Bhindi Do Pyaza is a restaurant style curry made with bhindi(okra) in a delicious and flavorful onion and tomato gravy! It is called ‘do pyaza ‘ as ‘do’ means double and ‘pyaza’ means onions in hindi. So onions are either added twice in the preparation or onions are used double the amount of okra by some people! Either ways , we are going to use a lot of onions !! In this recipe we will add onions at 2 stages, in the beginning and at the end of the preparation!
The problem which many people face with okra is that , the dish turns slimy sometimes. The best trick to prevent the sliminess is to wash the okra and pat dry it with a kitchen towel or spread it on a kitchen cloth to air dry for some time. You can wash the okra the night before and leave it to air dry on kitchen towel overnight. It will be much easier to chop and cook the next morning. Any sour agent like lime juice or amchoor powder also helps in reducing the sliminess.
Okra is packed with dietary fiber and it is low in calories. It has low glycemic index and it helps in controlling and maintaining blood sugar levels in the body. It is filled with folic acid, vitamin B, vitamin C, vitamin A, vitamin K, calcium, fiber, potassium and antioxidants!
Bhindi do pyza is full of taste and as okra has many health benefits, please give this recipe a try and don’t forget to give me your feedback
”If you try this recipe I would love to hear from you! I would appreciate if you could leave a review or a comment below !! Please feel free to share your feedback and suggestions as well! Thank you so much.
Cusine: Indian Course: Side dish Serves: 3-4
Ingredients:
- Oil : 3tbsp+2tbsp
- Cumin seeds: 1tsp
- Coriander seeds: 1 tsp ( crush them coarsely in a mortar and pestle )
- Bay leaf: 1
- Carom seeds/Ajwain : 1/4 tsp
- Ginger: 1 inch grated+1/2 inch julienned
- Ginger: 6-7 cloves, chopped finely
- Green chillies: 1-2 sliced (optional )
- Okra/Bhindi: 300 gms
- Onions: 3 chopped finely
- Onion: 1 diced into big cubes
- Tomatoes: 3 , chopped finely
- Tomato: 1 , cut in big pieces
- Turmeric powder: 1/2 tsp
- Coriander powder: 1 tbsp
- Cumin powder: 1/2 tsp
- Red chilli powder: 1/4 tsp ( more if you want it spicy )
- Yogurt: 1/4 cup
- Dried fenugreek leaves/Kasoori methi: 1tsp
- Garam Masala: 1/2 tsp
- Dried mango powder/Amchoor Powder: 1tsp ( optional ..if your tomatoes are sour then there wont be the need of amchoor powder )
- Chopped fresh coriander leaves: a handful
Method:
- First of all, wash okra under running water. Let it air dry on a kitchen towel or pat dry it with a cotton cloth/kitchen towel.
- Slice off the hard green top of okra and cut it into two pieces. For bhindi do pyaza, okra pieces should be big in size.
- Heat 2 tbsp of oil in a wide non stick pan/kadhai. Once hot add okra pieces to it.
- Saute okra for 4-5 minutes on medium flame , until it is soft and cooked. It will have dark green color when cooked. Take it out and keep aside.
- Now, in the same pan add 1 tbsp oil and fry diced onion for few minutes until it is soft and translucent. Take it out and keep aside.
- Next, heat 2 tbsp oil in the same pan. Once hot, add cumin seeds, bay leaf, carom seeds and crushed coriander seeds.
- Add grated ginger, garlic and green chilli and saute for few seconds.
- Now add chopped onions and fry until it is golden brown in color.
- Add chopped tomato and mix everything nicely.
- When tomatoes are soft and mushy, add salt, turmeric powder, red chilli powder, cumin powder and coriander powder and cook until oil starts to separate from the sides of pan.
- Now add yogurt and keep whisking for 1-2 minutes to prevent yogurt from curdling.
- When the gravy leaves oil from corners, add 1/2 cup water and let it come to boil.
- Add okra, cooked onion cubes, julienned ginger and chopped tomato and mix.
- Add garam masala, kasoori methi , amchoor powder (if required ) and cook for 1-2 minutes.
- Mix chopped fresh coriander.
- Serve hot with chapatis or jeera rice.
- Enjoy!
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Thank you so much !