Bhindi Fry

This is a very famous maharashtrian recipe and one of my favorites. Whenever we go to our farm, cooks there always prepare the same recipe I have given below and it tastes fabulous. Try to use iron kadhai for this recipe if you have one in your kitchen. It will taste more delicious.

Bhindi(Okra) – 1 pound

Garlic cloves – 3-4

Mustard seeds - ½ T-spoon

Turmeric  Powder –  ½ T-Spoon

Asafetida – ½ T-Spoon

Red chili powder – 1 T-spoon or to taste

Oil for seasoning                                                                                 

Roasted and Crushed peanuts – 2 tb-spoons

Few cilantro leaves for garnishing

Procedure –

Wash okra very well under cold running water.

Spread okra on a towel and let them dry.

Chop okra in small cubes and chop garlic in small pieces.

Heat oil in a pan and add mustard seeds.

Let the seeds crackle. Then add asafetida.

Afterwards add garlic and sauté garlic pieces till it becomes light brown in color.

Add turmeric and red chili powder in pan and sauté for a minute.

Add cubed okra and fry on medium heat.

Let the okra cook on medium heat. Make sure that won’t burn.

After okra is cooked, reduce the heat on low and add crushed peanuts. Sauté  for 2 minutes.

Turn off the heat and add chopped cilantro.

Serve hot with roti.

Note :

‘Crushed peanuts’ is something sparingly used in Maharashtrian kitchen. Roast the peanuts on a medium-high flame till they become dark brown in color. Let the peanuts cool down completely and then grind them in a mixer.  Grind then coarsely otherwise peanuts will start loosing oil.

This okra should not be covered with a lid while cooking.

If you like sour taste, you can add dried kokam or lemon juice to the recipe.