Bhindi Do Pyaaza is a popular North Indian dish. Okra is called Bhindi in Hindi and the pyaaza stands for onions, onions are called as pyaaz in Hindi. There are many different versions of making Bhindi Do Pyaaza. The recipe that I am posting here comes from my sister and it’s a simple, easier and non fussy version of making Bhindi Do Pyaaza. Bhindi do pyaaza, as the name suggests is okra cooked along with double measure of onions (do pyaaza) generally meaning double the quantity of onions usually used in preparing a dish.This curry is a wonderful combination of flavors, extremely tasty and very addictive.
Ingredients :
For the okra ~
Okra – 250 gms
Oil – 1 Tbsp
Salt & turmeric powder
For the curry ~
Onions (sliced) – 1 large
Tomatoes (diced) – 2 small
Green chillies (sliced) – 3-4 no.
Ginger (minced) – 1 tsp
Garlic (minced) – 1 Tbsp
Cumin seeds – 1 tsp
Coriander powder – 1 Tbsp (preferably freshly ground)
Garam Masala – 1/2 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1-2 tsp
Amchur (dry mango powder) – 2 tsp
Yogurt/Curd - 2 tbsp
Kasuri Methi (crushed) – 1 tsp (optional)
Sugar - 1/4 tsp
Salt to taste
Oil – 1 1/2 Tbsp
Method :
Firstly wash the okras in running water. Then wipe them with a kitchen napkin. Trim the ends and cut them into one inch pieces.
Heat the oil in a non-stick pan on medium heat and add in the okra pieces and stir fry them till they are three-fourth cooked. Constantly stir fry on medium to ensure they don’t burn or stick to the pan. Add salt and turmeric pwd and remove.
For the curry ~
In the same pan, add the remaining oil. Add the cumin seeds and toss for 8-10 seconds. Add in the turmeric powder, chopped ginger, garlic and slit green chillies. Cook for another 30 seconds, and add in the onions and tomatoes, chilli powder, coriander powder, amchur powder and salt and cook on medium heat for 5-7 minutes, until the tomatoes are soft.
Now add the stir fried okra, beaten curd, sugar and combine well and cook further uncovered for 12-15 mts. Keep stir frying on medium heat till the curd is well blended with okra and onions Finally mix the garam masala powder and amchur powder with the bhindi and onions.
Serve hot with roti, puri, paratha or rice.
Tips :
Always wash the ladyfingers, wipe them dry and then chop them. If you just wash them and then chop them, then while cooking the ladyfingers become too mushy due to moisture.
Avoid adding water when making a recipe exclusively with lady fingers as they become too sticky and mushy. If your recipe uses water, then its better to first lightly shallow fry the okras and then use these in the recipe.
Ingredients :
For the okra ~
Okra – 250 gms
Oil – 1 Tbsp
Salt & turmeric powder
For the curry ~
Onions (sliced) – 1 large
Tomatoes (diced) – 2 small
Green chillies (sliced) – 3-4 no.
Ginger (minced) – 1 tsp
Garlic (minced) – 1 Tbsp
Cumin seeds – 1 tsp
Coriander powder – 1 Tbsp (preferably freshly ground)
Garam Masala – 1/2 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1-2 tsp
Amchur (dry mango powder) – 2 tsp
Yogurt/Curd - 2 tbsp
Kasuri Methi (crushed) – 1 tsp (optional)
Sugar - 1/4 tsp
Salt to taste
Oil – 1 1/2 Tbsp
Method :
Firstly wash the okras in running water. Then wipe them with a kitchen napkin. Trim the ends and cut them into one inch pieces.
Heat the oil in a non-stick pan on medium heat and add in the okra pieces and stir fry them till they are three-fourth cooked. Constantly stir fry on medium to ensure they don’t burn or stick to the pan. Add salt and turmeric pwd and remove.
For the curry ~
In the same pan, add the remaining oil. Add the cumin seeds and toss for 8-10 seconds. Add in the turmeric powder, chopped ginger, garlic and slit green chillies. Cook for another 30 seconds, and add in the onions and tomatoes, chilli powder, coriander powder, amchur powder and salt and cook on medium heat for 5-7 minutes, until the tomatoes are soft.
Now add the stir fried okra, beaten curd, sugar and combine well and cook further uncovered for 12-15 mts. Keep stir frying on medium heat till the curd is well blended with okra and onions Finally mix the garam masala powder and amchur powder with the bhindi and onions.
Serve hot with roti, puri, paratha or rice.
Tips :
Always wash the ladyfingers, wipe them dry and then chop them. If you just wash them and then chop them, then while cooking the ladyfingers become too mushy due to moisture.
Avoid adding water when making a recipe exclusively with lady fingers as they become too sticky and mushy. If your recipe uses water, then its better to first lightly shallow fry the okras and then use these in the recipe.
Sending this to my ongoing event "Spotlight : Curries/Gravies" event
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