Kadhai word always use to have with curry who belongs to other tossed vegetables. Like the same way, kadhai bhindi belongs to fried okra consisting with cello fry onion, green paper and lots of spices. Must try this recipe.
- Oil – 1+ 1 TBS
- Asafetida – 1 pinch
- Red chili powder – ½ to 1 TSP
- Turmeric powder – ½ to ¼ TSP
- Garam masala – ½ to ¼ TSP
- Coriander powder – 1 TSP
- Dry peanut chutney – 1 TBS (Optional)
- Sambhar masala – ½ to 1 TSP (optional but highly recommended)
- Salt – As per taste
- Ginger (1 inch) & garlic (1 big clove) paste – 1 TBS
- Onion – half of big size (cut it in long slice)
- Green paper – half of big size (cut it in long slice)
- Tomato – 1 large size
- Okra (lady finger) – ½ LB (Cut in in two part with 2inches and fry it in oil until start to become crispy)
- Chickpea flour – 1 & ½ TBS (roast this flour in pan on medium to low flame for 2minute or until aroma of roasting starts to come out)
- Add oil to pan on medium flam and cook tomato into it until it’s become soft and start to leave oil.
- Take those cook tomatoes in bowl and in same pan again add oil.
- Add asafetida after oil get heated and then add crushed ginger garlic.
- Sort it for 30 seconds, and then add onion and green paper to it.
- Cook them for 1minute and then add all the dry spices to it and mix it well.
- Later add cooked tomatoes, salt, peanut chutney and roasted chickpea flour to it and mix it well and after mixing it add fried okra to it and again mix all spices with okra.
- Cover the pot and let okra to be cook for next 5minutes and then off the stove.
- Serve it hot with chapatti.