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Okra with crunchy peanuts

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

Ingredients
  

  • 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

Instructions
 

  • 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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