Okra & Peanut Buttermilk Recipe – Authentic Indian Bhendi Curry

Last Updated on 2 months by Neha Deshmukh

Okra & Peanut Buttermilk Recipe – Authentic Indian Bhendi Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Okra & Peanut Buttermilk Curry, or Bhendi nu Katrak as my Gujarati friends call it. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s surprisingly easy to make, and the combination of tangy buttermilk, earthy peanuts, and tender okra is just chef’s kiss!

Why You’ll Love This Recipe

This isn’t your average okra dish! Forget any slimy textures you might have encountered before. This recipe uses buttermilk and a clever cooking technique to keep the okra perfectly tender-crisp. It’s a wonderfully light yet satisfying meal, perfect for a weeknight dinner or a festive side dish. Plus, it’s packed with flavour and comes together in under 30 minutes.

Ingredients

Here’s what you’ll need to make this delicious okra curry:

• 0.25 kilogram Bhendi / Okra
• 2 cups Buttermilk
• 2 teaspoons Roasted Peanut Powder
• 0.5 teaspoon Green Chilly Paste
• 0.5 teaspoon Sugar
• 1 teaspoon Fresh scraped Coconut
• 1 teaspoon Chopped Coriander
• 0.5 teaspoon Rice Flour
• 1 teaspoon Pure Ghee
• 0.25 teaspoon Cumin Seeds
• 1 pinch Asafoetida (Hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Ghee: Don’t skimp on the ghee! It adds a beautiful richness and flavour that’s essential to this dish. If you’re not familiar, ghee is clarified butter – it has a nutty flavour and a higher smoke point.
• Buttermilk: I prefer using full-fat buttermilk for a richer taste, but low-fat works too. Homemade is lovely if you have it, but store-bought is perfectly fine.
• Hing (Asafoetida): This might seem like an unusual ingredient, but it adds a wonderful savoury depth. It has a pungent smell in its raw form, but mellows out beautifully when cooked. You can find it at most Indian grocery stores.
• Okra Variations: Different regions in India have slightly different ways of preparing okra. Some people like to add a squeeze of lemon juice to prevent sliminess, while others prefer to dry-roast the okra before cooking. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and thoroughly dry the okra. Then, chop it into roughly 1cm pieces. Drying the okra really helps to minimize any sliminess.
2. Heat the ghee in a pan over medium heat. Once it’s hot, add the cumin seeds and let them crackle – this usually takes about 30 seconds.
3. Add the hing and green chili paste. Sauté for about 10 seconds until fragrant. Be careful not to burn the hing!
4. Now, add the chopped okra and sauté for 3-4 minutes, until it’s slightly tender. We’re not looking for it to be fully cooked at this stage.
5. Pour in the buttermilk while stirring continuously. This is important to prevent the buttermilk from curdling. Keep stirring!
6. In a small bowl, mix the rice flour with 1 teaspoon of water to create a slurry. Add this to the pan along with the roasted peanut powder, coconut, coriander, sugar, and salt.
7. Cook uncovered for 8-10 minutes, or until the okra is completely softened. If the curry becomes too thick, add a little water.
8. Finally, adjust the consistency to your liking. Some people prefer a thicker curry, while others like it more soup-like.

Expert Tips

• Don’t overcrowd the pan when sautéing the okra. Work in batches if necessary.
• Stirring constantly while adding the buttermilk is key to preventing curdling.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for any cooking oil and use plant-based yogurt or buttermilk.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the amount of green chili paste to control the heat. My friend, Priya, loves to add a pinch of red chili powder for an extra kick.
• Festival Adaptations: This dish is often served as a side during Janmashtami or Ganesh Chaturthi, especially in Gujarat. It’s a lovely accompaniment to the festive spread.

Serving Suggestions

Serve this Okra & Peanut Buttermilk Curry hot with roti or paratha. It’s also delicious on its own as a light and comforting soup. A side of plain yogurt can also be a nice addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

1. What type of okra is best for this recipe?

Any type of okra will work, but I prefer using the smaller, more tender varieties.

2. Can I use store-bought buttermilk, or is homemade preferred?

Store-bought buttermilk is perfectly fine! Just make sure it’s plain and unsweetened.

3. How can I prevent the okra from becoming slimy during cooking?

Drying the okra thoroughly before chopping and stirring constantly while adding the buttermilk are the two most important things you can do.

4. What is Hing and where can I find it?

Hing is asafoetida, a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online.

5. Can I adjust the sweetness level in this dish?

Absolutely! Feel free to adjust the amount of sugar to your liking.

6. Can this be made ahead of time?

While it’s best enjoyed fresh, you can definitely make it a few hours ahead of time. The flavours will meld together even more!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you.