Moongphali Bhindi is a dry lady’s finger recipe where they are are cooked with peanuts. Try this delicious and different dish and you will surely love it. Here is how to make it.
There are some days when all you want to eat is a simple comforting meal of dal, rice, and a filling vegetable dish. Yesterday was one such day for me! I grabbed my plate, slipped inside the comforter and ate my lunch on the bed reading a newly acquired cookbook.
I had prepared a scrumptious vegetable called Moongphali Bhindi to make a wholesome meal. My sister had served me Moongphali Bhindi when I had visited her few years back. My family is full of food enthusiasts who love to cook and relish the best dishes of the world.
I have been pestering everyone in my family to write down their special recipes for me so that I can increase my collection of tried and tested recipes. Though all of them verbally shared their best recipes, I could not get the recipe of this Bhindi right.
So, my sister finally gave up on me and wrote the recipe stepwise making it easier to follow it. Without wasting any time, I replicated the recipe and could feel her somewhere very near appreciating me on the job.
Moongphali Bhindi is a Maharashtrian style dry sabzi. It is a simple, homely recipe prepared using Bhindi/Okra, peanuts, and other spices. Both kids and adults feel clean bowled by experiencing the flavours of Moongphali Bhindi.
The masala and peanuts make this sabzi so yummy that you could eat with phulkas or Dhabe Wali Dal Tadka and rice as well! I have shared the recipe with you all as well, do read it and tweet your feedback to me!
Moongphali Bhindi Recipe
Moongphali Bhindi is a dry lady's finger recipe where they are are cooked with peanuts. Try this delicious and different dish and you will surely love it.
- 500 g Bhindi Cut length wise
- 3 tbsp Vegetable Oil
- 1 and 1/2 cup Onion Thinly Sliced
- 1 cup Peanuts
- 3-4 Dry Red Chillies
- 1/2 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 tsp Dry Mango Powder
- Salt to taste
Dry roast the peanuts till slightly browned.
Grind to make a coarse powder.
Heat oil in a pan.
Add dry red chilies and fry for a few seconds.
Add onion and fry till translucent.
Now add bhindi and peanuts.
Add turmeric powder, coriander powder, red chili powder and salt and cover and cook on very low heat till bhindi is done.
Add dry mango powder and cook for another minute.
Serve hot with phulka or rice and dal.
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