After making the roasted peanuts and sesame chutney, I was left with some roasted peanuts. I was planning to make another batch of chutney but chanced upon a recipe using roasted peanuts and Okra by my cousin Shobana Rao. My heartfelt thanks to her for this wonderful recipe.
250 gms Okra/Bhindi
A large pinch of Hing/Asafoetida
3 tbsps oil
100 gms roasted peanuts
7 tbsps Grated coconut
A small bunch of Coriander leaves finely chopped
1 tbsp Chilly powder
Juice of half a lemon
2 tbsps Dhania/Coriander powder
1 tsp Jeera/Cumin powder
2 tsps Sugar
Wash, pat dry and snip off both ends of the Okra. Slice them lengthwise into two. Heat oil in a pan. Drop in the Hing. Toss and add the Okra. Keep tossing till done but crunchy. Powder the roasted peanuts coarsely. Tip them into a bowl along with grated coconut, chopped coriander leaves, Dhania jeera powder, salt, sugar chilly powder and lemon juice. Mix thoroughly and drop this into the Okra. Toss. Heat the Okra subzi for a couple of minutes. Serve hot with Roti or rice.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.