Bhindi Capsicum Sabzi

Ingredients

• 2 tablespoons Oil
• 150 grams or 1 ½ cups Okra (Bhindi) sliced
• ½ teaspoon Cumin seeds
• 1 teaspoon Ginger paste or freshly grated or crushed
• 1 Green chili chopped finely
• 150 grams or 1 cup Capsicum (Green bell pepper) cut into strips
• 2 tablespoons Coconut grated, fresh or frozen
• Salt to taste
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• ½ teaspoon Coriander powder
• 1 tablespoon Water to sprinkle over masala
• 2 tablespoons Cilantro or coriander leaves chopped finely

Instructions 

Step 1: Heat 1 tablespoon of oil in a pan on medium heat. Once hot add sliced okra and sprinkle some salt.

Step 2: Cook uncovered until they get cooked and tender. Do stir once or twice in between. Okra gets darker in color and also shrinks as it cooks.

Step 3: Once they are cooked, there will not be any sliminess present. Remove it to a plate.

Step 4: In the same pan, heat the remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle a bit.

Step 5: Add ginger and green chili. Saute for a minute or until the raw smell of ginger goes away.

Step 6: Add bell pepper and coconut along with some salt. Mix and cook until peppers are soft and tender. Meantime coconut gets a slightly golden color. This takes around 5 minutes.

Step 7: Add turmeric powder, red chili powder and coriander powder. Mix well and sprinkle a tablespoon of water so spices don’t get burned.

Step 8: Add cooked okra. Mix and cook for 2 minutes and lastly garnish with some chopped cilantro.