Bhindi Do Pyaza Recipe
Hello, freiends! Welcome to Naiya’s kitchen. Actually, Bhindi
Do Pyaza is a flavourful Indian dish that combines tender okra (bhindi) with
caramelised onions (pyaza). This dish is known for its aromatic spices and the
perfect balance of textures. Whether you're a fan of Indian cuisine or just
looking to try something new, this recipe is a must-try.
Basically, Bhindi Do Pyaza is a classic Indian dish that brings together the
earthiness of okra and the sweetness of caramelised onions. With a medley of
aromatic spices, this dish offers a symphony of flavours and textures that will
transport you straight to the heart of Indian cuisine. Try out this recipe to
enjoy the perfect blend of tradition and taste in every bite.
So what are you waiting for! Let's dive into the steps of creating this mouth-watering
Bhindi Do Pyaza! Enjoy cooking.
Ingredients to make Bhindi Do Pyaza:
250 grams fresh okra (bhindi), washed, dried, and cut into
1-inch pieces
2 thinly sliced large onions
2 finely chopped medium tomatoes
2-3 green chilies, slit lengthwise
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala (opt)
1/2 teaspoon cumin powder
Salt to taste
2 to 3 tablespoon cooking oil
For garnishing:
Freshly chopped coriander leaves
Instructions to make Bhindi Do Pyaza:
Wash the okra thoroughly and pat them dry using a kitchen
towel. Trim the ends of the okra and cut them into 1-inch pieces.
If the okra are too wet, make sure to dry them completely, as excess moisture
can make them slimy during cooking.
Heat 2-3 tablespoons of oil in a large pan over medium heat. Add the okra
pieces and sauté them until they are lightly browned and slightly crispy. This
step helps to reduce the sliminess of the okra. Remove them from the pan and
set aside.
In the same pan, add a bit more oil if needed and heat it. Add cumin seeds and
let them splutter, then add the thinly sliced onions.
Sauté the onions on medium-low heat until they turn golden brown and
caramelised. This can take about 10-15 minutes.
Add ginger paste and garlic paste. Sauté for an additional 2 minutes until the
raw smell disappears.
Add the chopped tomatoes and cook until they turn soft and the oil begins to
separate.
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix
well and cook for a few minutes until the spices are well incorporated.
Toss in the sautéed okra and mix gently with the onion and spice mixture.
Add slit green chilies for a spicy kick. Adjust the number of chilies according
to your spice preference.
Sprinkle garam masala over the mixture and give it a final mix. Season with
salt according to your taste. Cook for an additional 5-7 minutes, allowing the
flavours to meld together.
Once the bhindi and onions are well combined and cooked, transfer the Bhindi Do
Pyaza to a serving dish.
Garnish with freshly chopped coriander leaves for a burst of freshness.
Serve this delectable Bhindi Do Pyaza with warm rotis, naan or steamed rice.
The combination of tender okra and caramelised onions in rich spices is sure to
delight your taste buds!
