BHINDI DO PYAZA RECIPE |
STARTUP COOKING
Bhindi do pyaza is a North Indian dish made with okra, spices, herbs and lots of onions. It is very tasty, delicious and quickest dish and it’s made with double quantity of onions. It’s everyone’s favorite in our home and it goes well with chapathi, roti, phulka, etc.,
Okra is easy to cook and readily available in most of the Asian markets, Okra is not only delightful on the tastes but also full of great health benefits.
This sleek and slender veggie is enriched with dietary fibre, magnesium, zinc, beta carotene, phyto-nutrients and calcium. Its sticky content is known to ease constipation and bowel function. Okra is a great ingredient which can be used to prepare a number of sensational dishes.
This Bhindi do pyaza is great for lunch boxes, festivals, pot lucks or any get-together. Follow my step by step photo recipe to prepare Bhindi Do Pyaza. If you like this recipe share it, tweet it and pin it.
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RECIPE FOR BHINDI DO PYAZA
Coarse : Lunch / Dinner
Cuisine : Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 20 min
Total Time : 30 min
INGREDIENTS
- 250 g bhindi (okra)
- 4 tbsp oil
- 1 tsp cumin seeds
- 2 tsp coriander seeds – crushed
- 1 inch ginger
- 1 tbsp garlic – chopped
- 2 green chilli – finely chopped
- 2 onion – chopped
- 1/4 tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp amchur powder
- 1 tsp cumin powder
- 2 tomatoes – finely chopped / pureed
- salt to taste
- 1/3 cup curd
- 1/2 onion – cut into cubes
- 1 tsp kasoori methi
- 1 tsp garam masala
- 2 tbsp coriander leaves – chopped
click here – side dish for chapathi
PROCEDURE
- rinse okra very well in water for 2 times and drain them completely
- wipe all the okras in clean kitchen towel and cut the edges and throw it out and chop the okra into 1 inch pieces
- heat a tbsp of oil in a non stick pan and fry the okra on a medium flame for 5-7 minutes and stir often
- once they partially cooked, remove the okras to a plate
- heat remaining oil in the sauce pan and temper with cumin seeds and crushed coriander seeds and then add chopped ginger, garlic and green chillies
- saute for few seconds
- add thinly sliced onions and saute until they translucent
- now add chopped tomatoes and along with turmeric powder, red chilli powder, coriander powder, amchur powder, cumin powder and salt
- mix well and cook the tomatoes well until it turns soft and mushy (this process takes about 2-3 minutes)
- add curd and fried okra
- mix well and cover with lid and cook in low flame for 5-6 minutes or until the oil starts to separate from the masalas (this time okras cooked well)
- add onion cubes, kasoori methi and garam masala powder
- mix well and cook for 30 seconds and then switch off the flame (onions should be little crunchy)
- garnish with coriander leaves
- serve hot with chapathi, rice, roti, etc.,
- taste delicious ????
NOTES
- wash and wipe the okras well before cooking
- adjust spice level according to your taste
- avoid adding the water especially cooking with okra
Try my Biryani Recipes
- veg dum biryani
- Chettinad mushroom biryani
- Egg Biryani
- Ambur mutton biryani
- bhai Veetu chicken biryani
- Chickpea biryani
- Spinach biryani
- Cauliflower biryani
Bhindi Do Pyaza with Step By Step Photo Recipe
clean the okra well in running water
cut down the edges and discard it
cut the okra in to 1 inch piece
heat a tbsp of oil in the non stick pan and add okra
fry on medium flame for 5-7 minutes, once partially cooked remove the okra from the pan and keep aside
heat remaining oil in the pan, temper with crushed coriander seeds
and cumin seeds
add chopped garlic, ginger and green chilli
saute for few seconds
add thinly sliced onion
saute well until it turns transparent
add chopped tomato, turmeric powder, red chilli powder, coriander powder, cumin powder, amchur powder and salt
mix well and cook the tomatoes and spices well
add curd
mix well
add fried okra
mix well
cover with lid and cook on low flame for 5-6 minutes or
until the okra cooked well
Bhindi do pyaza ready
add onion cubes, kasoori methi and garam masala powder
mix well and cook for 30 seconds and then switch off the flame
garnish with chopped coriander leaves
mix well and serve hot
serve with chapathi, rice or roti
BHINDI DO PYAZA
