- Rinse bhindi (okra) well with water. Drain all the water.Dry each bhindi with a kitchen napkin to avoid it getting slimy while cooking. Slice and discard the stalks and the lower tip from the bhendi,cut into large pieces.Keep aside.
- In a kadhai heat oil,add jeera, asafoetida,curry leaves, garlic and green chillies cut into pieces.saute well till skin of green chillies turn white.
- Add bhendi and roast on a slow flame till it is cooked and becomes crisp.
- Let it cool completely. Add cooked bhendi to mortar and pestle add roasted peanut powder,salt, turmeric powder and chopped coriander leaves and make a coarse paste.
- If you don’t have a mortar and pestle, you can also crush the ingredients in a food processor. Just make sure to keep it coarse and not pasty.
- Tip:This dish is a bit spicy,you can adjust the same by reducing the chillies.