Kadai Bhindi ( Okra curry)

This is a curry that I found on Vah-re-Vah site.  I could not imagine a curry with bell-peppers (capsicum) and okra (bhendi).  I thought and still think it is an odd combination.  So, I looked for other bhendi curries and found one on Rak's Kitchen which turned out to be an adaptation of the Vah Chef's recipe.  Having tried so many recipes from her site I had more faith in the outcome of the dish.  PS - you should check out Vah Chef Sanjay Thumma's site.  The videos are rather quaint and I read that some of them are actually taken by his mother!  

The recipe here has also been slightly modified.  I will give the recipe as I found it on her site with the modifications made ( minor) by me.

Ingredients:

Bhendi - 100 gms
Capsicum - One large or two medium - chop into medium sized pieces
Onion - 2 medium - chopped
Tomato - 2 medium - chopped  ( In additon I also added 3 tbsp of tomato  purée  )
Garlic - 4 pods
Ginger - 1/2 "  ( or substitute with ginger - garlic paste)
Turmeric - 1/4 tsp
Coriander powder - 2-3 tbsp
Coriander seeds - 1 tbsp ( coarsely crush )
Cumin seeds (jeera) - 1 tsp
Red chilie powder - 2 tsp
Garam Masala powder - 1/2 tsp
Cashewnuts - 10-12 - grind to paste ( I omitted this and instead added 2-3 tbsp of cream)
Salt - to taste
Oil - 4-5 tbsp

Wash the bhendi and pat dry and cut into 1/2 " cubes.
Ideally deep fry these so that the stickiness is lost.
I heated oil in a pan and sautéed them - they should retain their colour - this process is to reduce the stickiness of the okra.  Somehow this did not totally happen but I think it did not affect the curry adversely at all.
Keep aside.

Take a pan, add oil and the jeera seeds.  Allow to brown.
Add the crushed coriander seeds
Next the chopped onions.  Allow them to get transparent.
Add the crushed ginger - garlic till the raw flavour disappears.
Followed by the tomatoes and salt ( tip by Rak - this helps getting the tomatoes mushy faster)
Add the garam masala, turmeric, chilie and coriander powder.  I even put in the extra tomato puree
If you are adding cashew paste - add it now
Put in the capsicum pieces, sauté a while
Add in the fried/sautéed bhedi 
Some water depending on how much gravy is required - cover and simmer till the right consistency is achieved
Check for salt, and spice content.  
Mix in the cream.
Remove.

Ideal with rotis.

Would I make this again.  I would especially if you had some leftover bit of capsicum and a few bhendis not really enough for a curry separately.  The combination, which I still think is odd, actually works!!