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A classic Gujarati stir-fry where tender okra is cooked with crunchy peanuts and sesame seeds in a delightful blend of sweet, tangy, and spicy flavors. This quick and easy side dish comes together in under 30 minutes and pairs perfectly with hot rotis.
For 4 servings
Prepare the Okra
Temper the Spices (Vaghar)
Sauté the Okra
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A classic Gujarati stir-fry where tender okra is cooked with crunchy peanuts and sesame seeds in a delightful blend of sweet, tangy, and spicy flavors. This quick and easy side dish comes together in under 30 minutes and pairs perfectly with hot rotis.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 193.17 calories per serving with 4.65g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Spices and Flavors
Finish and Serve
For a non-Jain version, add 1 finely chopped onion and 2-3 minced garlic cloves after the cumin seeds have tempered. Sauté until the onions are translucent before adding the okra.
Add 2 tablespoons of desiccated or freshly grated coconut along with the peanuts and sesame seeds for a richer texture and a slightly different flavor profile.
Mix all the dry spice powders, peanuts, sesame seeds, and a little oil to form a stuffing. Slit the okra lengthwise and fill them with this mixture before shallow frying.
Add one small potato, peeled and finely diced, to the pan after the tempering. Sauté for 4-5 minutes until partially cooked before adding the okra.
Okra is an excellent source of soluble and insoluble fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness, supporting weight management.
This dish provides a good amount of Vitamin C, an antioxidant that boosts the immune system, and Vitamin K, which is crucial for blood clotting and bone health.
The addition of roasted peanuts and sesame seeds provides heart-healthy monounsaturated fats, plant-based protein, and essential minerals like magnesium and zinc.
The high fiber content in okra may help stabilize blood sugar levels by slowing down the absorption of sugar from the intestinal tract, making it a beneficial vegetable for people with diabetes.
The most important step is to wash and thoroughly dry the okra before cutting it. Any moisture will cause sliminess. Also, cook the okra in an open pan on medium-high heat and add acidic ingredients like lemon juice at the very end.
Yes, it is a very healthy dish. Okra is low in calories and rich in dietary fiber, Vitamin C, and Vitamin K. The use of peanuts adds healthy fats and protein. It is a nutritious, plant-based side dish.
One serving of this Bhinda nu Shaak contains approximately 180-200 calories, making it a light and healthy option. The calorie count can vary slightly based on the amount of oil used.
Yes, you can. The jaggery adds a traditional sweet and sour (khatta-meetha) Gujarati flavor, but if you prefer a purely savory dish, you can omit it. You can also substitute it with a teaspoon of sugar.
This dry curry pairs perfectly with Gujarati phulka rotis or parathas. It is also an excellent side dish in a traditional thali, served alongside dal, rice, and a salad.
While fresh okra is highly recommended for the best texture, you can use frozen cut okra. Do not thaw it before cooking. Add the frozen okra directly to the hot pan and cook for a few extra minutes until tender and the moisture has evaporated.