Bhindi do pyaza is a popular north Indian sabzi/curry which is famous for its nutritious value and of course for its awesome taste. It is a simple recipe served with chapati/parantha and also with rice as a side dish for lunch and dinner. We can make bhindi/ladyfinger in many ways like dry bhindi masala, stuffed bhindi or bhindi masala with gravy. I am preparing here bhindi do pyaza sabzi in a simple and easy way which tastes like restaurant's bhindi do pyaza . Here is the recipe with step by step instructions and photos.
Ingredients Preview. Firstly, wash and wipe off bhindi/okra/ladyfinger well before chopping, else will turn sticky. Cut the stems of the bhindi/okra.
Heat a pan/wok. Add 2 tbsp oil to it.
Add medium sized chopped okra.
Spread the okra/bhindi so that oil coats it well. Stir it occasionally, making sure the bhindi has been cooked well from all the sides. Fry till the bhindi turns slightly golden brown in colour. Then keep it aside in a plate.
In the same wok add 1 tbsp more oil and then add onion cubes to it.
Add whole green chilies to it.
Fry it till translucent. Transfer them in a plate and keep it aside.
In the leftover oil add carom seeds (Ajwain) to it.
Add finely chopped onion to it.
Add coarsely grounded tomato puree (Grind tomatoes, ginger, green chilies in a grinder or chopper).
Cook it till the water got reduced. Add turmeric powder to it.
Add coriander powder to it.
Add dried mango powder and red chili powder to it.
Mix all the spices well and cook all spices for 2 mins.
Add stir fried onion cubes to it and mix it well.
Add fried bhindi/okra to it.
Add salt to it and mix it well.
Cover and simmer for 3 minutes or till the bhindi/okra absorbs masala.
Add garam masala to it and garnish it with roasted green chilies. Bhindi do pyaza is ready to serve. Enjot it with chapati/parantha.
0 servings
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