Moongphali Bhindi Recipe - Okra and Peanut Stir Fry
Moongphali Bhindi Recipe is a quick and easy to do okra recipe with the crunch of peanuts and spices which you can serve along with Phulkas and Kadhi for a quick weeknight dinner.
Moongphali Bhindi Recipe is a quick and easy to do okra recipe with the crunch of peanuts and spices. The addition of peanuts, coriander powder, dry mango powder, red chillies along with the okra works like a charm and creates one delicious dish out of the simple ingredients. Serve Moongphali Bhindi along with hot Phulkas or Tawa Paratha for lunch.
Did you know: Okra is a low-calorie vegetable and contains no saturated fat or cholesterol. They are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs.
If you like this recipe, you can also try other Vegetable recipes such as
- 500 grams Bhindi (Lady Finger/Okra)
- 4 tablespoons Sunflower Oil
- 4 Dry Red Chillies
- 1 Onion , finely chopped
- 1 cup Roasted Peanuts (Moongphali) , coarsely ground
- 2 teaspoons Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
How to make Moongphali Bhindi Recipe - Okra and Peanut Stir Fry
To make Moongphali Bhindi Recipe, first wash and pat dry okra. Cut okra into half lengthwise removing the stems.
Heat oil in a heavy-bottomed pan over medium heat. Once the oil is heated, add the dry red chilies and chopped onions. Saute the onion over medium heat till they turn golden brown in color.
Now add the chopped okra along with ground peanuts, coriander powder, red chili powder, turmeric powder, and salt. Stir to combine all the ingredients well. Cover the pan with a lid and cook the vegetable over the low heat till it is cooked and tender.
Once the Bhindi is half way through the cooking process, open the lid and give it a gentle stir. Place a long ladle in the Kadai and partially cover the pan and cook the bhindi until completely done. We keep a ladle in the Kadai so that, the pan can be slightly ajar and this will help some of the moisture escape and preventing the bhindi to become soggy and mushy.
After few minutes remove the lid and check Moongphali Bhindi for doneness. Add dry mango powder, stir to combine and cook for another minute or so. Check the salt and spice levels, adjust to suit your taste and turn off the heat.