Ingredients
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500 gm Bhindi (Okra)
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2-3 tbs Fortune Kapasia Oil (Cottonseed Oil)
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1.5 tsp Cumin seeds
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1/2 tsp Asafoetida (Hing)
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Fresh coriander, chopped (for garnish)
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Salt, to taste
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1/4 cup Roasted peanuts
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2 tbs White sesame seeds
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1 tsp Fennel seeds
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1 small piece Ginger
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3-4 Green chillies
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2 tsp Coriander powder
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1/2 tsp Turmeric powder
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1.5 tsp Kashmiri Mirchi powder
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1 tsp Garam masala (or Kitchen King masala)
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1 tsp Aamchur (dry mango) powder
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Salt, as per taste
About
I absolutely love a sabzi that packs a perfect crunch! My Singdana wali Bhindi nu Shak is the ultimate tiffin recipe that stays fresh for hours thanks to the Fortune Kapasia oil. You have to try this crispy, peanut-infused okra for your next lunch—it’s completely irresistible and always leaves my family asking for seconds!
Nutrition
* Profile: Bhindi is a fantastic source of dietary fiber, vitamins C and K, and folate, promoting great digestive health. The peanuts and sesame seeds elevate this dish by adding a hearty dose of plant-based protein, calcium, and healthy fats, keeping you full and energised throughout the day.
* Estimated Nutritional Values (Per Serving, assuming 4 servings):
* Calories: 195 kcal
* Carbohydrates: 14g
* Protein: 6g
* Fat: 15g
Steps
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1
Done
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Wash, completely dry, and cut the bhindi into big pieces. Ensure they are dry to prevent stickiness. |
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2
Done
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In a blender jar, combine the roasted peanuts, white sesame seeds, fennel seeds, ginger, green chillies, coriander powder, turmeric powder, Kashmiri Mirchi powder, garam masala, Aamchur powder, and a little salt. |
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3
Done
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Pulse the mixture in the blender until everything is coarsely ground to make your sabzi masala. Set aside. |
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4
Done
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In a kadai, heat the Fortune Kapasia oil. Add the cumin seeds and let them crackle, followed by the asafoetida. |
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5
Done
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Add the chopped bhindi into the kadai and sprinkle a little salt over it. Mix well and let the bhindi cook halfway on a medium flame. |
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6
Done
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Once the bhindi is half-cooked, generously sprinkle the coarsely ground masala mixture over it. |
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7
Done
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Cover the kadai and let the bhindi cook for another 7-8 minutes on medium heat, allowing the spices to coat the okra and cook through. |
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8
Done
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Once everything is cooked properly and the oil starts to separate slightly, turn off the heat. |
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9
Done
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Sprinkle fresh chopped coriander on top before serving. |
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10
Done
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Enjoy with hot fulka chapati or dal rice. |
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11
Done
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Zero-Waste & Substitutes * Zero-Waste Tip: Don't toss those coriander stems! The tender stalks hold immense flavour; finely chop them and toss them into the sabzi while the bhindi is cooking. You can also save the okra tops and tails in a freezer bag to eventually boil down into a nutritious vegetable broth. * Substitutes: If you don't have Fortune Kapasia oil, any neutral-tasting oil like sunflower or peanut oil works perfectly. No Aamchur powder? Simply skip it during the blending process and squeeze fresh lemon juice over the sabzi right after turning off the heat. If you don't have Kashmiri Mirchi, use a smaller amount of regular red chilli powder to keep the spice levels balanced. |
