Good Afternoon| Are looking for ideas recipes bhindi kadai interesting? The way to make it is not difficult and not too easy. If wrong processes it, the result will not be satisfying and even not as tasty. Whereas bhindi kadai the delicious should had aroma and taste that be able to provoke our appetites.

many things that more or less affect the quality of taste dari bhindi kadai, first from the type of ingredients, then the selection of fresh ingredients, up to how to process and serve it. No need bother if will prepare bhindi kadai tasty wherever you are, because as long as you know the tricks and how to do this, this dish can be serve special.

This is semi-dry sabzi dish and it goes perfect with roti, paratha. Though you can pair it with dal-rice combo too. Kadhi is a yogurt based soup which is cooked with chickpea flour (besan) and then seasoned with lots of other ingredients to make it all spicy and delicious. It's made a bit differently in different regions of the country.

To begin with this particular recipe, we must prepare a few ingredients. You can cook bhindi kadai using 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Bhindi Kadai:

1. Take Bhindi
2. Prepare Onion
3. Take Tomatoes
4. Make ready Capcium
5. Take Turmeric
6. Make ready Coriander Powder
7. Take Red Chilli Powder
8. Prepare Cashewnut Ground to paste
9. Make ready Coriander (Garnish)
10. Take Jeera
11. Make ready Oil
12. Make ready as needed Garam Masala

Heat the oil in a kadai and add the cumin seeds. When they change colour, add the onions and saute till light golden. Heat the ghee in a deep pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds.

Instructions to make Bhindi Kadai:

1. Step 1 Wash,clean the ladies fingers and pat dry and cut them into bite size pieces.
2. Step 2 Deep fry them in oil,if desired, or fry them with little oil in a kadai, without changing the green of the vegetable,but the stickiness should not be there.
3. Step 3 Heat a broad pan with oil,add the tempering items.
4. Step 4 Immediately add the onions and fry till just transparent.
5. Step 5 Add ginger garlic paste and fry till raw smell goes off.
6. Step 6 Add the chopped tomatoes,with little salt to make it get soft faster.
7. Step 7 Add turmeric,garam masala ,red chili and coriander powders and mix well and fry till tomatoes gets mashed up.
8. Step 8 Add then add cashew nut paste and fry for a min till oil separates.
9. Step 9 Add the capsicum and fry in medium flame for a minute.
10. Step 10 Add the deep fried ladies fingers and salt if needed and sprinkle little water or as the way you want,if you want a gravy kind,add more water or milk and if you want semi dry,just sprinkle little water.
11. Step 11 Just cook for 2 minutes in medium flame and stir well and cook covered again for another 2 mins.
12. Step 12 And finally add more coriander leaves to garnish
13. Ready to serve and ENJOY!

Heat the ghee in a deep pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds. To begin with the recipe, all you need to do is wash the bhindi and cut them into pieces. Once onions turn translucent, add tomato puree and ginger-garlic paste. I have blogged two versions here one is prepared with curd and another one is vegan friendly.

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