Bhindi in Peanut Masala
by Tarla Dalal
Added to 91 cookbooks
This recipe has been viewed 64327 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.
Method- 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.
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Accompaniments
Nutrient values per serving
| Energy | 663 cal |
| Protein | 14.7 g |
| Carbohydrates | 28.2 g |
| Fiber | 16.3 g |
| Fat | 54.6 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 213.6 mg |
| Iron | 2.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 23.6 mg |
| Potassium | 277.9 mg |
| Zinc | 2.3 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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