Friday, May 20, 2011

Kadai Bhindhi

3 tbspns sunflower oil
1 medium onion, sliced
1 medium green pepper, seeds removed and sliced
300g okra, washed well-dried, tops removed and cut in half length ways
2 ripe tomatoes, chopped
1 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp garam masala powder
1 tbspn lemon juice
Chopped coriander leaves to garnish

Heat the oil in a kadai or heavy saucepan and fry the onion until soft.
Add the green pepper and continue to fry for a couple of minutes, then tip in the okra and stir well. Add the tomatoes, spice powders, salt and lemon juice and mix well.
Allow to cook on low heat, stirring frequently to keep the mixture from sticking, until the okra is tender. It will change from being slimy to quite firm.
Serve hot, sprinkled with the chopped coriander leaves.

Tip of the day:  Add some boiled rice while grinding for Dosa, this will give soft Dosas!

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