Oil – 1 tablespoon + 1 tablespoon
Okra (Bhindi) – 150 grams or 1 ½ cups sliced
Cumin seeds – ½ teaspoon
Ginger paste or freshly grated – 1 teaspoon
Green chili – 1, chopped finely
Capsicum (Shimla mirch) – 150 grams or 1 cup, cut into strips
Coconut (fresh or frozen) – 2 tablespoons, grated
Salt – to taste
Turmeric powder – ¼ teaspoon
Red chili powder – 1 teaspoon
Coriander powder – ½ teaspoon
Water – 1 tablespoon, to sprinkle over masala
Cilantro or coriander leaves – 2 tablespoons, chopped finely
. First clean the okra. Wash or rinse them well. If you have enough time then let it drain and let them dry out completely. If I have planned to make okra recipe ahead of time, I wash them 2 hours before making and so meantime they will dry out. If you are in rush, wipe them using kitchen towel or paper napkin. Okra should be completely dry to avoid the stickiness afterwards.
. Cut the both ends (head and tail part) and discard. Slice them into 1 inch long pieces.
. Heat 1 tablespoon of oil in a pan on medium heat. Once hot add sliced bhindi and little salt.
. Stir and let it cook.
. As it gets cooked, it will become darker in color and will shrink in size. It took me 12-14 minutes.
. Remove it to a plate and keep it aside.
. In the same pan, heat the remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle.
. Then add chopped green chili and ginger paste.
. Saute for a minute.
. Then add capsicum and grated coconut.
. Mix well.
. Cook till capsicum gets cooked. By this time coconut will also get some brown color. It will take only 5-6 minutes.
. Then add red chili powder, coriander powder, turmeric powder and salt. Be careful while adding salt because we already added it to the bhindi.
. Mix well, and sprinkle about a tablespoon of water. So spices do not burn. Cook for a minute.
. Add cooked okra.
. Mix well and cook for 2 minutes or till the okra gets heat up.
. Finally add lots of chopped coriander leaves. Please do not skip it, it makes it more flavorful.
. Mix well and turn off the stove.
. Bhindi capsicum sabji is ready to serve with roti.