1 green chili (optional) slit
2 medium tomatoes (pureed)
1 tsp kasoori methi
1 tbsp coriander leaves finely chopped
salt to taste
2 tsp garlic paste
1 tbsp oil
1 tsp ginger paste
½ cup water
½ cup red onion finely chopped
for kadai masala: 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 2 dried red chilli (optional) seeds and stems removed, 8-10 black peppercorns
2 cups bhindi chopped
½ cup green capsicum/red bell pepper
Dry roast the kadai masala ingredients in a pan on medium heat while stirring until aromatic.
Turn off the flame & shift the ingredients into a plate.
Cool completely and then grind into fine powder.
In the kadai, heat 1 Tbsp oil. Add the bhindi & capsicum/ bell pepper first with a little salt. Once cooked and soft, remove it to a plate.
Now heat the remaining oil and add onions and salt. Cook till onions get soft and light pink in color.
Then add ginger paste, garlic paste, and green chilies. Sauté for a minute.
Add the pureed tomato and cook until the water dries up and becomes a thick paste.
Then mix in the freshly ground masala and cook for a minute.
Add water to thick gravy and simmer for 2-3 minutes.
Crush kasoori methi and add it to the gravy. Mix well.
Then add the cooked bhindi and capsicum/ bell peppers, and mix well. Cook for 2 minutes.
Now turn off the stove and garnish with coriander leaves.