Cheena Badam Bhendi (Bengali Style Okra with Peanuts)

Here is a fun fact. While badam in Hindi refers to only almond, Bengalis classify every variety of nuts as badam. Kaju Badam is cashew, Kaath Badam is almond, Cheena badam is peanut and hence the name of the dish. Cheena Badam Bhendi (Bengali Style Okra with Peanuts) is an easy to prepare side with very minimal ingredients and it tastes delicious.

I enjoy okra mostly when it’s crunchy and crispy. So, either I stir-fry or deep-fry it. To tell you the truth, I don’t have a wide variety of okra recipe up my sleeve. The other day, when I was talking to Mom, she mentioned this Cheena Badam Bhendi. I always used to love this dish but somehow had completely forgotten about this dish. After taking a few key points from her, finally I gave it a go. It was so tasty that even my little fella, who otherwise gags on okra, enjoyed it.

Okra with Peanuts, Bengali Style

This Bengali style okra with peanuts has two key ingredients, okra and peanuts. It’s a very mildly spiced dish and you don’t want any other flavors to overpower the taste of peanuts. Also, toss around the okra gently so you don’t mush it up. The idea is to create a golden peanut crust on the sliced okras.

Few Key Notes about Okra with peanuts! 

• You want to get the best quality okras that you can find. How to buy best quality okra? Look for bright green ones that will easily snap off at the tip like fresh green beans!
• It’s important to peel the peanuts else, it will give a bitter taste. Even if you buy peeled peanuts, you want to roast it before making the crumbs as it enhances the taste.
• If you are allergic to peanuts, you can swap it with any other variety of nuts.
• Allergic to nuts? Try using chickpea flour instead. Just follow the same recipe and instead of adding nut crumbs, add chickpea flour.

Paired with daal and rice, it’s a delicious healthy meal. And here are more Bengali dishes if you want to try!

Cheena Badam Bhendi (Bengali Style Okra with Peanuts)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 12 oz/340 g okra
• ½ cup peanuts
• 1 tablespoon mustard oil
• 1 teaspoon nigella seeds
• ½ teaspoon turmeric
• ½ teaspoon salt
• ½ teaspoon chili powder

Instructions

1. Dry roast the peanuts at medium low heat for 7 minutes. Then, rub the hot peanuts between a kitchen towel and the peel will come off easily.
2. Grind the peeled peanuts into coarse crumbs and keep it aside.
3. Wash the okra and pat dry it using a clean towel. This step is important to avoid the sliminess. Then, slice it in half lengthwise.
4. Place a heavy bottom pan on medium heat and pour the oil. Once the oil heats up, drop the nigella seeds and let it sizzle for a few seconds. Then, layer the sliced okra. Sprinkle salt, turmeric and chili powder. Give it a toss, cover the pan and cook for 5 minutes, tossing once in between.
5. The okra should soften after 5 minutes. Take the lid off the pan and let it sizzle for 5 more minutes. Gently toss once in between.
6. Scatter the peanut crumbs and toss it around to coat the slices. Cook for 4 minutes. The peanut crumbs will coat the okra and create a lovely brown crust. Taste for salt and add any, if required.
7. Serve it immediately. It pairs best with daal and rice.