Bhindi aka Okra aka Lady finger has been my favorite vegetable since childhood. I loved Bhindi so much that I can even eat it raw. I love to cook it in different styles and with different recipes. Usually I cook bhindi with lots of onions, and sometimes I add ginger garlic paste also, but during any festival I don’t use onion and garlic in my curries.
Well this is a tradition in my family, we don’t eat onion and garlic in any festival food.
Today also I cooked bhindi without onion and garlic using Peanuts as a base for masala. It has an awesome and different taste.
Here is the recipe
Bhindi Peanut Masala ( no onion garlic)
Bhindi or Okra- 1 lb or 1/2 kg
1 tsp. cumin seeds
A pinch of Heeng ( asafoetida)
1/2 tsp haldi or turmeric powder
1 tsp coriander powder
1tsp. red chili powder
1 tsp lime juice
1 tbsp. of peanuts
1/2 tbsp of desiccated coconut
1/2 tbsp white sesame seeds
2 tbsp mustard oil (or any other oil)
1. First wash and rinse Bhindi. Dry it on a paper towel and keep aside for few minutes just to ensure that it gets completely dry and then cut it into slices.
2. Now in a non stick pan spray some oil and roast peanuts. when peanuts get roasted add seasame seeds in the same pan and roast it too. Now add coconut and roast the mixture till coconut changes its color to brown.
3.Take this mixture out in a plate and let it cool. once cooled grind this mixture to a coarse powder.
4. In the pan, add oil and heat it. add cumin seeds and let them crackle. Add heeng(asafoetida), turmeric powder, coriander powder, salt and red chilly powder.
5. Add bhindi ( okra ) and stir it thoroughly. Cook this for 10 minutes on a medium flame and keep stirring in between.
6. Now add the powdered peanut mixture on top of bhindi and give a stir. Cook for another 10 minutes till bhindi gets soft and all the spices and powder gets mixed well.
7. Turn off the flame and add lime juice on top. mix again and serve hot with Chappatis or parathas and enjoy!