Kadai Bhindi (Indian style Okra with Bell Peppers) Recipe

Heat about 1 inch of oil in a skillet over medium heat. Fry okra in the hot oil to reduce the stickiness of the okra yet maintaining the green color 2 to 3 minutes. Transfer fried okra to a paper towel-lined plate.

Heat 2 tablespoons oil in a separate skillet; cook and stir onion and salt until onion is transparent 5 to 10 minutes. Add green chile pepper ginger paste garlic paste and turmeric and cook until onion is evenly coated about 1 minute.

Stir tomatoes into seasoned onion mixture and cook for 2 minutes. Add ground coriander ground cumin and cayenne powder; cook and stir until tomatoes are cooked but not completely mashed about 4 minutes.

Mix bell peppers and cilantro into onion-tomato mixture; cook and stir for 2 minutes. Add okra and cook over very low heat for 4 minutes. Sprinkle garam masala over okra.