Bhindi fry

Por Swasthi's Recipes · 20 min

Ingredientes

Modo de preparo

1. Choose young, tender okra and wash well under running water. Drain, pat dry with a clean cloth or tissues, trim both ends and chop into half-inch pieces.
2. Heat the oil in a pan. When hot, add ½ teaspoon cumin seeds and let them splutter, then add the chopped okra and the slit green chili.
3. Sauté over medium heat, stirring as needed. Avoid overstirring, as it can make the okra slimy.
4. Meanwhile, in a separate pan over medium flame, dry roast the peanuts and garlic until deep golden and aromatic. Add the coconut and sesame if using, then the remaining cumin, and sauté for a minute. Once the sesame begins to splutter, turn off the heat, let cool completely and grind to a coarse powder.
5. When the okra shrinks and is no longer slimy or sticky, add the salt and turmeric. Fry until done to your liking.
6. Pour 1 teaspoon oil into the centre of the pan and add the chili powder. Stir well and sauté the okra for another 2 minutes, until the raw smell of the chili goes away.
7. Add the powdered peanut mixture and mix well. Serve with rice or roti.

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