Bhindi in Peanut Masala
by Tarla Dalal
Added to 92 cookbooks
This recipe has been viewed 70830 times
Roasted and coarsely crushed peanuts transforms the humble bhindi into a connoisseur's delight. It imparts a crunchy texture and nutty flavour, which is sure to be loved by young and old alike. The amchur powder is a must in this recipe as it peps up the bhindi in peanut masala with its tangy touch.
- Heat the oil in a kadhai, add the asafoetida and sauté on a slow flame for 15 seconds.
- Add the ladies finger, mix well and cook on a medium flame for 4 to 5 minutes or till the ladies finger are soft, while stirring occasionally.
- Add the prepared peanut masala and salt, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||1237.5 mcg|
|Vitamin B1||0.5 mg|
|Vitamin B2||0.3 mg|
|Vitamin B3||8.5 mg|
|Vitamin C||47.7 mg|
|Folic Acid||261.9 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.