Gujarati Bhinda nu Shaak
A simple Gujarati okra stir-fry with a gentle balance of spice, tang, and sweetness. Tender bhindi is cooked with peanuts, sesame, and everyday spices for a homestyle shaak that pairs beautifully with roti.
For 4 servings
- prep · ~15 min
Prep the bhindi and spices.
1.Wash the bhindi and dry it very well with a kitchen towel.2.Trim the ends and cut the bhindi into 1 inch pieces.3.Coarsely crush the peanuts and keep the sesame seeds, spice powders, jaggery, and salt ready. - temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them crackle.3.Add cumin seeds and asafoetida.4.Add slit green chili and cook for a few seconds.TIPUse a wide pan so the bhindi cooks in a single layer and turns less sticky. - saute · ~10 min
Cook the bhindi.
Add the bhindi and mix gently so it gets coated in the oil and tempering. Cook uncovered on medium heat, stirring occasionally, until the slime reduces and the bhindi starts to turn tender.
TIPDo not stir too often in the beginning or the bhindi can become mushy. - mix · ~2 min
Add the peanuts, sesame, and spices.
Add crushed peanuts, sesame seeds, coriander powder, cumin powder, turmeric powder, red chili powder, salt, jaggery, and dry mango powder. Mix gently until the spices coat the bhindi evenly.
- saute · ~7 min
Finish the shaak.
Cook for 5 to 7 minutes more on low to medium heat until the bhindi is soft but not broken and the peanut-sesame mixture smells nutty. Switch off the heat.
- garnish
Garnish with cilantro.
- serve
Serve hot with roti or dal and rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the bhindi completely after washing; even a little moisture makes it slimy in the pan.
- 2Use a wide, heavy pan so the okra sits in a thin layer and sautés instead of steaming.
- 3Cook the bhindi uncovered until the stickiness reduces before adding salt, jaggery, and amchur.
- 4Stir gently and not too often, or the 1-inch pieces can break and turn mushy.
- 5Add the peanut-sesame mixture only after the bhindi is partly tender so it stays nutty, not soggy.
- 6If making ahead, reheat on low in an open pan rather than microwaving to keep the shaak dry.
Adapt it for your goals.
Low-oil
Use 1 tbsp oil and cook in an extra-wide pan, stirring less often; good if you want a lighter everyday shaak.
no peanutNo-peanut
Skip peanuts and increase sesame slightly for a similar nutty note if there is a peanut allergy.
spicierSpicier
Add an extra green chili and a little more red chili powder for a hotter version that still keeps the sweet-tangy balance.
jainJain
Omit asafoetida if needed and use a Jain-friendly hing substitute or skip it entirely while keeping the rest of the method the same.
Why this is on our healthy list.
Fiber-Rich Vegetable Dish
Okra brings natural fiber, which makes this shaak a satisfying sabzi to pair with roti or dal-rice.
Good Fats From Seeds and Nuts
Peanuts and sesame add nourishing fats along with texture, making the dish more filling and flavorful.
Phytonutrient-Packed Spices
Turmeric, cumin, coriander, chili, and mustard seeds contribute aromatic plant compounds beyond just heat and color.
Frequently asked questions
Dry the okra very well, cook it uncovered in a wide pan, and wait until the slime reduces before adding the spice mixture.
