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

Ingredients:

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

Garnishing:

1 Tbsp Cilantro (optional)

Method:

• 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.

Posted in: bhinda,Bhindi,canola oil,curry,diabetic-sidedishes,okra,Peanuts,veggie