Kadai bhindi

Its my favourite side dish for phulkas. I am very fond of bhindi /okra/ladies finger. I love to try something unique every time I cook bhindi. Today tried making restaurant style kadai bhindi. It requires bit preparation especially masalas.

Ingredients

Ladies finger/bhindi - 15 trim edges and cut into 1 inch long pieces
Aloo/potatoes - 2 large, peeled and cubed
Onion 1 large cut into big pieces
Tomatoes 2 cut into quarters
Oil for frying

Methi leaves/coriander leaves a few chopped. 

Dry masala
Peppercorns 1/2 tsp
Fennel seeds 1/2 tsp
Jeera 1 tsp
Coriander 1 tsp
Kashmiri chillies 2 broken into halves
Bay leaf 1 small

Turmeric 1/4 tsp
Salt as required

Tips

Pat dry washed bhindi before chopping.

Keep oil in medium flame for frying aloo and bhindi. Fry small batches.

In a small pan dry roast peppercorns, fennel, jeera, coriander, bay leaf, Kashmiri chillies until it releases its aroma. When I was frying  the peppercorns and jeera started crackling. 

Cool down and coarsely grind in mixer. Keep aside.

Method

Pour oil in kadai, let it heat up, in medium flame fry aloo, it should be fried till golden brown, and then add bhindi in small batches, fry till mild brownish. 

I add little salt in oil for extra crunchiness in vegetables. 

Use a perforated ladle to remove fried vegetables, spread into kitchen paper napkin, let it absorb excess oil.

In another kadai pour little oil add onion, cook till its translucent. Now add aloo, bhindi and mix well, add turmeric and adjust salt. Add tomatoes and sprinkle freshly ground masalas. Toss gently and garnish with fresh methi leaves. Serve with phulkas. Its divine!!

PS : I have made a little more quantity of masalas and stored in tiny air tight containers for future use.