Friday, 25 July 2014
Bhindi Peanut Masala
Some people call it Okra, a few refer to it by the name of Lady's Finger and for many of us its Bhindi. A perennial veggie which goes so well with your Lunches and Dinners, be it an elaborated feast or a simple daily menu! No wonder, its the most beloved vegetable across all age groups.
If you wish to give a bit of twist to your regular Bhindi, try my way. The nuttiness of roasted peanuts and aroma of freshly grounded sambar powder, gives it a different flavor and will indeed leave your taste buds tickling & craving for more!
Bhindi – 150 gms
Onion (Cut lengthwise) – 1
Sambar Powder (I used homemade. You could use MTR for better taste. As its more authentic) - 3 tbsp
Yellow Mustard seeds - 1/2 tbsp
Peanuts - 30 gms
Salt – to taste
Oil – 3 tbsp
Steps to Follow:-
1. Dry roast the peanuts and yellow mustard seeds separately in a pan for 2-3 mins and the then let them cool for sometime.
2. Grind the peanuts and mustard seeds separately in a mixer.
3. Wash the bhindi well and wipe it with a clean kitchen towel or let it air dry completely. There should not be any moisture.
4. Trim the ends and cut the veggie into 1 inch length pieces.
5. Heat a pan with 3 tbsp oil and once hot, add sambar powder
6. Saute for 2-3 mins and then add onions. Saute a bit more, till onions turn pale in color. (You may add little bit of salt at this stage to fasten the frying process of onions)
7. Add cut bhindis to the pan and give a good toss to ensure the veggie is wrapped in the masala.
8. Lid the pan for 4-5 mins and intermittently keep stirring the bhindis.
9. Once the bhindi has cooked remove the lid and further stir and add roasted ground peanuts.
10. Stir for a while and let it cook for another 2-4 mins.
11. Finally add ground mustard seeds and give a good toss.
12. Take off stove and serve hot with phulkas
NOTE: The texture of the final cooked Bhindi must not be slimy and sticky so do not lid for more than the time mentioned.
Simple & Easy!Do give it a try and certainly you will love the burst of diverse tastes.