Moongphali Bhindi Recipe – Okra and Peanut Stir Fry

Moongphali Bhindi, a delightful North Indian dish, combines the tender crispness of ladyfinger (okra) with the rich, nutty flavor of roasted peanuts. This vibrant stir-fry is not only a treat for the taste buds but also packs a nutritious punch, making it a wonderful option for lunch or a weeknight dinner. Let’s dive into the details of this recipe, which serves four and can be enjoyed with Tawa Paratha or Phulka for a complete meal.

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

| Number of Servings | 4 |

Cuisine

| Type | North Indian Recipes |

Course

| Course Type | Lunch |

Diet

| Dietary Type | High Protein Vegetarian |

Instructions

To create this flavorful Moongphali Bhindi, start by thoroughly washing the bhindi under running water, then patting it dry with a clean towel. Carefully trim the stems and slice each bhindi in half lengthwise, setting them aside.

In a heavy-bottomed pan, heat the sunflower oil over medium heat. Once the oil is shimmering, introduce the dry red chillies and finely chopped onion to the pan. Sauté the onions, stirring occasionally, until they turn a beautiful golden brown hue, which will take about 5 to 7 minutes.

Next, add the chopped bhindi to the pan along with the coarsely ground peanuts, coriander powder, turmeric powder, red chili powder, and salt. Gently stir all the ingredients together, ensuring that the bhindi is well coated with the spices.

Cover the pan with a lid and reduce the heat to low, allowing the bhindi to cook until it becomes tender. This process should take about 10 to 15 minutes. When the bhindi is halfway through cooking, remove the lid and give it a gentle stir to promote even cooking.

To prevent the bhindi from becoming too soggy, place a long ladle in the pan, partially covering it. This method allows some moisture to escape while still retaining enough steam to cook the vegetable thoroughly.

After a few minutes, lift the lid to check the bhindi for doneness. When it is perfectly cooked and tender, sprinkle in the dry mango powder (amchur) and stir to combine. Allow the dish to cook for an additional minute, and adjust the salt and spice levels according to your preference before turning off the heat.

Finally, transfer the Moongphali Bhindi to a serving bowl and enjoy it hot, paired with freshly made Tawa Paratha or Phulka. This dish also makes for a fantastic lunch option, whether you’re packing it for work or for your kids’ lunch boxes.

With its delightful mix of flavors and textures, Moongphali Bhindi is sure to become a cherished addition to your meal rotation, offering both satisfaction and nutrition in every bite. Enjoy the process and savor the results!