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Kadai Bhindi (Indian style Okra with Bell Peppers)

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3 made it  |  0 reviews   |  1 photos
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"This is an authentic Indian-style okra with bell peppers and tomatoes. It is best served with roti (indian bread) or rice. You can adjust the spices according to your taste."
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Ingredients

35 m servings 186
Original recipe yields 4 servings

Directions

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  1. Heat about 1 inch of oil in a skillet over medium heat. Fry okra in the hot oil to reduce the stickiness of the okra yet maintaining the green color, 2 to 3 minutes. Transfer fried okra to a paper towel-lined plate.
  2. Heat 2 tablespoons oil in a separate skillet; cook and stir onion and salt until onion is transparent, 5 to 10 minutes. Add green chile pepper, ginger paste, garlic paste, and turmeric and cook until onion is evenly coated, about 1 minute.
  3. Stir tomatoes into seasoned onion mixture and cook for 2 minutes. Add ground coriander, ground cumin, and cayenne powder; cook and stir until tomatoes are cooked but not completely mashed, about 4 minutes.
  4. Mix bell peppers and cilantro into onion-tomato mixture; cook and stir for 2 minutes. Add okra and cook over very low heat for 4 minutes. Sprinkle garam masala over okra.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts


Per Serving: 186 calories; 13.3 15.9 3.4 0 622 Full nutrition

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