Okra-Peanut Sabzi

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Okra or bhindi is a veggie which mostly every one likes and can be cooked in various forms. Here is south Indian version of Okra-Peanut (vandaikai poriyal), which is damn delicious, savory, tangy dish which is easy to cook.

Here okra is fried with onions, garlic, tomato and spices along with mustard seeds & curry leaves. It its flavored with tamarind. So it has a nice tangy spicy taste.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

20 mins                 20 mins                         40 mins                     4 Serving


Okra – 150 grams (washed, dried and chopped)

Onion – 1 large (finely chopped)

Garlic cloves – 5 (finely sliced)

Tomato – 1 small (diced)

Curry leaves – 5-6

Peanut – ¼ cup (crispy fried)

Salt per taste

Turmeric powder – ¼ teaspoon

Red chili powder – ¼ teaspoon

Mustard seeds – ½ teaspoon

Split urad dal (without skin) – 1 teaspoon

Sambhar powder – 1½ teaspoon

Tamarind pulp – ¼ teaspoon

Oil – 2 tablespoon


  • Heat oil in a wok or pan and add mustard seeds, curry leaves, peanuts & urad dal.
  • When the seeds splutter and dal becomes brown, add onion and garlic. Fry for 2-3 minutes till onion starts becoming golden in color.
  • Now add chopped okra (bhindi or vandaikai), tomato, turmeric powder & salt. Fry covered for another 10-12 minutes on low heat. When the okra is done and is soft, add the Sāmbhar powder & tamarind. Fry for another few minutes till the oil fully separates & okra becomes dry and crispy.

Note: Transfer to a serving plate and garnish with chopped coriander. Serve this delicious sabzi or poriyal with chapatti, roti or rice. Yummy!

Happy Cooking!!

picture courtesy: Appy Bistro

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