Stir-fry Peanut Okra (Moongfali Bhindi ki Sabzi)
Leena Kohli (@leenakohli)This easy and flavorful Stir-fry Peanut Okra recipe combines fresh okra (bhindi) with crunchy peanuts and Indian spices. Ideal as a side dish, it pairs wonderfully with rice, roti, or naan.
Ingredients
Main Ingredients
- 500gOkra (Bhindi)
- 1tspTurmeric
- 1/2tspRed Chilli Powder
- 1tspCumin Powder
- 1/4cupMustard Oil
- 1tspBlack Mustard Seeds (Kali Sarso)
- 1tspCarom Seeds (Ajwain)
- 2sprigsCurry leaves
- 2Dry Red Chilli (broken)
- 1tbspLemon Juice
- 1tbspCoriander Seeds (crushed)
- 1tspMango Powder (Amchur)
- 1/3cupRoasted Peanuts (coarsely crushed)
- 1tspSalt (as per taste)
How to make Stir-fry Peanut Okra (Moongfali Bhindi ki Sabzi)
In a small bowl, combine crushed coriander seeds, mango powder, coarsely crushed roasted peanuts, and salt. Set aside.
Wash the okra, pat dry, trim the ends, and slice into long slits. Transfer to a bowl.
Sprinkle turmeric, red chilli powder, and cumin powder over the sliced okra. Toss well to coat evenly and set aside.
Heat mustard oil in a large skillet over medium-low heat. Add black mustard seeds and carom seeds, allowing them to sizzle.
Stir in the dry red chillies and curry leaves quickly to prevent burning.
Add the seasoned okra to the skillet, drizzle with lemon juice, and stir well. Cook for approximately 10 minutes until the okra is tender and slightly crispy.
Sprinkle the prepared peanut-spice mixture over the okra, mixing thoroughly. Cook on low heat for another 5-7 minutes to allow the flavors to meld.
Serve hot as an accompaniment to dal, rice, or roti.
Tips & Tricks
Mustard oil has a high smoking point and adds a distinctive flavor, but peanut or vegetable oil can be used as alternatives.
Lemon juice not only adds flavor but also helps reduce the sliminess of the okra.
Adjust the red chili powder to taste and add fresh green chilies for extra spice.
If roasted peanuts are not available, dry roast raw peanuts, crush coarsely, and use.
Leena Kohli
(@leenakohli)
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