Crunchy Moongfali Bhindi Sabzi (Crunchy Okra with Peanuts)– Easy Indian Stir-Fry
I still remember the day my mom added roasted peanuts to our regular okra (bhindi) sabzi—I was surprised at first, but one bite changed everything! The crunch of the peanuts, the lemon's tang, and the spices made it unique and tasty. Since then, this Moongfali* Bhindi Stir-Fry* has become a...
Ingredients
Main Ingredients
- 500gOkra (Bhindi)
- 1tspTurmeric
- 1/2tspRed Chilli Powder
- 1tspCumin Powder
- 1/4cupMustard Oil
- 1tspBlack Mustard Seeds (Kali Sarso)
- 1tspCarom Seeds (Ajwain)
- 2sprigsCurry leaves
- 2Dry Red Chilli (broken)
- 1tbspLemon Juice
- 1tbspCoriander Seeds (crushed)
- 1tspMango Powder (Amchur)
- 1/3cupRoasted Peanuts (coarsely crushed)
- 1tspSalt (as per taste)
Nutrition (per serving)
Calories
260.0kcal (13%)
Protein
4.6g (9.26%)
Carbs
13.6g (4.96%)
Sugars
2.3g (4.5%)
Healthy Fat
17.6g
Unhealthy Fat
3.0g
% Daily Value based on a 2000 calorie diet
How to make Crunchy Moongfali Bhindi Sabzi (Crunchy Okra with Peanuts)– Easy Indian Stir-Fry
In a small bowl, combine crushed coriander seeds, mango powder, coarsely crushed roasted peanuts, and salt. Set aside.
Wash the okra, pat dry, trim the ends, and slice into long slits. Transfer to a bowl.
Sprinkle turmeric, red chilli powder, and cumin powder over the sliced okra. Toss well to coat evenly and set aside.
Heat mustard oil in a large skillet over medium-low heat. Add black mustard seeds and carom seeds, allowing them to sizzle.
Stir in the dry red chillies and curry leaves quickly to prevent burning.
Add the seasoned okra to the skillet, drizzle with lemon juice, and stir well. Cook for approximately 10 minutes until the okra is tender and slightly crispy.
Sprinkle the prepared peanut-spice mixture over the okra, mixing thoroughly. Cook on low heat for another 5-7 minutes to allow the flavors to meld.
Serve hot as an accompaniment to dal, rice, or roti.
Nutrition (per serving)
Nutrition (per serving)
Calories
260.0kcal (13%)
Protein
4.6g (9.26%)
Carbs
13.6g (4.96%)
Sugars
2.3g (4.5%)
Healthy Fat
17.6g
Unhealthy Fat
3.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Mustard oil has a high smoking point and adds a distinctive flavor, but peanut or vegetable oil can be used as alternatives.
Lemon juice not only adds flavor but also helps reduce the sliminess of the okra.
Adjust the red chili powder to taste and add fresh green chilies for extra spice.
If roasted peanuts are not available, dry roast raw peanuts, crush coarsely, and use.
FAQS
How do I store leftover Stir-fry Peanut Okra (Moongfali Bhindi ki Sabzi)?
To store leftover Stir-fry Peanut Okra, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat in a skillet over low heat to maintain its texture.
Can I make Stir-fry Peanut Okra vegan or gluten-free?
Yes, this Stir-fry Peanut Okra recipe is naturally vegan as it doesn't contain any animal products. For gluten-free options, ensure that the spices and mustard oil you use are certified gluten-free.
What can I substitute for okra in this Stir-fry Peanut Okra recipe?
If you can't find okra, you can substitute it with green beans or zucchini. Keep in mind that the cooking time may vary slightly, so adjust accordingly to ensure they are tender yet crisp.
What dishes pair well with Stir-fry Peanut Okra?
Stir-fry Peanut Okra pairs wonderfully with dal, steamed rice, or flatbreads like roti or naan. You can also serve it alongside a refreshing cucumber salad for a complete meal.
How can I make Stir-fry Peanut Okra spicier?
To make your Stir-fry Peanut Okra spicier, you can increase the amount of red chilli powder or add fresh green chillies while cooking. Adjust the spice level to your preference for a more intense flavor.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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