Spicy Bhindi & Capsicum Stir-Fry with Coconut

Bhindi & Capsicum Sabzi Recipe

Translated Recipe Name: Bhindi and Capsicum Sabzi Recipe
Cuisine: North Indian Recipes
Course: Side Dish
Diet: Vegetarian
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

Nutritional Information (Approximate per serving)

Instructions

Step 1: Preparing the Bhindi (Lady Finger/Okra)

1. Heat the oil: Start by heating a kadai (or deep pan) with about 2 tablespoons of sunflower oil over medium heat.
2. Cook the bhindi: Add the chopped bhindi (lady finger/okra) into the heated oil. Sprinkle some salt over it to draw out moisture and enhance the flavor.
3. Sauté until crisp: Stir fry the bhindi for about 10-12 minutes, or until they become slightly crisp and are cooked through. You’ll notice a change in texture as they become soft and golden. Once done, remove the cooked bhindi and set it aside in a bowl.

Step 2: Cooking the Capsicum

4. Add more oil: In the same kadai, add another tablespoon of sunflower oil. Let it heat up slightly, and then sprinkle cumin seeds into the pan.
5. Toast the cumin seeds: Allow the cumin seeds to crackle and release their aroma, which will take about 30 seconds.
6. Sauté the ginger: Add the chopped ginger and sauté it for a minute until it softens and releases its fragrance.
7. Cook the capsicum: Add the diagonally cut green bell peppers (capsicum) and stir fry them for 5-7 minutes until they become soft yet retain a slight crunch.

Step 3: Combining the Ingredients

8. Add the bhindi back: Once the capsicum is cooked, add the crispy bhindi back into the pan.
9. Add the spices: Now, sprinkle in the turmeric powder, red chili powder, and coriander powder over the vegetable mix. Stir everything together and let the spices coat the vegetables evenly.
10. Stir fry for a few seconds: Sauté for another minute to allow the spices to cook slightly and blend with the flavors of the bhindi and capsicum.

Step 4: Adding the Final Touches

11. Add grated coconut: Finally, sprinkle the grated fresh coconut over the sabzi. Gently toss the mixture so the coconut gets evenly distributed and gives the dish a slightly sweet, rich texture.
12. Turn off the heat: Once the coconut is mixed in well, turn off the heat. Your Bhindi & Capsicum Sabzi is now ready!

Step 5: Serve

13. Serve hot: Transfer the Bhindi & Capsicum Sabzi into a serving bowl and garnish it with a bit of extra grated coconut, if desired. Serve the dish hot.

Serving Suggestions

The Bhindi & Capsicum Sabzi pairs beautifully with a range of Indian breads or rice dishes. Here are some serving suggestions to turn it into a complete, satisfying meal:

• Tawa Paratha: Serve it with warm, freshly made tawa parathas for a comforting, wholesome meal.
• Dal Palak: Pair it with Dal Palak (Spinach and Lentil Curry) for added nutrition and flavor diversity.
• Raita: A cool and refreshing cucumber or boondi raita will balance the spices in this sabzi.

Tips for Perfect Bhindi & Capsicum Sabzi

• Dry Bhindi Thoroughly: To avoid the bhindi from becoming slimy, make sure it is thoroughly dried after washing. Any moisture will cause the okra to become gooey during cooking.
• Spice Level: Adjust the red chili powder according to your heat preference. For a milder version, you can reduce the quantity or omit it entirely.
• Fresh Coconut: Using freshly grated coconut enhances the flavor of the dish. However, if fresh coconut is unavailable, you can substitute with desiccated coconut, though the texture may differ slightly.

This Bhindi & Capsicum Sabzi recipe brings together the delightful crunch of bell peppers and the earthy flavor of bhindi, all coated in warm, aromatic spices and a touch of coconut. With its vibrant colors and satisfying flavors, this dish is a wonderful side to serve at family meals or special occasions.

Enjoy this easy-to-make, flavorful side dish with your favorite accompaniments, and bring a touch of North Indian cuisine to your dining table!