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
| Ingredients | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) – cut into strips | 200 grams |
| Green Bell Pepper (Capsicum) – cut diagonally | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ginger – chopped | 1 inch |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Fresh coconut – grated | 3 tablespoons |
| Salt | To taste |
| Sunflower Oil | As needed |
Nutritional Information (Approximate per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 130 kcal |
| Protein | 2 grams |
| Fat | 8 grams |
| Carbohydrates | 12 grams |
| Fiber | 4 grams |
| Sodium | 350 mg |
| Vitamin C | 60% DV |
| Vitamin A | 15% DV |
| Iron | 6% DV |
| Calcium | 3% DV |
Instructions
Step 1: Preparing the Bhindi (Lady Finger/Okra)
- Heat the oil: Start by heating a kadai (or deep pan) with about 2 tablespoons of sunflower oil over medium heat.
- 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.
- 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
- 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.
- Toast the cumin seeds: Allow the cumin seeds to crackle and release their aroma, which will take about 30 seconds.
- Sauté the ginger: Add the chopped ginger and sauté it for a minute until it softens and releases its fragrance.
- 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
- Add the bhindi back: Once the capsicum is cooked, add the crispy bhindi back into the pan.
- 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.
- 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
- 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.
- 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
- 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!
