This bhindi nu shaak is a Gujarati okra dish inspired by Sheil Shukla’s cookbook, Plant-Based India. The nutty combination of peanuts, besan (chickpea flour), and sesame seeds is delightful and such an effective way to include some healthy fats and protein in a vegetable dish!
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People who love bhindi (one of the many Indian names for okra) really love it. And people who hate it have probably had it once. I have always belonged to the former group. Slime or no slime, any okra at the table was mine. My little hands made their way to the green things on my dad’s plate because I wanted to eat everything he ate.
It’s interesting to consider the attitudes towards okra in different parts of the world. People love it in India, southeast Asia, Africa, parts of Europe, and the southern United States. But in the US, okra is often labeled as a “most hated” vegetable according to surveys. Its sliminess is usually cited as the reason why people don’t like it, even though it can be cleverly harnessed in thick stews like gumbo.
There is so much to celebrate about okra and its diverse culinary applications, but the conversation tends to return to slime. If getting past the texture is all it takes to convert haters into fans, don’t worry about slime with this recipe.
How to Make Bhindi Nu Shaak
Make the peanut, besan, and sesame seed mix.
Simply grind peanuts and mix with besan (chickpea flour) and sesame seeds. Toast for 5 minutes. Make sure it doesn’t burn!
Dry okra and cook it on medium-high heat.
To make okra not slimy, take the high heat route or the acid route. Make sure to squeeze the excess moisture out first. Fry it in a single layer, with minimal contact between the pieces.
Bhindi Nu Shaak
Ingredients
- ¼ cup raw peanuts
- 2 tbsp besan (chickpea flour)
- 2 tbsp white sesame seeds
- 1 tbsp avocado oil or another neutral oil
- ¾ lb of bhindi (okra)
- 1 medium red bell pepper optional
- salt to taste
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼-½ tsp red chili powder
Instructions
- Grind the peanuts until they are coarse. In a small bowl, combine the peanuts, besan, and sesame seeds. Toast in a pan over medium heat for 5-7 minutes until it is lightly browned. Stir occasionally to make sure it doesn’t burn. Take the mixture out of the pan and set it aside.
- Wash the bhindi and cut it into ~ ¾-inch pieces. Thoroughly dry the bhindi with a towel.
- Heat oil in the same pan. Add the bhindi and try to reduce contact between the pieces as much as possible. Let the pieces char on all sides. When the bhindi is almost cooked, add the peppers and let them soften a little, but I like mine to have a bite to it.
- Add salt and the ground spices. Coat the bhindi in the spices. Add the peanut, besan, and sesame seed mixture. Stir for a few minutes. Add 2-3 tablespoons of water and continue cooking until it comes together! Serve with roti or paratha.
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