.

  • Now add the fried Bhindi and mix well.
  • Sprinkle some water, close the pan and cook for 4 - 5 minutes in medium flame.
  • The bhindi should be cooked soft and the whole masala would have left oil on sides.
  • Add crushed Kasuri Methi and give a mix and turn off stove.
  • Squeeze some lime juice and garnish with coriander leaves


  • If you wish to, you can deep fry the okras in Oil, but do not turn them crisp. Take them out soon and see that the green color is maintained.
  • If adding Kadai Masala then add them after tomatoes become soft, along with red chilli powder and turmeric.
  • Mostly for some reason, Capsicum is also added in all Kadai recipes.. but I didnt add them today. You can add if you wish.
  • I used total 4 tbsp oil to fry the okras and for the onion  masala. you can reduce if you want to.
  • Serve with Rotis, Naans or even Pulaos. 

With Love,

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