Shengdanyachi Bhindi
Servings - 3
INGREDIENTS
Raw peanuts - 50 grams
Garlic cloves - 1 teaspoon
Ginger - 1 teaspoon
Green Chili - 1 teaspoon
Fresh coconut - 2 tablespoons
Curry leaves - 8 - 10
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Peanut oil - 2 teaspoons
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Peanut oil - 2 tablespoons
Okra - 220 grams
Lemon juice - 1 teaspoon
Coriander - 1 tablespoon
PREPARATION
1. Dry roast the 50 grams raw peanuts for 3 - 4 minutes.
2. Remove from the heat, peel off the skins, and transfer the peanuts to a blender. Add 1 teaspoon garlic cloves, 1 teaspoon ginger, 1 teaspoon Green Chili, 2 tablespoons fresh coconut, 8 - 10 curry leaves, 1 teaspoon cumin seeds, and 1 teaspoon fennel seeds. Blend it well.
3. Heat 2 teaspoons peanut oil in pan, add the blended mixture, 1/4 teaspoon turmeric, 1 teaspoon salt, and 1/2 teaspoon red chili. Mix and cook for 2 - 3 minutes.
4. Remove from heat and keep aside.
5. Heat 2 tablespoons peanut oil in another pan. Add 220 grams okra and sauté for 3–4 minutes until lightly cooked.
6. Add 1 teaspoon lemon juice and mix well.
7. Add the blended mixture and 1 tablespoon coriander. Mix gently and cook for another 2–3 minutes.
8. Remove from heat and transfer to a serving dish.
9. Serve hot.