Maharashtrian Peanut Masala Bhindi

A dry bhindi needs the right oil

Bhindi punishes haste. If the pieces are damp or crowded, they steam and turn sticky. Bharat groundnut oil gives the dish enough heat and steadiness to fry the edges before the peanut masala goes in. The flavour stays light, which lets the roasted peanut and amchur carry the finish.

This is the kind of sabzi that belongs beside phulka, varan, or a plain bowl of curd rice. Keep the masala coarse. Powdered peanuts disappear; crushed peanuts hold their shape and make the bhindi feel substantial.

Method

1. Wipe the bhindi dry with a kitchen cloth. Trim and slit each piece lengthwise.
2. Grind roasted peanuts, sesame seeds, chilli powder, coriander powder, amchur, jaggery, and salt into a coarse mix.
3. Heat Bharat groundnut oil in a wide kadhai over medium-high heat.
4. Add cumin and curry leaves. Let the leaves crackle.
5. Add the bhindi in one layer. Cook for 8 to 10 minutes, turning only when the edges blister.
6. Add turmeric and toss once.
7. Sprinkle in the peanut masala and cook uncovered for 6 to 8 minutes.
8. Taste for salt and amchur. Serve hot while the edges are crisp.

Notes from the kitchen

• Use a wide pan. Bhindi needs surface area more than stirring.
• Do not cover the kadhai after the bhindi goes in.
• The same peanut masala works with tindora, brinjal, or parwal.