Stir-Fried Okra (Bhindi Masala) with Peanuts and Coconut

There's a little interesting story behind this Bhindi Masala (Stir-fried Okra). One of the most challenging yet interesting part of being a chef is that you often get an opportunity to turn something ordinary into extraordinary, and that's the part I really like! Experimenting with flavors and spices is what makes a cook's life exciting, not always succesful, but definitely exciting. Luckily for all of you, I only share my successful endeavors with you:) And the vegetable that steals the show today is nothing but the simple Okra(Ladyfinger), or "Bhindi", as it's known in India. The trouble we all face while cookng okra is that it can get to be a really "sticky affair", literally. So it helps to fry, or in this case, stir-fry it a little to get rid of that stickiness. But the twist that transforms this simple Bhindi Masala into a delicious and unique okra curry is the addition of peanuts, onions, bread crumbs and some coconut!

The key to making tasty okra is to choose the tender variety, with a thinner skin and as less seeds as possible. This will give them a better texture and taste, so take your time in picking and choosing your okra(bhindi). Also, never wash the okra, rather, wipe them clean with a wet towel. This will help avoid the stickiness a lot!

Ingredients
1 packet of freshly-cut okra
1/4th cup peanut powder
1/2 cup onions - finely chopped
1/2 cup grounded bread crumbs
1/4th cup shredded coconut
2 tsp fenugreek seeds
2 tsp cumin seeds
5-6 cloves of garlic - minced
8-10 tbsp olive oil (or low-fat cooking oil)
1 tbsp turmeric powder
2 tsp sugar
salt and lemon juice - according to taste
2 tbsp red chilli powder
2 tbsp cumin-coriander powder(dhana-jeera)
freshly chopped cilantro - for garnish

Method
Heat the oil in a wok and add the fresh okra to it. Stir fry the bhindi on medium flame, stirring often to make sure it does not get burnt. Add the ground bread crumbs to coat the okra. Do this till the okra becomes cripy and the stickiness starts disappearing. Now remove the okra and keep aside.

In the same wok, add 1 tbsp oil, the cumin and fenugreek seeds, minced garlic and the onions. Saute them till the onions look glazed. Now add the peanut powder and roast for a couple of minutes, Then add the okra to this, add salt and sugar, and cook partially covered on medium flame, stirring occasionally. After it has cooked, add the remaining spices and the lemon juice. Mix well, then add half of the shredded coconut. Cook for some more time and transfer to a serving bowl.

Garnish with the chopped cilantro and the remaining shredded coconut and serve the hot Bhindi Masala with hot chapatis or parathas!

Related Recipes:
Malai Kofta Curry
Spicy Dum Aloo/Potato Curry
Paneer Butter Masala

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