Wash and pat dry the ladies finger.

Cut them into 1 inch pieces.

Deep fry them or shallow fry and keep it aside.

Let this retain the color.

In a pan add 2 tbsp of oil and the cumin seeds add finely chopped onion.

Cook till it becomes translucent.

Now add the chopped tomatoes.

Let this cook till mushy.

Now add the red chili powder, salt, coriander powder and garam masala.

Cook till the raw smell of the masala powder goes off.

This will take 2-3 minutes.

Now add the cubed capsicum to this.

Add ¼ cup water and mix well. Usually kadai bhindi will be semi dry, so we are not adding more water and make it as a gravy.

If you want to you can add ¼ cup more water.

Now add in the fried ladies finger to this.

Mix well and cook for 2 minutes.

Add the kasoori methi and finely chopped coriander leaves.

Mix well. Switch off the flame

Kadai bhindi is ready.

Serve with Naan, roti or jeera rice.