Authentic Okra & Peanut Curry Recipe – Traditional Indian Bhindi Recipe

Last Updated on 4 months by Neha Deshmukh

Authentic Okra & Peanut Curry Recipe – Traditional Indian Bhindi Recipe

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Okra & Peanut Curry, or Bhindi ki Sabzi as we call it at home. This isn’t just any okra curry; it’s a taste of tradition, a dish my grandmother used to make, and one that always brings back warm memories. It’s a little bit of effort, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This Okra & Peanut Curry is a delightful blend of textures and tastes. The slightly tangy tamarind, the sweetness of jaggery, and the nutty richness of the peanut-sesame paste create a symphony in your mouth. Plus, it’s a fantastic way to enjoy okra – even if you’re usually not a fan! It’s a comforting, satisfying dish that’s perfect with roti, rice, or even a simple paratha.

Ingredients

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

• 3 tbsp peanuts
• 2 tbsp sesame seeds
• 2 tbsp fresh/dry coconut
• 10 small okras/bhindi pieces
• 6 tsp oil
• 0.25 tsp mustard seeds
• 0.5 tsp cumin seeds
• 5 methi seeds
• 1 medium onion
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 0.75 tsp coriander powder
• 0.5 tsp turmeric powder
• 1 green chilli
• 0.5 cup tamarind juice
• 0.5 tsp jaggery

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Peanuts & Sesame Seed Paste – The Heart of the Curry

This paste is key. Dry roasting the peanuts, sesame seeds, and coconut really brings out their flavour. Don’t skip this step! You’ll need about 60g peanuts, 30g sesame seeds, and 30g coconut.

Okra/Bhindi – Choosing the Right Variety

Young, tender okra is best. Look for pods that are firm and bright green, without any blemishes. Smaller pods tend to be less slimy, which is a bonus! About 200g of okra is perfect for this recipe.

Coconut – Fresh vs. Dry: Understanding the Flavor Differences

Traditionally, this recipe uses dry coconut. It has a more concentrated flavour. However, fresh coconut works beautifully too – it adds a lovely sweetness. If using fresh, about 50g will do.

Regional Variations in Spice Blends

Spice levels vary across India! Feel free to adjust the red chilli powder to your liking. Some families also add a pinch of asafoetida (hing) to the tempering for extra flavour.

Mustard & Methi Seeds – A Classic Tempering Combination

These seeds are the foundation of many Indian dishes. The mustard seeds pop and release their aroma, while the methi seeds add a subtle bitterness that balances the flavours.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the peanuts, sesame seeds, and coconut in a pan until fragrant and lightly golden. Let them cool completely, then blend them into a smooth paste. A little water helps if needed.
2. Next, heat 3 tsp of oil in a pan and fry the okra until golden brown and slightly crispy. This helps reduce sliminess. Set aside.
3. In the same pan, heat the remaining oil. Add the mustard seeds, cumin seeds, and methi seeds. Let them splutter – that’s when you know the flavours are releasing!
4. Add the sliced onion and sauté until golden brown. Then, mix in the ginger-garlic paste and cook until the raw aroma disappears.
5. Now, add the red chilli powder, turmeric powder, coriander powder, green chilli, and curry leaves. Sauté for about a minute, stirring constantly to prevent burning.
6. Mix in the peanut-sesame paste. Add 1 cup (240ml) of water to create a thin gravy. Simmer on low flame for about 30 minutes, stirring occasionally. This slow simmering is crucial for developing the flavours.
7. Stir in the chopped coriander, tamarind juice, and jaggery. Bring to a boil.
8. Finally, add the fried okra and cook for another 5 minutes on low heat. Serve hot!

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Gravy Consistency

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered.

Preventing Okra Sliminess

Frying the okra beforehand is the best way to minimize sliminess. Also, avoid over-stirring while it’s cooking.

Mastering the Tempering Technique

Keep the heat on medium-low for the tempering. You want the spices to release their flavour, not burn.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery isn’t processed with bone char.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder curry, reduce the red chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped scotch bonnet pepper for a real heat!
• Festival Adaptation – Janmashtami Special: During Janmashtami, we often add a small amount of grated paneer to this curry for extra richness.

Serving Suggestions

This Okra & Peanut Curry is fantastic with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• Paratha (stuffed flatbread)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers 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

Let’s answer some common questions:

What type of oil is best for this okra curry?

Mustard oil is traditional and adds a lovely flavour, but any neutral oil like vegetable or sunflower oil works well.

Can I use frozen okra in this recipe?

Frozen okra can be used, but it tends to be more slimy. Make sure to thaw it completely and pat it dry before frying.

How can I adjust the sourness of the curry?

Adjust the amount of tamarind juice to your liking. Start with less and add more as needed.

What is the purpose of adding jaggery to this dish?

Jaggery balances the sourness of the tamarind and adds a subtle sweetness that complements the other flavours.

Can this curry be made ahead of time?

Yes, you can make the curry a day ahead. The flavours actually develop even more overnight! Just add the okra right before serving.

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