Bhindi Do Pyaza Recipe is a North Indian recipe prepared with ladies finger, Onions and it is mildly spiced with cumin, coriander, amchur and red chilly powder. This recipe goes well with roti, dal-chawal.
BHINDI DO PYAZA RECIPE
PREP TIME:15Mins; COOKING TIME:20Mins; TOTAL TIME :35 Mins; SERVINGS :4
- 400 grams okra (bhindi or lady fingers)
- 2 large onions
- 1 Big Tomato
- 2 green chillies
- 1 inch piece of ginger
- ½ teaspoon turmeric powder
- 1 teaspoon red chilly powder
- 1 teaspoon dried mango powder/amchur
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 4 tablespoons oil or ghee
- salt as required
- Wash the bhindi in running water, pat dry in a kitchen cloth and allow it to dry completely.
- Next chop the bhindis into half inch pieces.
- Cut one big onion into big pieces and another onion into small pieces and keep them separately.
- Chop the tomatoes and slit the green chillies. Cut the coriander to garnish in the end.
- Grind the tomatoes, green chillies and ginger.
- In a pan or wok, add one tablespoon of oil or ghee.
- Add the chopped bhindis and saute them on a medium flame till the bhindis start changing colour or till they are three fourths cooked. Keep it aside.
- In the same pan add little oil and put big diced onions and fry till they turn translucent. Keep it aside in another bowl.
- Add the remaining oil into the pan. Put the small, cut onions and fry them on medium heat till they change colour.
- Next, add the tomato puree and fry till well cooked. If the base is turning dry, add 2-3 tablespoons of water and cook for a minute.
- Next add the red chilly powder, cumin and coriander powder and fry for sometime.
- Add salt followed by amchur powder and mix all the spices well.
- Turn the heat to low and finally add the fried bhindi and onions that you had kept aside.
- Lastly add the garam masala powder, mix and dish it out into a bowl.
- Garnish with coriander leaves.
- Serve Bhindi Do Pyaza with rotis or phulkas.
Bhindi fry|bendekayi palya|okra fry is a north Indian dish prepared with bhindi stir fried with minimal spices and grated coconut. This is a simple everyday dish made with onions, tomatoes and mild spices. Bhindi is high on nutrition and flavor which is loved by everyone. Bhindi fry is spicy and flavorful which is a perfect side dish for phulka, chapathi or rice. Alternately, bhindi fry or bendekayi palya can be prepared without onions and tomatoes with coconut gratings, tamarind and seasoned with mustard and red chilly.
BHINDI FRY | BENDEKAYI PALYA| OKRA FRY
PREP TIME: 10Mins; COOKING TIME: 20Mins; TOTAL TIME: 30Mins
SERVINGS: 4; AUTHOR: LAKSHMI BANGALORE
- 500gm okra or bhindi
- 1/4 tbsp mustard seeds
- 1/2 tbsp cumin seeds
- 2 green chilies
- 1/4 tbsp turmeric powder
- 1 tsp. red chili powder
- 1 tsp. amchur powder
- 2 tbsp garam masala
- 1 Onion
- 1 tomatoes
- 2 tbsp. coconut grating (optional)
- few curry leaves
- 3 tbsp oil
- Salt to taste
- Rinse the okra well and pat them dry with a cloth.
- Cut off both the ends and chop them into half inch pieces. keep aside.
- Heat 2 tbsp oil in a heavy based pan, add mustard seeds and cumin seeds. Let the mustard seeds splutter.
- To this seasoning add curry leaves, and slit green chillies, onion and fry till translucent.
- Next add tomatoes and fry for 2 minutes.
- Add chopped bhindi and saute it on medium heat continuously.
- Add amchur powder and fry the bhindi well for about 5 minutes till they shrink and is no more slimy.
- Add turmeric powder, little salt and fry until done.
- Pour a tablespoon of oil to the center of the pan and add chili powder & garam masala powder to the oil.
- Mix it well with the bhindi and saute for 2 minutes till the raw smell of the chilli goes away.
- Add grated coconut and season with salt. Saute for another 2 minutes.
- Serve the tasty bhindi stir fry with phulka, chapathi or rice.