Heat a pan over high heat, then reduce to low flame. Add peanuts and dry roast slowly until they turn an even golden brown. Transfer to a bowl and let cool completely.
2
Once cooled, add the peanuts to a blender jar along with grated dry coconut, garlic, ginger, green chilli, curry leaves, cumin seeds, and fennel seeds. Pulse until coarsely ground—maintain a textured consistency without making it into a fine paste.
3
Select medium-sized okra. When purchasing, test by snapping the tip—it should break cleanly if fresh. Break one in the middle to check that the seeds inside are small, indicating tender, fresh okra.
4
Wash the okra thoroughly under running water, then dry it completely with a clean kitchen towel. Place it under a fan for about 5 minutes to air-dry. This prevents the okra from becoming slimy during cooking. Ensure your knife and cutting board are also completely dry.
5
Once completely dry, trim the tops of the okra and cut them into dice-sized pieces. Avoid cutting too small, as okra shrinks during cooking.
6
Heat 1–1.5 tablespoons of peanut oil in a pan over medium-high heat. Once hot, add the ground peanut masala along with a little salt, turmeric powder, and 1/2 teaspoon of red chilli powder. Cook on medium-low heat for 2–3 minutes until the masala turns golden brown and becomes fragrant. Transfer to a bowl and set aside.
7
Add 1 tablespoon of oil to the same pan and heat. Add the cut okra along with a pinch of salt and a pinch of turmeric powder. Stir gently once and sauté over high heat for about 1 minute.
8
Cover the pan and cook on low heat. After a few minutes, uncover and stir gently once. Do not stir too much, as excessive stirring breaks the texture of the okra. Leave the lid off and continue cooking for 1–2 more minutes to achieve a better texture and to dry out any remaining stickiness.
9
Add lemon juice from half a lemon, which helps reduce stickiness. Add the prepared peanut masala and a handful of chopped fresh coriander. Mix gently over the lowest flame, then turn off the heat.
10
Taste the dish and adjust the salt as needed. Finish with fresh coriander garnish. Serve alongside phulka, varan bhat, or a fresh salad.
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