It’s amazing how many ways one vegetable can be cooked, right? India itself is this massive treasure trove of recipes. Every state has multiple ways to cook things and flavours change so beautifully between states. I genuinely think one of the best things about living in different cities, or traveling, is trying out local food and then learning to make what you liked 🙂
Maharashtra has delicious food! From the Konkan and malwani food to the vegetarian delicacies in other parts of the state, the spicy fare near the east and the Parsi,Irani food in Bombay. From street food extravaganzas to lovely desserts, this state is special 🙂
This bhindi recipe is inspired by my time spent in Bombay. Of course it has peanuts 🙂
Peanuts are used a lot in Maharashtrian cooking – as stuffing, in the masala, just scattered on top, you name it. They add a lovely crunch and flavour to whatever dish they are in.
Bhindi is a super versatile vegetable and takes on flavours easily. Whether it is the masala bhindi that I grew up eating, or the simple tawa fry my sister likes, or a tangy tamarind version I discovered in South India, they are all delicious. The peanut addition is my new favourite 🙂
The spices are basic and the peanuts are lightly roasted and pulsed to add flavour and texture. The whole dish comes together in about 35-40 minutes. Easy and delicious!
My flatmate had never tried bhindi this way before was a little sceptical initially. But as soon as she tried it, her eyes lit up and she was so happy! That’s the magic of an open mind and simple, tasty food right? You are in for a treat!
I really think you should try this! You won’t regret it 🙂
Bhindi Fry with Peanuts
Ingredients
500g ladyfinger/bhindi
4 tbsp peanuts
1 tsp mustard seeds
3 dried red chillies
2 sprigs of Curry leaves
1/2 tsp turmeric (haldi) powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
Salt to taste
2 tbsp oil
Directions
- Wash and dry the ladyfinger/bhindi. Slice into 1 inch pieces
- Dry roast the peanuts, on low heat, till golden brown. Let them cool to room temperature
- Rub the peanuts within your fingers to get the skin off. Once the skin is removed, pulse them to get small chunks of peanuts (don’t pulse into a powder)
- Heat a pan and add oil to it. Once the oil is hot, add the mustard seeds and let them crackle
- Add red chillies and curry leaves and fry for 30 seconds
- Add the chopped bhindi into the pan and mix well. Add the turmeric powder and mix. Cook for 20-30 mins till the bhindi is cooked through
- Transfer the pulsed peanuts to the bhindi and mix well
- Mix in the salt, chilli powder and coriander powder. Cook for another 3-4 minutes. Turn off the heat and serve
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