Bhindi do Pyaza

Bhindi do pyaza is an Indian vegetable dish made from stir frying Okra with double the amount of Onions.

We call Okra / Lady’s finger as Bhindi and Onions as Pyaz in Hindi. “Do" in Hindi means twice or double.

We call this sabji as “Bhindi do pyaza” because here we add double the amount of Onions in this sabji than what we use generally.

Okra / Lady's finger / Bhindi

Here we add basic Indian dry spices to make the sabji spicy. 

This dish is for those who love Onion based sabji.

INGREDIENTS :

(1) 300 gms of Okra / Lady’s finger / Bhindi

(2) 2 large Onions, chopped

(3) 1 large Tomato, finely chopped

(4) Half tablespoon of Ginger Garlic paste

(5) 2 green chillies, finely chopped

(6) 1/4 tea spoon of Fenugreek seeds

(9) Half tea spoon of Cumin seeds

(10 1/4 teaspoon of Turmeric powder / Haldi

(11) Half teaspoon of Kashmiri lal mirch powder /  Red chilli powder

(12) Half teaspoon of Cumin / Jeera powder

(13) Half teaspoon of Coriander / Dhania powder

(14) Half teaspoon of Garam Masala powder

(15) 5 tablespoon of Cooking oil

(16 Salt to taste

Cuisine : Indian / North Indian

Serves : 2 persons

Time required : 30 minutes

PREPARATION :

(1) Wash Bhindi thoroughly in running water and dry them completely.

(2) Cut the top and tail of each Bhindi and then cut the Bhindi into 1 inch sized long pieces.

(3) Chop the Onions and keep aside.

(4) Chop the Tomatoes and keep aside.

(5) Mince the green  chiilies and keep aside

(6) Gather all the ingredients required for the preparation of Bhindi do Pyaza.

METHOD :

(1) Heat 3 tablespoons of cooking oil in a  kadhai / wok and put the cut Bhindi pieces in it to stir fry. 

(2) Close the lid and cook for 3-4 minutes. 

(3) Open the lid. Add salt and mix well. 

(4) Cover the lid again in between for some time so that the Bhindi gets cooked uniformly. It took me about 10 minutes on a low flame for the Bhindi to get cooked. 

After opening the lid...

(5) Transfer the cooked, stir fried Bhindi onto a plate and keep aside.

(6) Heat 2 tablespoon of oil in the same kadhai / wok and add 1/4 tea spoon of Fenugreek seeds to the warm oil. 

(7) When they turn dark brown, add half teaspoon of Cumin seeds.

(8) When they began to splutter, add chopped Onions and green chillies. Stir fry till the Onions change golden brown in colour.

(9) Add ginger garlic paste and sauté for 2 minutes till the raw smell of it goes away.

(10) Add chopped Tomatoes and cook for 2-3 minutes.

(11) Add Turmeric powder, Red chilli powder, Coriander powder, Cumin powder and Garam masala powder in the proportions given in the ingredients list. Mix well.

(12) Add required amount of salt. Note that we have already added salt to Bhindi while stir frying it, so add less salt this time only for the quantity required for Onion Tomato mixture.

Mix well.

(13) Add cooked Bhindi and mix well. Stir fry for 2 - 3 minutes so that the onion tomato mixture blends well with the Bhindi.

(14) Turn off the flame and transfer the cooked sabji on to a serving bowl. 

(15) Bhindi do pyaza goes very well with any Indian bread like rotis / phulkas/ chapatis. It can be served as a vegetable side dish along with steamed rice and daal. Serve hot.