Monday, May 11, 2015


Most of the time I never add any additional ingredients when I prepare something with ladyfinger as a side dish except onions ;) And this is something new I have come across as adding peanuts to the bhindies makes the dish not even crunchy but also even more nutritious. I am sure you would surly love this combi. Its simple and yet tasty dish.


1/2 kg Bhindi

1/4 cup Peanuts

1/4 cup Grated Coconut

1 tsp Mustard seeds.

1 tsp Urad dal

1 Green chilly

1/4 tsp Turmeric pd.

1/2 tsp Lime juice(optional) This avoids the stickyness of the veggie

1 tbsp Oil

Salt to taste.


Heat oil in a non stick pan. Add mustard seeds and urad dal. When the dal turns brown, add green chilly, bhindi and salt. Stir and close with a lid under low flame. Meanwhile mix turmeric pd with grated coconut and keep aside. When the bhindi's are half cooked, add the peanuts, lime juice and cook for another 5 more minutes. Make sure u give it a stir in between. Once the veggie is almost cooked, add in the grated coconut turmeric mix and stir well. Transfer them into a serving bowl and serve hot with rice :)