Okra and Peanut Stir-Fry Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Okra And Peanut Stir-Fry Recipe – Authentic Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a simple yet incredibly flavorful Okra and Peanut Stir-Fry. It’s one of those dishes my grandmother used to make, and the aroma always brings back such lovely memories. It’s the perfect side dish to brighten up any meal, and honestly, it’s way easier to make than you might think!

Why You’ll Love This Recipe

This okra and peanut stir-fry is a winner for so many reasons. It’s quick, taking only about 20 minutes to cook, and requires minimal ingredients. The combination of slightly crunchy peanuts, tender okra, and a hint of spice is just chef’s kiss. Plus, it’s naturally vegan and gluten-free, making it a great option for a variety of dietary needs.

Ingredients

Here’s what you’ll need to whip up this delicious stir-fry:

• 15 okra / ladies finger
• 3 tablespoons raw shelled peanuts (about 30g)
• 4 shallots
• 1 teaspoon garlic, minced (about 3g)
• ½ teaspoon red chilli powder (about 2g) – adjust to your spice preference!
• Salt to taste
• 1 tablespoon oil (about 15ml)
• A few curry leaves (about 10-12 leaves)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your stir-fry.

Okra / Ladies Finger: Selecting and Preparing

Look for firm, bright green okra pods. Avoid any that are bruised or have blemishes. I usually snap off the ends and slice them into ½ inch pieces – it’s a bit of a meditative process, honestly!

Peanuts: Raw vs. Roasted & Regional Preferences

Raw peanuts are key here! Roasting them beforehand will change the texture and flavor. In some South Indian homes, they even use skin-on peanuts for a more rustic flavour.

Shallots vs. Onions: Flavor Profile

Shallots have a milder, slightly sweet flavour compared to onions. They really add a lovely depth to the dish. If you absolutely have to substitute, use a small red onion, finely chopped.

Red Chilli Powder: Varieties and Heat Levels

Indian red chilli powder comes in so many varieties! Kashmiri chilli powder will give you a vibrant colour with mild heat, while other varieties can be quite fiery. Start with ½ teaspoon and add more to taste.

Curry Leaves: Fresh vs. Dried & Aromatic Importance

Fresh curry leaves are essential if you can get them. They have an incredible aroma that really makes the dish sing. If you can’t find fresh, you can use dried, but use about half the amount as the flavour isn’t as potent.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat.
2. Add the chopped shallots and minced garlic. Sauté until they turn a beautiful golden brown – this usually takes about 2-3 minutes. Don’t rush this step, as it builds the flavour base.
3. Stir in the red chilli powder and fry for just 10-15 seconds. This releases the aroma and prevents it from burning.
4. Now, add the okra and peanuts to the pan. Reduce the heat to low and cook, stirring occasionally, until the okra is tender and the peanuts are lightly roasted. This takes about 15-20 minutes. Patience is key here!
5. Finally, mix in the salt and curry leaves. Give it a good stir, then remove from the heat and serve hot with rice or roti.

Expert Tips

Want to take your okra and peanut stir-fry to the next level? Here are a few tips I’ve learned over the years:

Achieving the Right Texture for Okra

You want the okra to be tender but still have a little bit of bite. Overcooking will make it mushy.

Preventing Okra Sliminess

This is the big one! Cooking okra on low heat and not overcrowding the pan helps minimize sliminess. Also, a quick toss with a little lemon juice (about a teaspoon) before cooking can work wonders.

Balancing Spice Levels

Taste as you go! Add more chilli powder gradually until you reach your desired level of heat.

Using the Right Oil for Stir-Frying

I prefer using a neutral oil like sunflower or vegetable oil for stir-frying. It allows the flavours of the other ingredients to shine through.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Adaptation

It already is vegan! Just double-check your oil doesn’t contain any animal products.

Gluten-Free Adaptation

Naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use ¼ teaspoon red chilli powder or omit it altogether.
• Medium: Stick to the ½ teaspoon.
• Hot: Add ¾ – 1 teaspoon, or even a pinch of cayenne pepper!

Regional Variations (South Indian, Gujarati)

• South Indian: Add a pinch of asafoetida (hing) along with the shallots and garlic for a more pungent flavour.
• Gujarati: A tiny bit of sugar (about ¼ teaspoon) can balance the spice and add a subtle sweetness.

Festival Adaptations (Onam, Diwali)

This stir-fry is a lovely addition to a festive spread! It’s often served as part of a larger meal during Onam or Diwali.

Serving Suggestions

This okra and peanut stir-fry is fantastic with:

• Steaming hot rice
• Warm roti or chapati
• A side of dal (lentils)
• Yogurt (to cool down the spice!)

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 is the best way to reduce the sliminess of okra?

Cooking on low heat, not overcrowding the pan, and a quick toss with lemon juice are your best bets!

Can I use frozen okra in this recipe?

You can, but the texture won’t be quite as good. Thaw it completely and pat it dry before using.

What type of peanuts work best for this stir-fry?

Raw, shelled peanuts are ideal.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients (chop the shallots, garlic, and okra) ahead of time.

What other vegetables can I add to this stir-fry?

You could add diced potatoes, carrots, or even green beans for extra texture and flavour!

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!