Bhinda Nu Shaak (Gujarati-Style Spiced Okra) Recipe

Name: Bhinda Nu Shaak (Gujarati-Style Spiced Okra)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup peanut powder (60 grams), made from roasted, unsalted peanuts (see step 1); 40 pieces okra (515 grams; post-trim: 360 grams); 2 1/2 tablespoons vegetable oil; 1/2 teaspoon black mustard seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon ground turmeric; 1/2 cup frozen grated coconut; 1/4 cup sesame seeds; 3/4 teaspoon salt; 1 teaspoon ground coriander; 1/2 teaspoon red chilli powder; 1/4 teaspoon ground cuim; 3/4 teaspoon fresh lime juice; Chopped cilantro, for garnish

Servings: persons

1/2 cup peanut powder (60 grams), made from roasted, unsalted peanuts (see step 1)
40 pieces okra (515 grams; post-trim: 360 grams)
2 1/2 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/2 cup frozen grated coconut
1/4 cup sesame seeds
3/4 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon red chilli powder
1/4 teaspoon ground cuim
3/4 teaspoon fresh lime juice
Chopped cilantro, for garnish

1
Toast 60 grams peanuts (in a 350u00b0 F oven for 5 minutes or on the stovetop) and then grind in a coffee grinder or food processor.
2
Trim the okra: Cut off the stems and pointed ends of the okra (I like to remove the pointed ends, as well, because in the process of cooking, the ends cook way faster than the main pod, making them dry, stringy, and unappetizing). Wipe okra with moist paper towel and leave them to air-dry for 30 minutes.
3
Make a deep cut in the okra lengthwise but do not go all the way through-you want the okra to remain whole.
4
Heat oil in a cast iron or thick-bottomed pan. Keep the heat at medium. After 4 to 5, minutes add mustard and cumin seeds and wait until they finish popping.
5
Add turmeric and okra. Stir so that all the okra are covered in the turmeric oil. Continue to stir for 15 to 20 minute, until okra are nicely browned.
6
Combine all the rest of the ingredients except lime juice and cilantro in a small bowl and mix well. Add to the okra. By now the okra edges would have acquired a brownish edge.
7
Turn the heat down to low and cook for another 45 minutes. Add lime juice, mix well, and turn the heat off.
8
Garnish with cilantro.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup peanut powder (60 grams), made from roasted, unsalted peanuts (see step 1), 40 pieces okra (515 grams; post-trim: 360 grams), 2 1/2 tablespoons vegetable oil, 1/2 teaspoon black mustard seeds, and more.

Yes, Bhinda Nu Shaak (Gujarati-Style Spiced Okra) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bhinda Nu Shaak (Gujarati-Style Spiced Okra)

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