Moongphali Bhindi Sabzi Recipe is a quick and easy recipe with the crunch of peanuts and spices. The addition of peanuts, coriander powder, dry mango powder and chillies along with the bhindi works like a charm and creates one delicious dish out of the simple ingredients.
Serve Moongphali Bhindi Sabzi along with Punjabi Kadhi Pakora or Kerala Olan and serve it along with hot steamed rice or even millet phulka.
Did you know: Okra also known as Bhindi/ Vendakkai/ Lady's Finger 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
Cuisine: North Indian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 20 M
Total in 30 M
To make Moongphali Bhindi Sabzi Recipe, first wash and pat dry bhindi and cut the bhindi into rounds
Heat oil in a heavy-bottomed pan over medium heat. add the ajwain and curry leaves and saute for a few seconds.
Stir in the chopped bhindi and sprinkle a little salt. Cover the pan with the lid slightly ajar and cook the bhindi until it is soft and almost cooked.
Keep stirring in between to ensure the bhindi gets cooked evenly. Keeping the lid ajar will prevent excess moisture to get trapped and also prevent the bhindi from getting soggy.
Once the bhindi is cooked, add the turmeric powder, red chilli powder, coriander powder, amchur powder and roasted crushed peanuts. Give it a stir and allow the Moongphali Bhindi Sabzi to simmer for another 3 to 4 minutes and turn off the heat.
Check the salt and spices and adjust to suit your taste.
Transfer the Moongphali Bhindi Sabzi to a serving bowl and serve hot.
Serve Moongphali Bhindi Sabzi along with Punjabi Kadhi Pakora or Kerala Olan and serve it along with hot steamed rice or even millet phulka.