Farali Bhinda

Farali Bhinda 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.

Spicy Okra Capsicum and peanut Stir-fry

This dish can be paired with Daal, plain rice and round and soft Gujarati rotlis. I served mine with farali thepla 

Farali Bhinda (Okra)

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Farali Bhinda is easy to prepare, flavourful and a delicious sabji without onion and garlic, thus it can be eaten while you keep fast.

Course Main Dish

Cuisine Gujarati

Diet Hindu

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 2 servings

Author Hayley Dhanecha

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Ingredients

US Customary - Metric

• 250 grams tender okra cut lengthwise
• 75 grams green capsicum cut lengthwise
• 50 grams tomatoes roughly chopped
• 3 tablespoons oil
• ½ teaspoon cumin seeds
• 1 tablespoon crushed green chilli
• 3 to 4 tablespoons roasted peanuts crushed
• 3 tablespoons desiccated coconut
• 2 tablespoons ground coriander and cumin
• 1 tablespoon sesame seeds
• 1 teaspoon red chilli powder
• 1 teaspoon sugar
• salt to taste
• ½ teaspoon amchoor powder or lemon juice
• fresh coriander leaves garnish

Instructions

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• Thoroughly wash the okra and pat dry.
• Trim off the tops and cut each okra into two halves lengthwise.
• In a bowl, combine 2 tablespoons of roasted peanuts, desiccated coconut, sesame seeds, red chilli powder, salt, ground coriander and cumin, sugar, 1 tablespoon of oil, and crushed green chilli. Mix well and set aside.
• Heat the remaining oil in a kadai and add the cumin seeds.
• Once they begin to crackle, add the cut okra.
• Cook on medium heat and stir-fry for 7 to 8 minutes.
• Keep stirring occasionally and ensure the okra does not burn or stick to the bottom of the pan.
• Once the stickiness starts to reduce, add the capsicum along with the prepared masala mixture.
• Stir gently for another 3 to 4 minutes.
• Add the chopped tomatoes and cook for a couple more minutes.
• Once the okra is fully cooked, add the amchoor powder or lemon juice and the remaining roasted peanuts.
• Garnish with freshly chopped coriander and serve hot.

Nutrition

Calories: 431kcal | Carbohydrates: 24g | Protein: 9g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 123mg | Potassium: 766mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1545IU | Vitamin C: 64mg | Calcium: 208mg | Iron: 3mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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