Stuffed Bhindi with Peanuts Recipe
Course: Main Course
Cuisine: South Indian
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serving Size: 4
Introduction
Stuffed Bhindi with Peanuts is a delightful South Indian vegetarian dish that combines the crispness of bhindi (okra) with a rich, flavorful stuffing made from roasted peanuts, sesame seeds, and a blend of aromatic spices. The stuffing imparts a subtle nuttiness, making it a perfect side dish for your meals. Paired with phulkas, tawa parathas, or even packed for lunch, this recipe is sure to please both family and guests alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 10 pieces |
| Garlic (minced) | 4 cloves |
| Ginger (grated) | 1 inch |
| Onion (sliced) | 1 medium |
| Tomatoes (pureed) | 1/4 cup |
| Extra Virgin Olive Oil | As needed for cooking |
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Roasted Peanuts (coarsely powdered) | 2 tbsp |
| Sesame Seeds (Til) | 1 tsp |
| Coriander Powder (Dhania) | 2 tsp |
| Garam Masala Powder | 1 tsp |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Red Chilli Powder | 1/2 tsp |
| Amchur (Dry Mango Powder) | 1/2 tsp |
| Gram Flour (Besan) | 3 tbsp |
| Sugar | 1 tsp |
| Salt | To taste |
| Extra Virgin Olive Oil | 1 tsp |
Instructions
-
Prepare the Stuffing:
- In a small bowl, combine the roasted peanuts, sesame seeds, coriander powder, garam masala, turmeric powder, red chilli powder, amchur, gram flour, sugar, and salt.
- Add 1 tsp of extra virgin olive oil to the mixture and mix well until everything is evenly incorporated. Set aside.
-
Prep the Bhindi:
- Wash the bhindi thoroughly and dry them completely using a clean kitchen towel. This is crucial to avoid any water while cooking.
- Slit the bhindi lengthwise, ensuring the ends remain intact, and the bhindi doesn’t split in half.
- Carefully stuff the slit bhindi with the prepared filling, ensuring each piece is well packed. You can either leave them whole or cut them in half after filling.
-
Cook the Base:
- Heat some extra virgin olive oil in a heavy-bottomed pan over medium heat.
- Add the sliced onions, ginger, and garlic to the pan. Sauté for 2-3 minutes until softened and aromatic.
- Add the pureed tomatoes, turmeric powder, and red chilli powder. Stir well and let the tomatoes soften and cook for another 3-4 minutes. Set this mixture aside once cooked.
-
Cook the Stuffed Bhindi:
- In the same pan or another pan, heat a little more olive oil. Once hot, gently add the stuffed bhindi to the pan.
- Reduce the heat to low and cover the pan. Allow the bhindi to cook for 2 minutes to ensure the stuffing heats up thoroughly.
- After 2 minutes, uncover the pan and gently turn the bhindi pieces, allowing them to cook in the open pan for another 5-7 minutes. Stir occasionally, ensuring the bhindi cooks evenly on all sides and develops a light golden-brown color.
- The bhindi will shrink in size, and its color will change from green to a pale green with roasted brown spots, signaling that it’s cooked and tender.
-
Combine the Bhindi and Tomato Mixture:
- Once the bhindi is cooked, add the previously prepared tomato mixture into the pan. Gently toss the bhindi in the tomatoes and let the flavors meld together for another 2-3 minutes.
-
Serve:
- Taste the stuffed bhindi and adjust salt and spice levels if needed.
- Transfer the bhindi to a serving platter and garnish with freshly grated coconut and chopped coriander leaves for a burst of freshness and texture.
- Serve hot with tawa parathas or phulkas, and enjoy a wholesome meal.
Tips for the Perfect Stuffed Bhindi with Peanuts:
- Drying the Bhindi: Ensure that the bhindi is completely dry before slitting it, as any moisture can make the bhindi slimy while cooking.
- Roasting Peanuts: If you’re using raw peanuts, roast them lightly in a pan before powdering them for the stuffing. This will enhance the flavor and texture of the stuffing.
- Spice Adjustments: The spice level can be adjusted by modifying the quantity of red chili powder and amchur to suit your preferences.
- Crispier Bhindi: For a crispier texture, you can shallow fry the stuffed bhindi before adding the tomato mixture.
Serving Suggestions:
Stuffed Bhindi with Peanuts pairs wonderfully with a variety of side dishes. Here are some great options to serve alongside:
- Tawa Paratha: Soft and slightly crispy flatbreads made on the tawa (griddle), perfect for scooping up the bhindi.
- Kadhi: A tangy yogurt-based curry that complements the rich flavors of the stuffed bhindi.
- Khamang Kakdi: A refreshing cucumber salad with peanuts and spices, balancing the richness of the main dish.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~190 kcal |
| Protein | ~5g |
| Carbohydrates | ~14g |
| Fiber | ~3g |
| Fat | ~14g |
| Sodium | ~350mg |
This Stuffed Bhindi with Peanuts is not just a delicious main course but a great way to incorporate the goodness of okra into your diet. The addition of roasted peanuts and spices gives it a unique flavor that will surely become a favorite in your household. Enjoy this traditional South Indian dish with your loved ones!
