Peanut Bhindi Masala Recipe | Peanut Okra Masala | Bhindi Series Part-2

Bhindi ! Although it's categorized as a seasonal vegetable, it's available throughout the year these days.

This season my kitchen garden is full of okra plants, that means, I get to enjoy bhindi almost every week.

And I was tired of eating the same bhindi fry again and again, so though of trying some new bhindi recipes too. 

Here I am with this "Bhindi Recipes Series", where I will be sharing 3 masala bhindi recipes in 3 weeks back to back. Today's recipe is masala fried bhindi with a flavorful mix of coconut and peanut.

Serving size: 4

You will need these ingredients

Ingredients

Chopped Bhindi/ Okra 4 Cups ( approx. 1 inches in length)

Ginger-Garlic Paste 1 Tbsp

Chopped Green Chili 3-4

Cumin Seeds 1 Tbsp

Salt (as per taste)

Turmeric Powder ½ Tsp

Coriander Powder 2 Tbsp

Garam Masala 1½ Tbsp

Roasted Peanut Powder ¼ Cup

Oil  (for frying and cooking)

Water

Grated Coconut 2 Tbsp 

Red Chilli Powder (optional)

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Preparation

1. Chop bhindi in approx. 1 inches in length.
2.  Heat oil for frying bhindi(s) in a pan.
3. Fry bhindi on low-medium heat for good 20-25 min. Add a little bit of salt while frying.
4. Now in the same pan with leftover oil from frying, we will start preparing the masala. If the leftover oil is not good enough for frying onions, add few more tbsp of oil to it.
5. Add cumin seeds, let it sputter.
6. Add ginger-garlic paste and green chili, stir and mix for 30 sec.
7. Add Turmeric powder, coriander powder, garam masala and 1 teaspoon of water.
8. Combine everything and cook the masala on low-medium heat, covered and stir in between for 2 min.
9. Now add the fried okra/ bhindi to the masala and mix it well. 
10. Add grated coconut, salt and peanut powder. Do remember that we added a little salt to bhindi while frying, so add further salt carefully. Mix everything and let it sit for a min. Don't cover the pan after this.
11. Masala bhindi is ready to be enjoyed with chapati or paratha.

Video Recipe Here:

Step By Step Recipe With Pictures

1. Chop bhindi in approx. 1 inches in length.
2.  Heat oil for frying bhindi(s) in a pan.
   
   
3. Fry bhindi on low-medium heat for good 20-25 min. Add a little bit of salt while frying.
   
   
   
   
4. Now in the same pan with leftover oil from frying, we will start preparing the masala. If the leftover oil is not good enough for frying onions, add few more tbsp of oil to it.
5. Add cumin seeds, let it sputter. 
6. Add ginger-garlic paste and green chili, stir and mix for 30 sec.
7. Add Turmeric powder, coriander powder, garam masala and 1 teaspoon of water.
   
   
   
   
   
   
8. Combine everything and cook the masala on low-medium heat, covered and stir in between for 2 min.
9. Now add the fried okra/ bhindi to the masala and mix it well. 
   
   
10. Add grated coconut, salt and peanut powder. Do remember that we added a little salt to bhindi while frying, so add further salt carefully. Mix everything and let it sit for a min. Don't cover the pan after this. 
    
    
    
    
11. Masala bhindi is ready to be enjoyed hot with chapati or paratha.

Tips: 

• When using coriander leaves, use the stem instead of the leaves. The real aroma lies within the stem, which is often thrown away by the people.
• Fry bhindi thoroughly to get rid of the stickiness.

Do try this recipe and let me know in the comments how you liked it. Also let me know if you like some specific recipes, I will love to share. Please subscribe to my youtube channel to be the first one to get any new recipes that I upload.

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More Recipes:

Bhindi Masala In Dahi | Okra Masala In Yogurt | Bhindi Series Part-1:

Nimona (Green Peas Curry) Recipe

5 Ingredients Besan Ke Ladoo Recipe| Rakhi Special