Authentic Bhindi Recipe- Okra with Peanut & Sesame Masala

Last Updated on 2 months by Neha Deshmukh

Authentic Bhindi Recipe – Okra with Peanut & Sesame Masala

Introduction

Okay, let’s be real – bhindi (okra) can be a little intimidating, right? It has a reputation for getting slimy, and nobody wants that! But trust me, this isn’t your average bhindi recipe. This Authentic Bhindi Recipe with Peanut & Sesame Masala is a family favourite, packed with flavour, and guaranteed to deliver perfectly crisp, delicious okra every single time. I first learned this from my aaji (grandmother), and it’s been a staple in our kitchen ever since. It’s a little more involved than some recipes, but the incredible taste is so worth it.

Why You’ll Love This Recipe

This bhindi recipe isn’t just about avoiding sliminess (though it definitely does that!). It’s about building layers of flavour. The nutty sesame-peanut powder, the aromatic spices, and the slight sweetness from the jaggery all come together to create something truly special. It’s a comforting, flavourful dish that’s perfect with roti, rice, or even as a side for a larger Indian meal.

Ingredients

Here’s what you’ll need to make this amazing bhindi:

• 250 grams Bhindi (okra), chopped
• 2 tablespoons oil (plus 1 tablespoon for a separate pan)
• ¼ teaspoon salt (plus 1 teaspoon later)
• ½ cup peanuts
• 3 tablespoons white sesame seeds
• 1 sprig curry leaves
• 1 teaspoon cumin seeds
• 1 garlic pod
• 2 inch piece ginger
• 2 onions (finely chopped)
• 3 ripe tomatoes (finely chopped)
• ½ teaspoon turmeric
• ½ teaspoon jaggery
• ⅛ teaspoon asafoetida (hing)
• 1 teaspoon sambar powder
• 6-7 cashewnuts (broken)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Sesame Seeds & Peanuts: Don’t skip toasting these! It unlocks their flavour and adds a wonderful nuttiness to the dish. I always use white sesame seeds, but black sesame seeds work beautifully too.
• Sambar Powder: This is a South Indian staple, and it adds a lovely tangy, savoury depth. You can find it at most Indian grocery stores.
• Asafoetida (Hing): This might seem a little unusual, but trust me – it’s magic! It adds a unique umami flavour and aids digestion. A little goes a long way. It’s often sold as a resin and needs to be crushed or powdered before use.
• Jaggery: This unrefined sugar adds a subtle sweetness that balances the spices perfectly. You can substitute with brown sugar if you can’t find jaggery, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tablespoons of oil in a pan. Add the chopped bhindi and ¼ teaspoon of salt. Fry on low heat for 12-14 minutes, stirring occasionally, until the bhindi is tender and no longer slimy. This is the key step! Set aside.
2. While the bhindi is cooking, crush the ginger and garlic together using a mortar and pestle or a blender (without adding any water!). Keep this paste aside.
3. In a separate pan, heat 1 tablespoon of oil. Add the curry leaves and cumin seeds. Once the cumin seeds start to splutter, add the crushed ginger-garlic paste. Sauté for about 2 minutes until fragrant.
4. Add the finely chopped onions to the pan and fry on low heat for about 10 minutes, until they turn a lovely golden brown. Patience is key here – we want those onions nicely caramelised.
5. Now, add the chopped tomatoes, 1 teaspoon salt, turmeric, sambar powder, jaggery, asafoetida, and broken cashews. Cook until the tomatoes soften and the oil starts to surface – this usually takes about 5-7 minutes.
6. While the tomato-onion mixture is simmering, dry roast the sesame seeds and peanuts in a separate pan until they are fragrant and lightly golden. Be careful not to burn them! Grind them into a fine powder using a spice grinder or a blender.
7. Finally, add 1 cup of water to the tomato-onion mixture. Stir in the fried bhindi and the roasted sesame-peanut powder. Combine everything well and let it simmer for another 5 minutes. Serve hot!

Expert Tips

• Low and Slow: The key to non-slimy bhindi is cooking it on low heat for a longer time.
• Don’t Overcrowd the Pan: If you’re making a large batch, fry the bhindi in batches to ensure it cooks evenly.
• Salt is Your Friend: Adding salt early on helps draw out moisture from the bhindi, preventing sliminess.

Variations

• Spicy Bhindi: My friend, Priya, loves to add a chopped green chilli to the onion-tomato mixture for an extra kick.
• Potato Bhindi: My mom always adds diced potatoes along with the bhindi for a heartier dish.
• Bhindi Masala with Chickpeas: Add a can of drained and rinsed chickpeas for extra protein and texture.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients (some brands might).

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the sambar powder to ½ teaspoon.
• Spicy: Add ½ – 1 teaspoon of red chilli powder along with the sambar powder.

Festival Adaptations (Suggestions for serving during specific Indian festivals)

This bhindi is a wonderful addition to any Indian thali (platter) and is often served during festivals like Diwali or Navratri. It pairs beautifully with puri, chole, and raita.

Serving Suggestions

Serve this bhindi hot with:

• Roti or paratha
• Steamed rice
• Dal (lentils)
• A side of raita (yogurt dip)

Storage Instructions

Leftover bhindi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is the secret to non-slimy bhindi? Cooking it on low heat for a longer time and adding salt early on are the two biggest secrets!
• Can I use store-bought peanut-sesame powder? You can, but the flavour won’t be as fresh and vibrant. It’s really easy to make your own, so I recommend it.
• What is asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent smell that adds a unique umami flavour. You can find it at most Indian grocery stores.
• Can I adjust the sweetness level with the jaggery? Absolutely! Start with ½ teaspoon and add more to taste.
• Is sambar powder essential for this recipe, or can I substitute it? While sambar powder adds a unique flavour, you can substitute it with a mix of coriander powder, cumin powder, and a pinch of red chilli powder. However, the flavour profile will be different.