Wednesday, November 21, 2018



This dish makes use of two commonly available and largely popular vegetables namely lady's fingers and peanuts. Lady's fingers ( more popularly known as okra in the US) is called " bhindi' in Hindi. Elsewhere in this blog you will find other recipes using lady's fingers such as Bhenda Sagle from our Konkani cuisine, Crispy Bhindi Tawa Fried, and Bharwan Bhindi.

We have always been fond of peanuts in my house. Therefore, it is not surprising that you will find several recipes using peanuts ( often called Groundnuts in India) in this blog, such as Verkadlai ( Peanut) Sundal, Peanut & Garlic Chutney,  and Shengdana Kadhi.

For best results choose lady's fingers that are tender.

 I have adapted this recipe from Bhindi in Peanut Masala by Tarlaji Dalal. I have added gur ( jaggery) to enhance the taste of the dish. We enjoyed this as a side dish both with rice and rotis.


  • Bhindi (Lady's Fingers/Okra), 200 grams
  • Hing (Asafoetida), 1/8 tsp 
  • Oil, 2 tbsp
For the Peanut Masala
  • Peanuts, 1/4 cup
  • Fresh Coconut Gratings, 1/4 cup
  • Dhania ( Coriander Leaves), finely chopped, 1/2 cup
  • Amchur ( Dried Mango Powder),  1 and 1/2 tsp
  • Green Chillies, finely chopped,  1 or 2  
  • Dhania-Jeera Powder ( Coriander-Cumin Seeds Powder),  2 tsp
  • Gur ( Jaggery), grated, 1 tsp or to taste
  • Salt, to taste


Wash and pat dry the lady's fingers, snip off the two ends and then cut them diagonally and keep aside
Dry roast the peanuts, ( I microwave them for 2 and 1/2 minutes) allow them to cool and de-skin them 
In a small mixer jar, pulse to coarsely grind the roasted peanuts 
In a bowl, mix together the coarsely ground peanuts, coconut gratings, finely chopped coriander leaves, finely chopped green chillies, dried mango powder, coriander-cumin powder, gur, and salt.

Heat oil in a thick bottomed kadhai and when it gets hot on medium heat add the asafoetida, and saute till it gives off a good aroma 
To this add the lady's fingers, sprinkle a little salt, mix well and cook on medium flame for 4-5 minutes or till the lady's fingers get done stirring from time to time
Make sure that the lady's fingers remain crunchy and do not get overcooked

Next add the prepared Peanut Masala which already has salt added to it  
Mix well and cook on medium flame for another 2 minutes stirring occasionally till the lady's fingers get well blended with the ground masala  
Transfer to serving bowl and serve hot as a side dish with rice or rotis

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