Kaanda Bhendi (Onion Okra ) Stir Fry


2 tbsp oil
1 red onion cut into long thin strips
1 cup okra chopped into 1 cm discs
1 tbsp jeera powder
Juice of 1/2 lime
A pinch of red chilli powder
Salt to taste
1 tbsp dry grated coconut
1 tbsp dry roasted peanuts roughly crushed
Some finely chopped coriander



Heat the oil in a wok or kadai on a hight flame. Reduce flame to medium, add onion, and stir fry till a light brown.


Add okra and stir till well coated with the onion and oil.


Add jeera powder, red chilli powder, and salt. Mix well.


Let the okra cook for a few minutes taking care not to let it stick to the wok. Add a little hot oil if it starts to stick. Stir occasionally until the okra is cooked through. Usually takes 8-10 minutes. Turn off the heat.


Stir in the grated coconut and peanut powder. Add the lime juice and sprinkle the finely chopped coriander. Give it one final stir. Cover and let it sit for a few minutes until all the flavours are well blended.


Note: Serve hot with Jowar Bhakri (Indian bread made from Sorghum) or Varan – Bhaat and Toop. ( Varan is a simple preparation of yellow lentils, Bhaat is rice, Toop is our delicious and highly nutritious clarified butter).



This Mediterranean recipe is easy to prepare and a great source of Plant-Based Protein.

Chawli (Cow pea)


Chawli is often referred to as “poor man’s meat” due to the high levels of protein found in the seeds and the leaves.

Bharlela Vaanga – Stuffed Brinjal


Serve hot with dahl and rice or hot Jowar Bhakhris.