How to Make Restaurant Style Tasty Bhindi Kadhai at Home

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How to Make Restaurant Style Tasty Bhindi Kadhai at Home

How to Make Restaurant Style Tasty Bhindi Kadhai at Home I learnt this recipe from Vah chef’s video and tried this for the first time, the outcome was very nice. I made one or two changes to suit my taste. The main draw back is, too much usage of oil!! Though I tried to use less than I saw in the video, deep frying the Bhendi is too much for me. One can just fry with less oil in kadai itself, but deep frying really made its stickiness  Zero. It’s your choice! Goes well with roties and variety rice too!

Ingredients

 

  • 2 – bhindi/ladies finger
  • 1 – onion, medium sized, finely chopped
  • Tomato puree – from 1 Tomato
  • 1 – tomato, big sized, finely chopped
  • 1 – capsicum, big sized, cubed
  • 2 tsp – Ginger Garlic paste
  • 2 pinches – Turmeric powder
  • 2 tsp – coriander powder
  • 1 tsp – Red Chilli powder
  • 1 – green chillies, finely chopped
  • 5 – cashew nuts, ground to a fine paste with a little water
  • salt
  • To temper:
  • 2 tsp – Jeera
  • 1 tsp – oil

HOW TO MAKE KADAI BHINDI

  1. Cut bhindis into medium sized pieces. Saute them well in oil till the stickiness goes away and it is slightly soft.
  2. Temper jeera in a wide pan with oil.
  3. Immediately add the onions and fry till it is transparent.
  4. Add ginger garlic paste and fry till the raw smell goes.
  5. Add the tomatoes, tomato puree, with a little salt and mix well till it becomes soft and mushy.
  6. Fry till the raw smell completely disappears.
  7. Now add turmeric, red chilli, coriander powders and mix well.
  8. After the masalas are well blended with tomatoes, add cashew nut paste and fry for a min till oil separates.
  9. Add the capsicum and fry in medium flame for a minute.
  10. Now add the sauteed bhindi and adjust spice levels and salt at this stage.
  11. Sprinkle water on bhindis to help it cook well.
  12. Keep the dish covered for 2 mins and switch off the stove.
  13. Serve hot with rotis/pulao.

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