Behold, my favorite Indian dish of all time. If you’ve been around for a while, you know that this is a no-slander zone when it comes to okra. Adapted from Food & Wine, this version of bhindi masala is a little bit different in that it includes finely chopped peanuts for an extra dose of heft and flavor.
Serve with rice or flatbread, or if you’re like me and can’t help yourself, eat straight from the pot with a spoon.
For the bhindi masala:
- 1 pound okra
- 1/4 cup avocado oil, divided
- 1/4 teaspoon ground fenugreek seeds
- 1/2 cup unsalted roasted peanuts, finely chopped
- 2 tablespoons chopped cilantro, plus more for garnish
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped serrano chile
- 1/2 teaspoon chickpea flour or all-purpose flour
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
For tomato tarka:
- 4 small tomatoes, chopped (about 3 cups)
- 1 tablespoon avocado oil
- 1 teaspoon black mustard seeds
- 1 teaspoon granulated sugar
- 1 teaspoon Kashmiri chile powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- Make the bhindi masala: cut okra crosswise into 1-inch pieces, and arrange a single layer on a baking sheet. Let stand, uncovered, at room temperature until cut sides feel dry, 1 to 2 hours.
- Make the tomato tarka: pulse tomatoes in a food processor until mostly smooth, 8 to 10 pulses. Heat oil in a medium skillet over medium-low for 2 minutes. Add mustard seeds; cook, stirring often, until seeds begin to pop, 2 to 3 minutes. Stir in sugar, chile powder, coriander, turmeric, and salt; stir in tomatoes. Bring to a simmer over medium, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until mixture thickens and a spoon leaves a trail when pulled through sauce, about 20 minutes. Cover and remove from heat. Set aside.
- Make the bhindi masala: heat 2 tablespoons oil in a large skillet over medium. Add fenugreek; cook, stirring constantly, until fragrant and sizzling, about 10 seconds. Add okra; cook, stirring occasionally, until tender and charred in spots, about 10 minutes. Reduce heat to low. Stir in peanuts, cilantro, salt, sugar, cumin, garlic, serrano chile, chickpea flour, coriander, turmeric, and remaining 2 tablespoons oil. Cook, stirring often, until fragrant and peanuts are lightly toasted, about 2 minutes. Season with salt to taste. Remove from heat.
- Mix tomato tarka into the bhindi masala over medium-low, stirring often, until warm, about 2 minutes. Serve on a platter and garnish with additional cilantro.