Friday, March 18, 2011

Kadai Bhendi / Lady finger

  • 20 -25 Bhendi / Ladyfingers
  • 1/2 cup Capsicum chopped
  • 1 cup Onions finely chopped
  • 1 cup Tomatoes chopped
  • 2 tsp Ginger garlic paste
  • 1/4 tsp Turmeric powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp Chili powder
  • 1/4 tsp Garman masala powder
  • 10 Cashew nuts
  • 1/4 cup Coriander leaves chopped
  • 1 sprig Curry leaves
  • 1 cup Water
  • 3 tsp Oil
  • 1 tsp Cumin seeds
  • Salt to taste

  1. Wash and clean the bhendi and pat dry, cut them into bite size pieces.
  2. Now heat oil for deep frying the bhendis, fry until stickiness is gone and the color is retained.
  3. Remove and place on a paper towel and keep aside.
  4. Now grind the cashew nuts to a smooth paste by adding little water and keep aside.
  5. Now heat a KADAI or wok, add oil, when hot add cumin seeds.
  6. When the seeds splutter add onions and curry leaves.
  7. Fry until onions are transparent, add ginger garlic paste and fry until the raw smell is out.
  8. Add tomatoes and fry until oil leaves the sides.
  9. Add chili powder, coriander powder, turmeric powder and garam masala, Fry them all well.
  10. Add the grounded cashew paste and fry until oil leaves the sides.
  11. Now add capsicum and saute for a minute.
  12. Add water and salt, when the water boils add the fried bhendi and cook for 5 minutes.
  13. Add coriander leaves and mix well.
  14. Transfer to a serving bowl.
  15. Serve with chapati or naan.
  1. If you want the gravy dry do not add water, just fry with the other ingredients.

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