Bhinda nu shak is a delicious and healthy Gujarati dish made with okra (bhindi) flavored with peanuts and a blend of regular spices-based masala. This masala is easy to make and takes the sabzi to a whole new level. The dish has a slightly spicy, tangy, and savory flavor and can be served as a side dish or a main course with roti or rice. In this recipe, I will share a few tips that help retain the green color of bhindi and make it more flavorful. Do give it a try!
The key to making tasty bhinda nu shak at home is as follows:
- Firstly, you can make the curry only with bhindi (okra), but you can also add veggies like potatoes, capsicum, and carrots to it.
- Secondly, the regular spices-based masala enhances the taste of the sabzi. You can adjust the amount of spices according to your taste. Additionally, you can add slightly crushed peanuts for a nutty taste.
- Lastly, bhinda batata nu shak tastes great when it is prepared slightly spicy, tangy, and sour.”
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Bhinda nu shak recipe | Gujarati bhinda nu shak | masaledar bhindi sabzi recipe
- 400 grm bhindi - okra
- ½ tsp turmeric powder
- 2 tbsp coriander powder
- 2 tbsp red chilli powder
- 1 tsp roasted cumin powder
- 1 tsp chaat masala
- 1 tsp dry mango powder
- ½ tsp garam masala
- Salt to taste
- 2 tbsp oil - for masala coating
- 1/4 cup or 4 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- 2 chopped green chilli
- 1 tsp ginger paste
- 5-6 garlic cloves
- 1 cup or 2 medium size onion pieces
- 2 tbsp white sesame seeds
- ½ cup or 1 tomato pieces
- 3 tbsp slightly crushed peanuts
- Some coriander leaves
- Cut bhindi into medium-thick round pieces.
- Add turmeric powder, coriander powder, red chilli powder, roasted cumin powder, chaat masala, dry mango powder, garam masala, and salt in a mixing bowl. mix well.
- Add prepared masala mix into bhindi and mix well.
- Then add 2 tbsp oil and mix well. Masala is properly stuck to bhindi.
- Now, add oil, cumin seeds, hing, green chilli piece, ginger paste, and crushed garlic cloves in a pan. Sauté it.
- Then add onion pieces and sauté till it is slightly transparent.
- Now add some sesame seeds and mix well.
- Then add chopped tomatoes and saute them. do not overcook tomatoes.
- Now add masala-coated bindi and mix well.
- Do not cover the pan and saute sabzi till the bhindi become slightly soft and cook around 80 to 90%.
- Now add crushed peanuts, do not mix them.
- Cover the pan and cook sabzi for 5-6 minutes on low flame.
- Open the lid and mix everything.
- Bhinda nu shak is ready. Garnish with coriander leaves.
- Serve bhinda nu shak with roti or rice.
- Cut the bhindi into medium-thick slices.
- Add some oil so that the masala sticks to the bhindi.
- Rest the masala-coated bhindi for 5 minutes, so that the flavors absorb.
- Do not cover and cook the bhindi until it becomes slightly soft.
- Bhinda nu shak tastes great when it is prepared slightly spicy and tangy.
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