Bhindi Do Pyaza Recipe
5/5
Bhindi Do Pyaza is a popular Indian dish made with okra (bhindi) and onions cooked in a flavorful onion-tomato masala. The name “Do Pyaza” literally translates to “double the onions,” indicating the generous use of onions in this dish. Bhindi Do Pyaza is known for its tangy and spicy flavors, and the combination of tender okra and caramelized onions creates a delicious and satisfying dish. It can be enjoyed as a main course with roti, paratha, or rice.
INGREDIENTS
- Bhindi (Okra/Ladyfinger): 250 grams, washed and dried
- Onion: 2 large, thinly sliced
- Tomato: 2 medium, finely chopped
- Green chili: 2, slit lengthwise
- Ginger-garlic paste: 1 tablespoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon (adjust according to taste)
- Coriander powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Garam masala: 1/2 teaspoon
- Salt to taste
- Oil: 2 tablespoons
- Fresh coriander leaves for garnishing
INSTRUCTIONS
- Heat oil in a large pan or skillet over medium heat.
- Add sliced onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chili. Sauté for a minute until the raw smell disappears.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a minute to roast the spices.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add the bhindi (okra) and mix well with the onion-tomato mixture.
- Cover the pan and cook on low to medium heat for about 10-12 minutes, stirring occasionally. This will allow the bhindi to cook and become tender.
- Remove the lid and cook for an additional 2-3 minutes to remove any excess moisture and crisp up the bhindi slightly.
- Sprinkle garam masala over the bhindi and give it a final stir.
- Garnish with fresh coriander leaves.
- Serve hot with roti, paratha, or rice.
TIPS
- Choose fresh and tender okra for the best taste and texture.
- Make sure to wash and dry the okra thoroughly to remove any moisture, as this helps in preventing the sliminess.
- You can adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chili.
- Do not overcook the bhindi, as it can become mushy. Cook it until it is tender but still retains some crunch.
- If you prefer a more dry and crispy texture, cook the bhindi uncovered for a few extra minutes after removing the lid.
- Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a pan, adding a splash of water if needed.
NUTRITION VALUE
- Calories: Approximately 150-200 calories
- Carbohydrates: Approximately 15-20 grams
- Protein: Approximately 4-6 grams
- Fat: Approximately 8-10 grams
- Fiber: Approximately 4-6 grams
