Fusion wali Bhindi - An amalgamation of Bengali and Maharashtrian cuisine

Growing up in a Bengali household, I have very well inherited the pungent smell of mustard oil and the flavors of “panch phoron”.  In case you guys don’t know “panch phoron”, it is a mixture prepared with equal parts of fenugreek seeds (Methi), nigella seeds (Kalonji), cumin seeds (Jeera), fennel seeds (Saunf) and black mustard seeds (Rai). This is used as a tempering ingredient in quite a lot number of traditional Bengali dishes. Hence the name “Panch phoron” – “Panch” means “five” and “phoron” means “tempering”. Even though this is a common tempering ingredient, it is also a common practice to just use fenugreek seeds or nigella seeds as a tempering ingredient to keep things lighter. And this is what I use here in this preparation. 

Even though I did not grow up in Maharashtra, I have spent significant years of my life here and I can say that I understand Maharashtrian cuisine fairly well. One ingredient which is commonly used here is peanuts. I have tried out different vegetarian dishes which consists of the core vegetable and loads of peanuts. And I love this preparation a lot.

So, here comes my version of Bhindi which is a blend of both the cuisines I absolutely love. Here, I inherit the flavors of nigella seeds and combine it with the richness of peanuts and trust me, the resulting combination is something you should not definitely miss. 

Fusion wali bhindi

This is a recipe inspired by bengali and maharashtrian cuisine combining the flavors of nigella seeds, pungency of mustard oil and richness of peanuts.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Bhindi, Okra, Peanuts
Servings: 4 people
Calories: 83kcal
Author: Anindita Das


  • 500 gms Bhindi (Okra)
  • 1 tbsp mustard oil
  • 1 tbsp Kalonji (nigella seeds)
  • 0.5 cup peanuts
  • 5 quantity green chillies
  • 1 tsp turmeric powder
  • Salt (as required)


  • Dry roast the peanuts and make a coarse paste out of it.
  • Rinse the bhindi in running water and pat them dry. You can also let them dry naturally by spreading them on a plate and leaving them for some time.
  • Half slit the bhindi as is shown in the picture.
  • Add the oil on to a frying pan and temper it with kalonji seeds.
  • Add the bhindi, green chillies, turmeric and salt.
  • When the bhindis are almost done, add the peanuts paste and fry it for 2 minutes.
  • Serve it with roti or paratha.


Make sure the bhindis are dried properly before adding it to the pan. This step ensures that the bhindis are not mushy.

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