Bhindi Do Pyaza/How to make Bhindi do Pyaza14 Apr, 2017
- Servings : 4
- Prep Time : 15 min
- Cook Time : 25 min
Bhindi do pyaza is very famous north Indian side dish makes with onion, bhindi, and spices. Bhindi is known as okra OR ladyfinger. There are two different myth about “do pyaza”; few people believe do pyaza means quantity of onion is double than the regular bhindi and few think uses of onion at a different time (twice) in this recipe so it called do pyaza but whatever is the reason, it makes delicious bhindi.
Selecting the okra/bhindi: Always choose small and slip pods, as they are tender. You can test by breaking a small portion f the tail by finger. If it breaks easily that means okra is good to cook.
How to avoid sliminess: Always wash bhindi first & then dry them completely with the kitchen towel. If you don’t dry them, will become sticky. While cutting the okra it looses some stickiness and gooey stuff on the knife so wipe the knife with a paper towel.
Cooking the okra: As okra is a very famous dish from Punjab cuisine, it gives authentic taste when it cooks in mustard oil. While cooking in the mustard oil, heat the oil till smoking point then reduce the heat it helps to remove the raw/bitter flavor of the mustard oil.
As I am preparing the okra at home so I don’t fry the okra but in restaurants, they fries the okra to give more crunchiness in the dish.
Here I am presenting the best, delicious and full of nutrient “bhindi do pyaza’’.
Okra 400 gms Onion 4 mediums Tomato 1 medium (optional) Cumin seeds ½ tsp Caraway seeds ½ tsp Ginger-garlic paste 1 tbsp. Coriander powder 4 tsp. Turmeric powder ½ tsp. Green chillies 4 Red chily powder ½ tsp Garam masala ½ tsp Amachur (Dry Mango Powder) ½ tsp. Lemon juice 1 tsp or to taste Mustard oil 4 tbsp Salt to taste Chopped coriander leaves 1 tbsp
Wash, clean and dry the okra and then cut into 1’’ and cut 2 onions into the square piece and 2 in the thin slice. Heat oil in the pan over high heat once it comes to smoking point reduce the heat to low and let it cool down.
Once it cools down, increases the heat to medium and then adds okra and fry them about 7-8 min, stir occasionally until they are half done.
Once done, keep aside in the plate and in the same pan add square onion, sauté them until it becomes translucent, remove it into the plate. In the same pan add cumin seeds and ajwain/caraway seeds and sauté it for 30 sec
Then add ginger garlic paste and sauté it till raw flavor of garlic goes away. Now add sliced onion and sauté it once it becomes soft, it takes 5-6 min then add slitted green chilies.
Now add coriander powder, red chilies powder, turmeric powder and garam masala.
Sauté it till masala leaves the side. Once masala leaves the side then add chopped tomato and cook it for 2-3 min until it becomes mussy.
Sauté it till masala leaves the side. Once masala leaves the side then add chopped tomato and cook it for 2-3 min until it becomes mushy. Now add cooked bhindi, cooked onion.
Add salt. Mix it well and then add lemon juice
Amchur and cook it for 4-5 min. Switch off the flame and garnish with chopped cilantro/coriander leaves.
Bhindi do pyaza is ready to serve with Roti, Paratha or Naan.
- 1. While cooking okra, no need to add water otherwise it becomes gooey.
- 2. I have added sliced and square shape onion but you can cut in any shape.
- 3. Instead of stir-fry, you can fry the okra as well.
- 4. While cooking the okra no need to cover with lid to keep prevent it become mussy.
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