Bhindi & Capsicum Sabzi Recipe
The Bhindi & Capsicum Sabzi is a flavorful and healthy stir-fry made with bhindi (ladyfinger/okra) and capsicum (green bell pepper), tossed in a blend of aromatic Indian spices and freshly grated coconut. This recipe is not only light and nutritious but is also a part of Ayurvedic cooking, which emphasizes the importance of wholesome, pure, and satvik food. The dish is made without onion and garlic, making it perfect for those following a simple, pure diet.
This delightful side dish is an excellent choice for vegetarians, combining the earthiness of bhindi and the slight sweetness of capsicum with spices that enhance their natural flavors. The freshly grated coconut adds a rich texture and subtle sweetness that perfectly complements the mild heat of the spices.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients for Bhindi & Capsicum Sabzi
| Ingredients | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 200 grams, cut into stripes |
| Green Bell Pepper (Capsicum) | 2, cut diagonally |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ginger | 1 inch, chopped |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Fresh Coconut (Grated) | 3 tablespoons |
| Salt | To taste |
| Oil | As needed (for cooking) |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Servings: 2-3
Instructions for Bhindi & Capsicum Sabzi
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Heat the Oil: Begin by heating a kadai (wok) on medium heat. Add some oil to the pan.
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Cook the Bhindi: Once the oil is heated, add the chopped bhindi (ladyfinger). Sprinkle a pinch of salt over the bhindi and stir-fry it until it softens and slightly crisps up. Stir occasionally to prevent burning. Cook for around 10-12 minutes or until the bhindi is tender and slightly golden. Once done, remove it from the pan and set it aside in a bowl.
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Temper the Spices: In the same pan, add a little more oil if necessary. Add cumin seeds (jeera) and let them crackle for a few seconds. Once they start crackling, add the chopped ginger. Sauté for about 1-2 minutes, until the ginger becomes aromatic and soft.
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Stir-fry the Capsicum: Add the sliced green bell peppers (capsicum) to the pan and stir-fry them for 3-4 minutes until they soften but still retain a bit of crunch. The capsicum should become tender but not overcooked.
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Add the Spices: Now, add the cooked bhindi back into the pan along with turmeric powder (haldi), red chili powder, and coriander powder. Toss everything together gently so that the spices coat the vegetables evenly. Stir-fry for an additional 2-3 minutes, allowing the spices to infuse the vegetables.
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Add Grated Coconut: Once everything is well-mixed, add the freshly grated coconut to the pan. Stir to combine and allow the coconut to meld with the vegetables. Cook for another minute to bring everything together.
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Final Touches: Turn off the heat and transfer the Bhindi & Capsicum Sabzi into a serving bowl. The dish is now ready to serve!
Serving Suggestions
Serve the Bhindi & Capsicum Sabzi hot with tawa paratha, a simple dal palak (spinach and lentil curry), and raita of your choice for a wholesome and balanced meal. This delicious vegetable stir-fry pairs wonderfully with the soft, warm parathas and provides a satisfying side dish that complements the main course.
This Bhindi & Capsicum Sabzi is an easy-to-make, comforting dish that combines fresh, natural ingredients with the vibrant, earthy flavors of Indian spices. Perfect for a quick weeknight dinner or a fulfilling side at a larger meal, this recipe is sure to impress with its simplicity and flavor. Enjoy the goodness of Ayurveda and North Indian cuisine in every bite!
