Bagara Bhindi
Dec 12, 2019
Bhindi (okra) is a spicy and tangy curry made with peanuts, sesame and tamarind! This Bagara bhindi is great with naan or rice and is also vegan.
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Bhindi (okra) cooked in a spicy peanut and sesame sauce!
This Bagara Bhindi is inspired by the famous Hyderbadi dish Bagare Baingan.
Tastes great with naan or paratha, it’s also vegan and gluten-free.
Bhindi is one of my favorite vegetables. I make it pretty often in my kitchen.
However, I mostly cook it the same way. Either I make a simple stir-fry, or bhindi masala or bharwa bhindi.
The last time I got bhindi from the store, I wanted to do something different with it.
I guess I was just bored of eating it the same way over and over again.
And so I ended up making this Bagara Bhindi.
You guys, it’s so good! Inspired from Bagare Baingan, this bhindi it tossed in a spicy and tangy sauce which is made with peanuts and sesame!
I wasn’t sure how it would turn out and so the first time I made it, I didn’t even click pictures.
But Sarvesh loved it so much and he was like “you definitely have to share this on the blog”! So I had to make it again and click pictures and share with you all!
If you like bhindi, this might become your new favorite way to enjoy it.
And if you don’t like bhindi, then this might convert you to a bhindi fan!
This Bagara Bhindi
✓ is vegan and gluten-free
✓ pairs well with naan or rice
✓ a fun take on bhindi if you are bored of eating it the same way
✓ has a spicy and tangy curry made with peanuts, sesame and tamarind
The bagara baingan typically has coconut in it. However, for this recipe I haven’t used any coconut.
You may if you like but I thought it was good just as it is.
The base of this curry is made of peanuts, sesame seeds and poppy seeds.
The nuts and seeds are dry roasted and then grind to a smooth paste and the paste is then added to the curry along with few other spices.
The peanuts and sesame give this a curry a distinct nutty flavor.
What also gives this curry a distinct tangy flavor is the use of tamarind.
You can either use tamarind paste here or even the tamarind date chutney works well.
Sarvesh thought the chutney works even better because it also adds a touch of sweetness to the dish.
But honestly, you can use either of the two.
Dishes inspired from Hyderabadi cuisine are often super spicy. This bagara bhindi is mildly hot.
There’s paprika and some red chili powder and some garam masala but it’s still not super hot. You can definitely increase the quantity of these spices to make it really hot.
Since okra is really slimy, I always like to pat dry it first and then cut into slices. And for the same reason, it’s a good idea to cook the bhindi first before adding it to the curry.
Once the bhindi is cooked and all the sliminess is gone, you can simply add it to curry and it’s done!
Next time you get some bhindi, try this Bagara Bhindi recipe. It will make for a nice change, I can promise that much!
Method
1- Wash and pat dry each bhindi with a paper towel (this is important to reduce the sliminess).
Cut each bhindi into half lengthwise and and then cut each half further into two parts so that you have thin bhindi slices.
2- Add 2 tablespoons oil to a pan on medium heat. Add sliced bhindis to the pan.
3- Cook on medium-low heat, stirring often for around 12-13 minutes until the okra is soft and cooked. Set aside.
4- To a small pan or wok, add peanuts, sesame seeds and poppy seeds. Dry roast on medium heat, stirring constantly for 4 to 5 minutes until fragrant and light brown.
5- Transfer the roasted peanuts and sesame seeds, poppy seeds to a blender.
6- And grind to a smooth paste with 1/2 cup water. Set aside.
7- Heat the remaining 1 tablespoon of oil to a pan. Once hot, add the mustard seeds, fennel seeds and nigella seeds (kalonji). Saute for a minute until the seeds sizzle and they are fragrant.
8- Then add the chopped onion, green chilies (I used jalapeño since that’s what I had on hand) and curry leaves.
Cook for around 3 minutes until the onions are soft and translucent.
Add the ginger-garlic paste (if using) and saute for 1 more minute.
9- Add in the prepared peanut-sesame and poppy seeds paste.
10- Stir to combine and then add the dry spices- coriander powder, paprika, cumin powder, garam masala and red chili powder.
Also add the salt. Mix and cook the spices for a minute.
11- Stir in water and mix everything together. Add the tamarind paste (or use tamarind date chutney) and mix. Let the curry simmer for 4 to 5 minutes on medium-low heat.
12- Then add the sliced and cooked bhindi into the pan. Mix and simmer on low for 5 more minutes. Add fresh cilantro and mix.
Garnish with more cilantro and serve Bagara Bhindi with naan or rice.
If you’ve tried this Bagara Bhindi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Bagara Bhindi
Ingredients
For the paste
- 1/4 cup peanuts
- 2 teaspoons sesame seeds
- 2 teaspoons poppy seeds
For the curry
- 450 grams okra (bhindi) around 30 okra
- 3 tablespoons oil 45 ml, divided
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon kalonji seeds
- 1 medium yellow onion chopped
- 1-2 green chilies chopped
- 12-15 curry leaves
- 2 teaspoons ginger-garlic paste optional
- 1/2 teaspoon coriander powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon red chili powder or more to taste
- 1/2 teaspoon + 1/8 teaspoon salt or to taste
- 2 cups water 16 oz
- 3 teaspoons tamarind paste or you can also use tamarind date chutney
- cilantro
Instructions
- Wash and pat dry each bhindi with a paper towel (this is important to reduce the sliminess). Cut each bhindi into half lengthwise and and then cut each half further into two parts so that you have thin bhindi slices.
- Add 2 tablespoons oil to a pan on medium heat. Add sliced bhindis to the pan.Cook on medium-low heat, stirring often for around 12-13 minutes until the okra is soft and cooked. Set aside.
- To a small pan or wok, add peanuts, sesame seeds and poppy seeds. Dry roast on medium heat, stirring constantly for 4 to 5 minutes until fragrant and light brown.
- Transfer the roasted peanuts and sesame seeds, poppy seeds to a blender and grind to a smooth paste with 1/2 cup water. Set aside.
- Heat the remaining 1 tablespoon of oil to a pan. Once hot, add the mustard seeds, fennel seeds and nigella seeds (kalonji). Saute for a minute until the seeds sizzle and they are fragrant.
- Then add the chopped onion, green chilies (I used jalapeño since that's what I had on hand) and curry leaves. Cook for around 3 minutes until the onions are soft and translucent.Add the ginger-garlic paste (if using) and saute for 1 more minute.
- Add in the prepared peanut-sesame and poppy seeds paste. Stir to combine and then add the dry spices- coriander powder, paprika, cumin powder, garam masala and red chili powder. Also add the salt. Mix and cook the spices for a minute.
- Stir in water and mix everything together. Add the tamarind paste (or use tamarind date chutney) and mix. Let the curry simmer for 4 to 5 minutes on medium-low heat.
- Then add the sliced and cooked bhindi into the pan. Mix and simmer on low for 5 more minutes. Add fresh cilantro and mix.
- Garnish with more cilantro and serve Bagara Bhindi with naan or rice.
Notes
- Remember to pat dry each okra with a paper towel before slicing it. This will reduce the sliminess. If you can plan ahead, you may also rinse and then place all the okra (in a single layer) on a paper towel and let air dry overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a delicious recipe! The ingredients meld so well together. I found some very fresh okra and this was perfect. I’m curious about the eggplant version now too! Thank you for this fantastic recipe.
Instead of grinding the peanut and sesame paste would it work to use a bit of peanut butter and tahini?
that’s an interesting idea and I had never thought of it! if you try, let me know how it turns out
Made this for my diwali party of 50 people. It tested awesome and was a huge hit. Thank you Manali for such a perfect recipe !
awesome! Happy Diwali!
Hi! Would I be able to use fennel powder instead of fennel seeds? Thanks!
hmm I would prefer the seeds but yeah you can use powder
I made it today for the first time! It was superb! I’ll make it during Thanksgiving! It’s that special!
glad to know Prathibha!
Ur recipes are so good.
Im gonna try this spon.poppy seeds arent available,pls suggest an alternative.Thanks!
skip
Hei manali, I’d really like to make this dish, but I’m out of kalonji and fennel seeds. Would it make a big difference to skip? Thanks!!
I would really not skip on the fennel, it really adds to flavor. but if you don’t have it then yeah go ahead and make it. it should still be good enough
Hi Manali, can we add a North Indian garam masala? Will that change the taste?
yes I did add a little bit of garam masala as mentioned in the recipe.
Hi manali! planning this for tomorrow but i dont have kalonji – can i make without or sub in something else?
I would just skip!
I have made this probably 3 or 4 times now, and we really like it! The flavors are awesome. I undercook the okra a little because we like it to have a bit more crunch, and I’m pretty heavy-handed with the ginger-garlic paste… but we don’t modify much more than that.
Thanks for this!! It rocks!
you are welcome Lee 🙂