Stuffed bhindi with peanut|peanut stuffed bhindi fry recipe: this bhindi or okra is not like normal bharva(stuffed) bhindi(okra), it is very different from that.
It has the flavour of peanuts, spices and for extra crunch it has more chunks of toasted peanuts. This bhindi is full of flavours and it depends on what spice you use in stuffing.
Peanut in this recipe is the king ingredient and it takes this bharva bhindi to another level. You will get peanut flavour in every bite and if you want the intense flavour of it then you can use more peanuts.
Okra or bhindi is available in every indian household and it is prepared in various forms like dahi vli bhindi, kurkuri bhindi, pyaz vali bhindi and many more.
This bhindi recipe is without onion, garlic and tomatoes. As in India, many people don’t eat onion and garlic during fasting and Jains also avoid onion and garlic.
This peanut stuffed bhindi fry recipe is:
- Vegan
- Gluten free
- without onion and garlic
- Easy to make
- Tasty
- Quick lunch recipe
Top tips:
- Make sure to dry the bhindi completely otherwise it will slime and will become sticky.
- Desiccated coconut can also be used in the stuffing, dry roast it and mix with the spices just like powdered peanut.
- Do not cover the bhindi while cooking it may leave slime.
Step by step instructions with pictures:
1. Dry roast the peanut for 5 to 6 minutes by stirring continuously on medium flame until the peanut become crunchy or it has light brown spots on it.
2. Turn off the flame and wrap the peanut in the kitchen towel and crush it with a rolling pin. when peanuts are crushed coarsely take 2 tablespoons from it and keep it aside.
3. Then crush the rest of the coarse peanut into powder form and keep it aside.
4. Coarse peanut will be used at the end when the bhindi will be cooked for the crunch texture. Powdered peanut will be used with the spices for stuffing in bhindi or okra.
Stuffing:
5. In a bowl or a plate add turmeric powder, red chilli powder, salt, coriander powder, dried mango powder and powdered peanut.
6. Mix all the ingredients nicely and stuffing is ready.
7. Wash the okra or bhindi and dry them with the kitchen towel.
8. Chop off the head and tail bhindi or okra, then using a knife slit the bhindi in the lengthwise but make sure not to cut into two half. Slit only one side of it.
9. Repeat the same for rest of the bhindi.
10. Stuff a small amount of mixture in each bhindi with your finger spreading from top to bottom. press the bhindi gently from both side when spices are stuffed.
11. When all the bhindi are stuffed, heat mustard oil in the deep bottom pan or kadhai then add all the stuffed bhindi in it. Stir it gently and let it cook on low flame.
12. After few minutes again stir it gently and it will take around 20 to 25 minutes to cook it.
13. After few more minutes you will notice that bhindi will turn brown, black and dark green. Turn off the flame.
14. Sprinkle crushed peanut on bhindi for extra crunch and it’s ready to serve.
15. Serve with raita and roti.
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Stuffed bhindi with peanut|peanut stuffed bhindi fry recipe
Bhindi stuffed with toasted peanuts and on every bite, you will get numerous flavours.
Tastes great when served hot with roti and raita.
Ingredients
- 200gram bhindi(okra)
- 1/3 cup peanuts
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon dried mango powder(amchur powder)
- 1 1/2 teaspoon coriander powder(dhaniya powder)
- 3 tablespoon mustard oil
Instructions
- Wash and pat dry 200 gram okra or bhindi with a kitchen towel.
- Meanwhile dry roast 1/3 cup peanuts until it becomes crunchy and has light brown spots on it.
- Crush the peanut with a rolling pin by wrapping in a kitchen towel. when peanuts are crushed coarsely take 2 tablespoons from it and keep it aside.
- Then crush the rest of the coarse peanut into powder form and keep it aside.
- To prepare the stuffing in a bowl add 1 teaspoon salt, 1 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 teaspoon coriander powder and 1 teaspoon amchur powder. Mix all the spices and add powdered peanut in it and again mix it nicely.
- Cut the head and tail of dried bhindi and make the slit lengthwise but don’t cut it into two half.
- Stuff the spices mixture in the okra or bhindi and stuff the rest of the bhindi.
- Heat 3 tablespoon mustard oil in the deep bottom pan and put the bhindi in it and let the bhindi cook on low flame for 20 to 25 minutes.
- Stir it gently once or twice while cooking so that it is cooked from both the sides.
- You will notice that bhindi will turn brown and slightly black in colour, turn off the flame.
- sprinkle coarse peanuts and it's ready to serve
Notes
- Make sure to dry the bhindi completely otherwise it will slime and will become sticky.
- Desiccated coconut can also be used in the stuffing, dry roast it and mix with the spices just like powdered peanut.
- Do not cover the bhindi while cooking it may leave slime.
Nutrition Information:
Yield:
2Serving Size:
1 cupAmount Per Serving: Calories: 233Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 14mgCarbohydrates: 10gFiber: 4gSugar: 3gProtein: 7g
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