Bhindi Do Pyaza is a North Indian dish made from Okra and doubles the amount of Onions.
Course: Main Course
Author: Dassana Amit
500gramsokra(bhindi or lady fingers)
2large onionsor about 4 medium onions, about 2 heaped sliced onions
1teaspoonred chilly powderor add as required
1teaspoondried mango powder(amchur powder) or add as required
1teaspoongaram masala powder
3 to 3.5tablespoonsoil or ghee(clarified butter)
salt as required
Firstly wash the okra in running water. Then wipe them with a kitchen napkin.
Now chop the okra into half-inch pieces.
Slice the onions thinly.
Making Bhindi Do Pyaza
In a pan or wok, add oil or ghee. Then add the chopped okra. Saute them on a low to medium flame till the okra become slightly tender.
Now add the sliced onions. Add all the dry masala powders except garam masala powder and amchur and mix well.
Add salt too. Mix the okra well with the onions.
Cook on a slow flame till the okra has become tender and cooked. Don’t overcook as the okra will get mushy.
Lastly, add the garam masala powder and amchur.
Mix the garam masala powder and amchur powder with the okra and onions.
Serve bhindi do pyaza with rotis or phulkas. It can also be served as a side dish.
Always rinse the okra first and then wipe them dry and then chop them. If you just wash them and then chop them they become sticky, while chopping itself. Even while cooking them, they become slimy and mushy.
Avoid adding water when making a recipe exclusively with okra as they become too sticky and mushy. If your recipe uses water, then its better to first lightly shallow fry the okra and then use them in the recipe.
I have not covered the pan in this recipe as I do not want the bhindi do pyaza to be slimy and sticky.
Adding a sour ingredient like dry mango powder or tamarind paste reduces the sliminess of okra.