- Bhindi(okra)-3 cups(washed, Dry and cut into 1inch pieces )
- Green, Red, yellow capcicum-1 cup (cut into cubes)
- Onion- 2(cut into cubes)
- Tomato-2(cut into cube)
- Ginger garlic paste-2tsp
- Cumin seed-1tsp
- Coriander powder-2tsp
- Coriander seed (crushed)-1tsp
- Turmeric powder -1/2 tsp
- Red Chilli powder-1/2tsp
- Whole red Chilli-2
- Green Chilli-2 (chopped)
- Garam masala-1tsp (optional)
- Coriander leaves-for garnishing
- Salt- to taste
- Oil- for deep frying and for curry (3tsp)
Deep fry the okra till the stickiness goes off or it should retain nice green color so don’t over fry.
Drain it on a paper towel.
Deep fry the capsicum in same oil until done, keep aside.
Heat oil in a wide pan add cumin seed when they crackle add crushed coriander seed
Saute them for few seconds add whole red Chilli, green Chilli, and onion saute till they transparent.
Add ginger garlic paste fry till raw smell goes away, add tomatoes, fry them until little soft.
Now add turmeric powder, red Chilli powder, coriander powder, garam masala, salt mix itProperly,when the masalas are well blended, add fried bhindi and capsicum in it mix everything
again,cook for another 5 to 6 minutes. turn off the heat.garnish with coriander leaves.
serve hot with chapati or naan.
Linking this to:
Cooking 4 all season's "Side Dish Mela