Bhindi Recipe- Okra with Peanut-Sesame Curry & Tamarind

Last Updated on 4 months by Neha Deshmukh

Bhindi Recipe: Okra with Peanut-Sesame Curry & Tamarind

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – a vibrant and flavorful Bhindi (okra) curry with a unique twist. It’s not your average okra dish; the peanut-sesame paste adds a wonderful richness, and the tamarind gives it a lovely tangy kick. Trust me, even if you think you don’t like okra, you might just change your mind with this one!

Why You’ll Love This Recipe

This Bhindi recipe is special because it balances textures and flavors so beautifully. You get the slight bite of the okra, the creamy smoothness of the peanut-sesame paste, and that delightful sourness from the tamarind. It’s a little bit different, a little bit special, and totally delicious. Plus, it’s surprisingly easy to make!

Ingredients

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

• 450 grams okra (bhindi)
• 3 tablespoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon fennel seeds
• ¼ teaspoon kalonji seeds
• 1 medium yellow onion
• 1-2 green chilies (adjust to your spice preference!)
• 12-15 curry leaves
• 2 teaspoons ginger-garlic paste
• ½ teaspoon coriander powder
• ½ teaspoon paprika
• ¼ teaspoon cumin powder
• ¼ teaspoon garam masala
• ¼ teaspoon red chili powder
• 2 cups water
• 3 teaspoons tamarind paste
• ¼ cup peanuts
• 2 teaspoons sesame seeds
• 2 teaspoons poppy seeds (khus khus)
• Cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Peanuts: Regional Variations & Roasting Tips
In India, peanuts are used extensively in curries, and they add a lovely nutty flavor. You can use raw peanuts, but lightly roasting them first really enhances their taste. I usually dry roast them in a pan until they’re fragrant and golden brown.

Sesame Seeds: Black vs. White – Flavor Profiles
Both black and white sesame seeds work well here, but they do have slightly different flavor profiles. Black sesame seeds have a more intense, nuttier flavor, while white sesame seeds are milder. I often use a mix of both!

Poppy Seeds (Khus Khus): A Unique Addition
Poppy seeds add a subtle, nutty flavor and help thicken the curry. They’re a bit of a hidden gem in Indian cooking. Don’t skip them if you can find them!

Okra (Bhindi): Choosing the Right Variety
Look for young, tender okra pods. They should be firm and bright green with no blemishes. Smaller pods tend to be less slimy when cooked.

Tamarind Paste: Sourness Levels & Substitutes
Tamarind paste provides that signature tangy flavor. The sourness can vary depending on the brand, so start with 3 teaspoons and adjust to your liking. If you don’t have tamarind paste, you can substitute with 2 tablespoons of lemon juice, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and thoroughly dry the bhindi. Slice each okra lengthwise into thin strips. This helps them cook evenly and absorb the flavors of the curry.
2. Heat 2 tablespoons of oil in a pan over medium heat. Add the bhindi slices and cook for 12-13 minutes, stirring occasionally, until they’re tender and slightly browned. Set aside. Don’t overcrowd the pan, or they’ll steam instead of fry.
3. Now, let’s make the magic paste! Dry roast the peanuts, sesame seeds, and poppy seeds for 4-5 minutes, until fragrant. Be careful not to burn them. Let them cool slightly, then blend them into a smooth paste with about ½ cup of water.
4. Heat the remaining 1 tablespoon of oil in the same pan. Add the mustard seeds, fennel seeds, and kalonji seeds. Let them splutter and become fragrant – this is where the flavor starts building!
5. Add the chopped onion, green chilies, and curry leaves. Sauté for about 3 minutes, until the onions are golden brown and softened. Then, add the ginger-garlic paste and cook for another minute until fragrant.
6. Time for the spices! Mix in the nut-seed paste, coriander powder, paprika, cumin powder, garam masala, red chili powder, and salt. Cook for about a minute, stirring constantly, to toast the spices.
7. Pour in the water and add the tamarind paste. Bring the curry to a simmer and let it cook for 4-5 minutes, allowing the flavors to meld together.
8. Finally, add the cooked bhindi to the curry. Simmer for another 5 minutes, stirring gently, so the okra is well coated. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcook the okra! You want it to be tender-crisp, not mushy.
• Adjust the amount of green chilies and red chili powder to control the spice level.
• If the curry becomes too thick, add a little more water.

Variations

Vegan Adaptation: This recipe is naturally vegan!

Gluten-Free Adaptation: This recipe is naturally gluten-free.

Spice Level Adjustment:
* Mild: Reduce or omit the green chilies and red chili powder.
* Medium: Use 1 green chili and ¼ teaspoon of red chili powder.
* Hot: Use 2 green chilies and ½ teaspoon of red chili powder.

Festival Adaptation: My grandmother always made this during Janmashtami and Navratri. It’s a simple, satisfying dish that’s perfect for festive occasions.

Serving Suggestions

This Bhindi curry is fantastic with a side of fluffy rice or warm roti. A dollop of yogurt on the side can also be a nice addition.

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

What is the best way to prevent bhindi from becoming slimy?
Drying the okra thoroughly before slicing and cooking it quickly over medium-high heat helps minimize sliminess. Adding a squeeze of lemon juice can also help.

Can I use pre-made ginger-garlic paste?
Yes, absolutely! It’s a great time-saver. Just make sure it’s fresh.

What can I substitute for tamarind paste?
Lemon juice or amchur (dried mango powder) can be used as substitutes, but the flavor will be slightly different.

How can I adjust the sourness of the curry?
Add more or less tamarind paste to adjust the sourness to your liking.

Can this bhindi recipe be made ahead of time?
You can prepare the nut-seed paste and sauté the onions and spices ahead of time. Store them separately and combine everything when you’re ready to cook.

What is kalonji and what flavor does it add?
Kalonji (nigella seeds) has a slightly bitter, peppery flavor that adds depth to the curry.

Is there a way to make this recipe without peanuts?
Yes, you can omit the peanuts. The sesame seeds will still provide a lovely nutty flavor, but the texture will be slightly different. You might want to add a tablespoon of cashew paste for extra creaminess.