Bhindi Fry | Okra Fry
A tasty non-slimy bhindi recipe with peanuts, perfect as a side dish for any meal.
Ingredients
- 20 units Okra (Chopped into 1/2 inch pieces)
- 3 units Green chillies (Slit)
- 1 teaspoon Turmeric
- 2 teaspoons Red chilli powder
- 2 units Garlic cloves (Chopped)
- 1 handful Peanuts
- 1 sprig Curry leaves
- 2 teaspoons Cumin seeds
- 0.5 cup Coconut, shredded
- 1 handful Cilantro (Chopped)
- 2 tablespoons Oil (For frying)
- 1 teaspoon Salt (Adjust to taste)
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Instructions
- 1Wash the okra thoroughly and dry them using paper towels. Cut the okra into 1/2 inch pieces, wiping the knife frequently to remove any slime.
- 2Heat oil in a wide pan over medium heat. Add cumin seeds, curry leaves, slit green chillies, and chopped garlic cloves. Fry for about a minute, ensuring the garlic does not burn.
- 3Add the chopped okra to the pan, spreading it evenly so all pieces are coated in oil. Cook without stirring too often to prevent sliminess.
- 4Once the okra is partially cooked, add turmeric, red chilli powder, and salt. Mix well to combine.
- 5In a separate pan, dry roast peanuts and shredded coconut until the coconut turns light golden brown. Allow the mixture to cool, then grind coarsely.
- 6Once the okra is fully cooked, turn off the heat and add the ground peanut and coconut mixture. Mix thoroughly. Garnish with chopped cilantro and serve with rice or roti.
