Kadai Bhindi (Okra Kadai)

Ingredients:

For the Kadai Masala:
1 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
4 Kashmiri dried red chilies, stems removed
8-10 Black peppercorns

For the Sabzi:
2 tablespoon Oil, divided
110 Okra (Bhindi), cut into 1cm lengths
85g red or green bell pepper, cubed
75g Red onion, finely chopped
1 tsp Ginger paste
2 tsp Garlic paste
1 Green chilli, slit
2 medium tomatoes, pureed
Salt, to taste
125ml Water
1 tsp Kasoori methi (Dried fenugreek leaves)
1 tbsp coriander leaves, finely chopped

Method:

Deep fry the okra pieces in hot oil (about 3cm depth in a wok) for about 4-5 minutes until crispy. Remove with a spider or slotted spoon and drain on kitchen paper. Set aside until needed.

Place a small non-stick pan over medium heat, Add the kadai masala ingredients and toast, stirring constantly, for 90 seconds, until they darken in colour and are aromatic.

Turn out onto a plate and allow to cool completely before spooning into a spice or coffee grinder and rendering to a fine powder. Tip into a bowl and set aside until needed.

Place a pan over medium heat, add 2 tsp of oil and use to fry the bell peppers with a little salt until cooked and soft. Transfer to the plate with the deep fried okra.

Add the remaining oil to the pan, add the onions and a little salt and fry for about 5 minutes, until the onions are just softened. Now stir in the ginger paste, garlic paste and slit green chilli. Stir-fry for a minute then pour in the puréed tomato.

Continue cooking, stirring frequently, until all the water is gone and the mixture becomes thick paste. At this point mix in freshly-ground masala powder and cook for one minute.

Stir in the water to make thick gravy, bring to a simmer and cook for 2-3 minutes.

Crush the kasoori methi and add into the gravy, mixing thoroughly to combine. Finally add the cooked okra and bell pepper, mix well and allow all the ingredients to warm through.

Turn into a warmed serving dish, sprinkle over the coriander leaves and serve.