Bhindi Do Pyaza is a delicious Indian dish where okra (bhindi) is cooked with onions (pyaaza) in a rich and flavorful gravy. Here’s a recipe to make Bhindi Do Pyaza:
Ingredients:
- 250 grams okra (bhindi), washed, dried, and chopped into 1-inch pieces
- 2 large onions, thinly sliced
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnishing
Instructions:
- Prepare the Okra:
- Wash the okra and pat it dry completely using a kitchen towel. Trim the ends and chop them into 1-inch pieces. Set aside.
- Cooking the Onions:
- Heat 1 tablespoon of oil in a pan over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized. Remove half of the caramelized onions from the pan and set aside for later use.
- Cooking the Bhindi:
- In the same pan with the remaining caramelized onions, add the remaining oil if needed.
- Add cumin seeds and let them splutter.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes until the spices are fragrant.
- Adding Okra:
- Add the chopped okra to the pan and mix well with the onion-tomato mixture.
- Cover the pan and cook for 8-10 minutes over medium-low heat, stirring occasionally, until the okra is cooked through and tender.
- Finishing Touches:
- Once the okra is cooked, add the reserved caramelized onions and garam masala. Mix gently to combine.
- Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with roti, naan, or rice.
Enjoy the rich flavors of Bhindi Do Pyaza as a side dish with your favorite Indian bread or rice.
