Sunday, July 5, 2009

Okra / Bhindi & Peanut Curry

Know what you eat:

This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Protein, Niacin, Iron, Phosphorus, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Magnesium, Potassium and Manganese.

Cooking Time: 15- 20 mins
Prep Time : 10 mins
Serves : 2-3


1 lb Okra (washed dried & cut in 1/2"length)
2 Tbsp Roasted Chopped Peanuts
1/2 mustard seeds
1/2 cumin seeds
1/2 sesame seeds
1/2 methi (fenugreek) seeds
1/2 tsp cumin pwd
1/4 tsp turmeric pwd
1 tsp red-chilli pwd
1 tsp coriander pwd
1 tsp lemon juice
1/2 tsp asafoetida (hing) pwd
2 Tbsp Canola Oil
Salt to taste


1 Tbsp Cilantro (optional)


  • Wash the okra and dry thoroughly. 2. Cut off the heads slit from center and cut into 1/2 " lengthwise.
  • In a heavy bottom saucepan heat oil, add mustard seeds, once it stops spluttering, add cumin & sesame seeds, in a sec add methi seeds, when it turns light brown, add asafoetida & okra.
  • Now add salt and turmeric, little lemon juice and cover the lid for 5- 10 mins on medium flame Or untill they are cooked, keep tossing.
  • Once the okra are cooked, add chopped roasted peanuts, red-chilli pwd, coriander-cumin pwd and toss it gently.
  • Garnish it with cilantro and serve hot.
Note: Can be served best with Indian Bread (Roti)

Event Participation:

This dish goes to JFI-Peanuts guest hosted by Pavani of Cook's Hideout, event started by Indira.


Pavani said...

Okra and peanuts is a very interesting combination. Looks delicious. Thanks for sending it over to JFI: Peanuts.

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