Bhindi Do Pyaza or Okra and Onion Stir Fry
Bhindi Do Pyaza offers the delightful combination of the subtle sweetness of onion with the crispness of okra. Although this dish is often found in many Indian restaurant menus, you can easily cook it in your very own kitchen using fresh onions and bhindi and some spices. If you are thinking of a great Indian dish to have with hot rotis and probably a spicy pickle on a rainy day, then Bhindi Do Pyaza would be one of your best bets (not that it is not a good dish to prepare on other days of the year). Try out this Bhindi Do Pyaza recipe that you can follow.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 3 to 4
250 grams fresh bhindi or okra
250 grams onions, sliced finely
1 large tomato, chopped finely
3/4 teaspoon cumin seeds
A small piece of ginger, grated
A big pinch of turmeric powder
A pinch of asafoetida or hing (optional)
1 1/2 teaspoon coriander powder
1/4 teaspoon garam masala powder (optional)
1/2 teaspoon kasoori methi or dry fenugreek leaves
1/4 teaspoon sugar
2 tablespoons fresh coriander leaves
1/2 teaspoon red chilli powder
1 1/4 tablespoons of oil
Salt to taste
1. Wash and dry the bhindi or okra thoroughly. Trim both ends of each piece and cut into one-inch sections.
2. Heat 1/4 tablespoon of oil in a pan.
3. Add the sliced bhindi and stir fry them over medium heat. Mix or stir them every now and then to make sure that they would not stick to the pan or get burned.
4. Add the salt and turmeric powder before the bhindis are completely cooked and stir for around two minutes before removing from the heat. Put the stir fried bhindi in a bowl and set aside.
5. In the same pan, heat the remaining oil.
6. Add the red chilli powder, coriander powder, garam masala powder and sauté for about two or three minutes.
7. Add in the chopped tomatoes and cook for another five minutes.
8. Add in the stir fried bhindi that you have set aside earlier to the pan and mix well. Cook uncovered, for about 12 to 15 minutes, stirring occasionally.
9. Add the kasoori methi, lemon juice and sugar. Mix well and salt to taste before removing from the heat.
10. Garnish using fresh coriander leaves and serve with some hot rotis or rice.