Moongphali Bhindi Recipe - Okra and Peanut Stir Fry
A high protein North Indian Recipes recipe with bhindi (lady finger/okra), tablespoons sunflower oil, dry red chillies. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To make Moongphali Bhindi Recipe, first wash and pat dry okra
bhindi (lady finger/okra)(500 grams) - 2
Cut okra into half lengthwise removing the stems
- 3
Heat oil in a heavy-bottomed pan over medium heat
- 4
Once the oil is heated, add the dry red chilies and chopped onions
onion - finely chopped(1) - 5
Saute the onion over medium heat till they turn golden brown in color
onion - finely chopped(1) - 6
Now add the chopped okra along with ground peanuts, coriander powder, red chili powder, turmeric powder, and salt
onion - finely chopped(1)roasted peanuts (moongphali) - coarsely ground(1 cup)teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)salt - to taste - 7
Stir to combine all the ingredients well
- 8
Cover the pan with a lid and cook the vegetable over the low heat till it is cooked and tender
- 9
Once the Bhindi is half way through the cooking process, open the lid and give it a gentle stir
bhindi (lady finger/okra)(500 grams) - 10
Place a long ladle in the Kadai and partially cover the pan and cook the bhindi until completely done
bhindi (lady finger/okra)(500 grams) - 11
We keep a ladle in the Kadai so that, the pan can be slightly ajar and this will help some of the moisture escape and preventing the bhindi to become soggy and mushy
bhindi (lady finger/okra)(500 grams) - 12
After few minutes remove the lid and check Moongphali Bhindi for doneness
bhindi (lady finger/okra)(500 grams) - 13
Add dry mango powder, stir to combine and cook for another minute or so
teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon) - 14
Check the salt and spice levels, adjust to suit your taste and turn off the heat
salt - to taste - 15
Transfer Moongphali Bhindi to a serving bowl and serve for a weeknight dinner or lunch Tawa Paratha or Phulka
bhindi (lady finger/okra)(500 grams) - 16
You can also pack this bhindi for your work lunch or kids lunch box
bhindi (lady finger/okra)(500 grams)
Rate this recipe
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Moongphali Bhindi Recipe - Okra and Peanut Stir Fry
A high protein North Indian Recipes recipe with bhindi (lady finger/okra), tablespoons sunflower oil, dry red chillies. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To make Moongphali Bhindi Recipe, first wash and pat dry okra
bhindi (lady finger/okra)(500 grams) - 2
Cut okra into half lengthwise removing the stems
- 3
Heat oil in a heavy-bottomed pan over medium heat
- 4
Once the oil is heated, add the dry red chilies and chopped onions
onion - finely chopped(1) - 5
Saute the onion over medium heat till they turn golden brown in color
onion - finely chopped(1) - 6
Now add the chopped okra along with ground peanuts, coriander powder, red chili powder, turmeric powder, and salt
onion - finely chopped(1)roasted peanuts (moongphali) - coarsely ground(1 cup)teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)salt - to taste - 7
Stir to combine all the ingredients well
- 8
Cover the pan with a lid and cook the vegetable over the low heat till it is cooked and tender
- 9
Once the Bhindi is half way through the cooking process, open the lid and give it a gentle stir
bhindi (lady finger/okra)(500 grams) - 10
Place a long ladle in the Kadai and partially cover the pan and cook the bhindi until completely done
bhindi (lady finger/okra)(500 grams) - 11
We keep a ladle in the Kadai so that, the pan can be slightly ajar and this will help some of the moisture escape and preventing the bhindi to become soggy and mushy
bhindi (lady finger/okra)(500 grams) - 12
After few minutes remove the lid and check Moongphali Bhindi for doneness
bhindi (lady finger/okra)(500 grams) - 13
Add dry mango powder, stir to combine and cook for another minute or so
teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon) - 14
Check the salt and spice levels, adjust to suit your taste and turn off the heat
salt - to taste - 15
Transfer Moongphali Bhindi to a serving bowl and serve for a weeknight dinner or lunch Tawa Paratha or Phulka
bhindi (lady finger/okra)(500 grams) - 16
You can also pack this bhindi for your work lunch or kids lunch box
bhindi (lady finger/okra)(500 grams)
Rate this recipe
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