It’s a popular Indian dish made with fried chilies, peanuts, sesame seeds, and coconut. Usually, this is made with green chilies and called Mirchi ka salan (Green chili curry). I made this as a change with Bhindi. It tasted good. The curry goes well with biryani or roti or plain hot rice with ghee (clarified butter). It is a dish that’s high in fiber, vitamins, and minerals. It can help with weight loss, heart health, and digestion. Bhindi is low in calories and high in fiber, which can help you feel full and reduce snacking. Bhindi peanuts are a good source of magnesium, copper, manganese, niacin, vitamin B6, vitamin C, vitamin D, and vitamin E. Bhindi peanuts can help manage diabetes.
INGREDIENTS
To roast & grind:
- Peanuts –3 tbsp
- Dry Red chilli – 3
- Sesame seeds – 1 tbsp
- Cumin seeds – 1 tsp
- Coconut – 1 tbsp
- Ginger – 1 inch, chopped finely
- Garlic – 6, chopped finely
For gravy:
- Oil – 1 tbsp
- Curry leaves – 6-8 leaves
- Hing – a pinch
- Onions – 1 large, sliced, 1 cup
- Green chili – 2 small, slit
- Salt – as needed
- Turmeric – 1 tsp
- Red chilli powder – 1 tsp Coriander powder – 1 tbsp
- Cumin powder – 1 tsp
- Coriander – 1 tbsp, chopped finely Jaggery/sugar – ¼ tsp
- Bhindi –15
INSTRUCTIONS
Chop the bhindi into 1.5 inches. When they are dry, add them to oil and fry till they look a little lighter shade. Dry roast the peanuts, red chilies, garlic, ginger, and coconut on the medium-low flame until golden brown. Keep an eye on this. It gets brunt easily. Add this mixture to the blender and blend it with some water to a fine paste. Now add the oil in the pan and when the oil is hot, add the curry leaves, onions, thing, and a little salt. Cook the onions till they are golden brown, Add turmeric and blended paste, cumin powder, red chilli powder, and coriander powder to the mixture. Add a tsp of oil and sauté the mixture. Fry for two minutes and add some water to it. Cook for ten minutes. Stir in between till the oil oozes out nicely. When it oozes out oil again add the fried bhindi and jaggery/sugar to the gravy and let it cook for 5 mins so that the juices of the gravy are absorbed by the bhindi. Garnish with the chopped coriander leaves.
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