Farali Bhinda / Bhindi Capsicum - Spicy Okra, Capsicum and Peanut Stir-fry without Onion - Garlic

Spicy Okra Capsicum and peanut Stir-fry
Pin it to save it for later!

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.

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 aunty's recipe, but made a 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.

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 round and soft Gujarati rotlis. ( I served mine with Farali Roti )

1 comment

  1. I didn't know bhinda was considered farali. However, love how colorful and inviting the sabji looks. So flavorful with peanuts and coconut too.


Thank you very much for visiting JCO, We really appreciate your comments and suggestions. The new GDPR law states that whatever comments you leave on our blog will be viewed by everyone who visits JCO and your consent is given to the visitor to view your profile.

We hope to see you again soon, have a great day!