Bhindi (okra) cooked in a spicy peanut and sesame sauce!This Bagara Bhindi is inspired by the famous Hyderbadi dish Bagare Baingan.Tastes great with naan or paratha, it’s also vegan and gluten-free.
Bhindi is one of my favorite vegetables. I make it pretty often in my kitchen.However, I mostly cook it the same way. Either I make a simple stir-fry, or bhindi masala or bharwa bhindi.The last time I got bhindi from the store, I wanted to do something different with it.
I guess I was just bored of eating it the same way over and over again.And so I ended up making this Bagara Bhindi.You guys, it’s so good! Inspired from Bagare Baingan, this bhindi it tossed in a spicy and tangy sauce which is made with peanuts and sesame!
Ingredients1/4 cup peanuts
2 teaspoons sesame seeds
2 teaspoons poppy seeds
450 grams okra (bhindi) around 30 okra
3 tablespoons oil 45 ml, divided
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/4 teaspoon kalonji seeds
1 medium yellow onion chopped
1-2 green chilies chopped
12-15 curry leaves
2 teaspoons ginger-garlic paste optional
1/2 teaspoon coriander powder
1/2 teaspoon paprika
1/4 teaspoon cumin powder
1/4 teaspoon garam masala
1/4 teaspoon red chili powder or more to taste
1/2 teaspoon + 1/8 teaspoon salt or to taste
2 cups water 16 oz
3 teaspoons tamarind paste or you can also use tamarind date chutney
cilantro
Method* Wash and pat dry each bhindi with a paper towel (this is important to reduce the sliminess). Cut each bhindi into half lengthwise and and then cut each half further into two parts so that you have thin bhindi slices.
* Add 2 tablespoons oil to a pan on medium heat. Add sliced bhindis to the pan.
* Cook on medium-low heat, stirring often for around 12-13 minutes until the okra is soft and cooked. Set aside.
* To a small pan or wok, add peanuts, sesame seeds and poppy seeds. Dry roast on medium heat, stirring constantly for 4 to 5 minutes until fragrant and light brown.
* Transfer the roasted peanuts and sesame seeds, poppy seeds to a blender and grind to a smooth paste with 1/2 cup water. Set aside.
* Heat the remaining 1 tablespoon of oil to a pan. Once hot, add the mustard seeds, fennel seeds and nigella seeds (kalonji). Saute for a minute until the seeds sizzle and they are fragrant.
* Then add the chopped onion, green chilies (I used jalapeño since that's what I had on hand) and curry leaves. Cook for around 3 minutes until the onions are soft and translucent.
* Add the ginger-garlic paste (if using) and saute for 1 more minute.
* Add in the prepared peanut-sesame and poppy seeds paste. Stir to combine and then add the dry spices- coriander powder, paprika, cumin powder, garam masala and red chili powder. Also add the salt. Mix and cook the spices for a minute.
* Stir in water and mix everything together. Add the tamarind paste (or use tamarind date chutney) and mix. Let the curry simmer for 4 to 5 minutes on medium-low heat.
* Then add the sliced and cooked bhindi into the pan. Mix and simmer on low for 5 more minutes. Add fresh cilantro and mix. Garnish with more cilantro and serve Bagara Bhindi with naan or rice.