Kadai Bhindi Masala,Kadai Bhendi Recipe
My husband Gj likes bhindi/vendakkai so much, and he buys it often. I make south and north indian dishes often. Of all the dishes I make using bhindi, I like Vendakkai Mor Kuzhambu and Okra Rice so much. Gj likes to eat Vendakkai Curry along with Curd Rice.
When it comes to gravies and curries, we always prefer Aloo Bhindi and this Kadai Bhindi Masala.
Kadai Bhindi Masala is quite easy to make, and hope your family loves it.
How to make kadai bhindi masala or kadai bhendi:
1. Wash ladies finger and pat dry them. Cut them into medium size pieces. Heat a tablespoon of oil in a pan, and saute the ladies finger until its stickiness goes off. The ladies finger should turn little soft and its color should not change. Keep the ladies finger aside. Heat oil in a pan, and add cinnamon, cardamom and cumin seeds.2. Once cumin seeds sizzle, add the chopped onions. When onions turn transparent, add salt and ginger garlic paste. Stir well, and cook until the raw smell of ginger garlic paste goes away.3. Add chopped tomatoes and cook until the tomatoes turn soft and mushy.4. Now, add turmeric powder, red chilli powder, coriander powder and garam masala powder. Stir well and cook until the raw smell of the powders go away. At the same time, the masala should blend well with the tomatoes. Add the ground cashew nut paste. Stir well and cook for a minute.5. When the oil starts separating, add the cubed capsicum/bell pepper. Stir well and cook for a minute.6. Now, add the ladies finger and sprinkle water. If you want Kadai Bhindi to be like gravy, then add more water. Cover the pan and cook for three minutes and then switch off. Finally add the chopped coriander leaves and give a quick stir.Now, Kadai Bhindi Masala is ready! Serve hot with Rotis and Pulao.