|Spicy Okra Capsicum and peanut Stir-fry|
Farali Bhinda Capsicum is easy to prepare, flavourful and a delicious sabji without onion and garlic, thus it can be eaten while you keep fast. Fresh and tender Bhinda cooked in aromatic Gujrati Masala with capsicum and tomatoes and garnished with roasted peanuts and fresh coriander leaves for extra flavour and crunch.
I am not huge a Okra fan, but surely I would enjoy now and then without any fuss. Like I said here, I wanted to observe fast without gorging on rich and heavy farali meals and I was looking for few healthy and tasty dishes but at the same time satisfying. So, I asked for me sister's help to make few farali recipes, and she suggested to prepare Bhinda sabji without onion and garlic. Yes, Okra can be include in making farali recipes.
|Farali Bhinda Capsicum|
Okra also known as 'lady's fingers' and has long been favoured as a good food for the health conscious. It contains many vitamins and minerals, also low in calories and high in dietary fibre and proven to have a positive effect on lowering blood sugar level and dietary fibre to promote better glycemic control and improve insulin sensitivity.
So I followed my sisters recipe, but made couple of changes and added capsicum and tomatoes and sprinkled some roasted peanuts. Once again this dish was purely enjoyable without any guilt and was fulfilling.
If you are health conscious and looking for a healthy okra recipes or simply a crazy okra fan just like my siblings, then check out my Okra recipes here.
|Farali Bhinda Capsicum|
You will need :-
- 250 g tender okra cut lengthwise
- 75 g green capsicum cut lengthwise
- 50 g tomatoes roughly chopped
- 3 + 1 tbsp. oil
- Cumin seeds
- Salt to taste
- 3-4 tbsp. roasted peanuts
- 3 tbsp. desiccated coconut
- 1 tbsp. sesame seeds
- 2 tsp. red chilli powder
- Pinch sugar
- 1/2 tsp. amchoor powder or lemon juice.
- 1 tbsp. crushed green chilli
- 2 tbsp. ground coriander and cumin
- 1/2 tsp. turmeric powder ( If you are eating during fast )
Thoroughly wash and pat dry okra.
Cut off the top and cut into two halves lengthwise.
In a bowl mix 2 tbsp roasted peanuts, coconut, sesame, red chillli powder, salt, coriander and cumin. turmeric, sugar, 1 tbsp. oil and crushed green chilli. Mix well and leave it aside.
Heat oil in a kadai, add cumin seeds once it crackles add cut okra.
Keep heat medium and stir-fry okra for 7-8 minutes.
Keep an eye on it, do not let burn or stick to the bottom of the pan.
Once you see stickiness is reducing , add capsicum and prepared masala mix.
Again keep stirring gently for 3-4 minutes.
Now add chopped tomatoes and cook further for couple of minutes.
By now okra must be done.
Add amchoor powder or lemon juice, and roasted peanuts.
Garnish it with fresh chopped coriander and serve hot.
This dish can be paired with Daal, plain rice and roti. ( I served mine with Farali Roti )
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