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HomeVeganBhindi masala/Indian Okra with peanuts

Bhindi masala/Indian Okra with peanuts

Okra has a very special place in the Asian cuisine. Every Asian country has their version of cooking okra but ofcourse India has way too many of them. The one here is a very quick spiced stir fry version which goes really well with rotis or parathas or even with daal and rice.

There are other versions of making Okra like in a mustard flavoured gravy or yoghurt flavored gravy to name few of them. But this recipe uses no onion or garlic thus qualifying for a Sattvik diet (Yogi Meal). The addition of peanuts make it crunchy and brings an interesting texture.

Okra with crunchy peanuts

Shengdana ghalun bhendi chi bhaji
Cook Time 30 minutes
Course Main Course
Cuisine Indian


  • 500 g okra
  • 4 tbsp peanuts unroasted
  • 3 tbsp sunflower oil
  • ½ tsp black mustard seed
  • 6 curry leaves
  • 2 green rawit peppers halved lengthwise
  • ½ tsp turmeric powder
  • 1 tsp chili powder
  • tsp salt
  • 1 lime quartered
  • ½ tsp sugar
  • 1 tsp garam masala
  • 5 g coriander coarsely chopped


  • Remove the ends of the okra and cut the okra into pieces 1½-2 centimeters thick. Set aside.
  • Heat a dry frying pan over medium heat and roast the peanuts in it for 8-10 minutes, stirring. Coarsely grind the peanuts in a mortar and set aside.
  • Heat the oil in a wok over medium heat and fry the mustard seeds in it. After 1 minute, add the curry leaves and rawit peppers. After another 1 minute, add the okra, turmeric powder, chili powder and salt and cook, stirring, for 5 minutes.
  • Raise the heat, squeeze 2 lime wedges over the okra and fry the wedges in the wok while stirring. After 5 minutes, add the coarsely ground peanuts, sugar and the garam masala and fry for a further 2 minutes.
  • Turn off the heat and add in the coriander. Serve with the remaining lemon. Delicious with flat bread


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