Pyazi Peanut Bhindi
One of my favourite bhindi recipes. Hope you like it.
Ingredients for cooking
500 gms bhindi
3-4 tbsp of peanuts
For the onion stir fried
1 big onion
6-8 pods of garlic
1 tsp chopped ginger
For the masala
2 tbsp of mustard oil/refined oil
1/4 tsp whole cummin
1/2 tsp ajwain (carom seeds)
3-4 whole red chillies
1 1/2 onion chopped for the masala
1 tsp grated ginger-garlic for the masala
2 grated tomatoes
salt to taste
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp cummin powder
1/4 tsp garam masala
1/2 tsp dry kasturi methi leaves
3 tbsp of curd
Method
To make the masala
Warm the oil in a pan and once it is warm add the whole cumin and the ajwain and stir for few seconds
Then add the whole red chillies and stir fry, when the colour of the chillies start changing add the chopped onions
Stir fry the chopped raw onions till it becomes a beige brown colour
Then to the onions add the grated ginger-garlic and saute till the raw smell of the ginger garlic goes.
Now add the grated tomatoes to the kadhai
Saute till the water of the tomatoes dries up
Then add the salt ,turmeric,chilli powder and 3-4 tbsp of water and saute for few minutes
Next add the cumin powder and saute for few minutes
After few minutes add the curd and garam masala and saute for few minutes
Then add 5-6 tbsp of water to loosen the masala
Now add the cooked bhindi and cooked large onion to the masala and mix it in gently
Cook for few minutes on low flame
Taste the salt at this stage
Now add the roasted peanuts and the kasturi methi leaves and mix it in well
Cover and cook for few minutes so that the masala infuses in the bhindi
Remove and serve
Ingredients for cooking
500 gms bhindi
3-4 tbsp of peanuts
For the onion stir fried
1 big onion
6-8 pods of garlic
1 tsp chopped ginger
For the masala
2 tbsp of mustard oil/refined oil
1/4 tsp whole cummin
1/2 tsp ajwain (carom seeds)
3-4 whole red chillies
1 1/2 onion chopped for the masala
1 tsp grated ginger-garlic for the masala
2 grated tomatoes
salt to taste
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp cummin powder
1/4 tsp garam masala
1/2 tsp dry kasturi methi leaves
3 tbsp of curd
Method
- Cut the bhindi ( lady finger) in 1" pieces ,cut off and discard the tip and head
- Next take a kadhai add 1 tbsp of mustard oil/refined oil .Warm the oil, when the oil gets warm add the cut bhindi and cook while stirring in between. Cover and cook the bhindi for some time, till the bhindi is cooked. Then remove from flame and keep aside
- Cut 1 big onion into 4 pieces and then open it up .
- Add 1 tsp oil to a pan ,when the oil becomes warm add the onion, garlic and ginger. Stir fry till onions are 3/4 done. Remove from flame and keep aside
- Add the peanuts to an empty pan and dry roast on low flame, till it starts to turn slightly brown pan. Keep aside
To make the masala
Warm the oil in a pan and once it is warm add the whole cumin and the ajwain and stir for few seconds
Then add the whole red chillies and stir fry, when the colour of the chillies start changing add the chopped onions
Stir fry the chopped raw onions till it becomes a beige brown colour
Then to the onions add the grated ginger-garlic and saute till the raw smell of the ginger garlic goes.
Now add the grated tomatoes to the kadhai
Saute till the water of the tomatoes dries up
Then add the salt ,turmeric,chilli powder and 3-4 tbsp of water and saute for few minutes
Next add the cumin powder and saute for few minutes
After few minutes add the curd and garam masala and saute for few minutes
Then add 5-6 tbsp of water to loosen the masala
Now add the cooked bhindi and cooked large onion to the masala and mix it in gently
Cook for few minutes on low flame
Taste the salt at this stage
Now add the roasted peanuts and the kasturi methi leaves and mix it in well
Cover and cook for few minutes so that the masala infuses in the bhindi
Remove and serve
