Bhindi in Peanut Masala
by Tarla Dalal
Added to 85 cookbooks
This recipe has been viewed 51687 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|
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