Bhindi Nu Shaak
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!
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.