Friday, 4 November 2011

Bhindi do pyaza (Okra with onions)

bhindi do pyaza

Bhindi do pyaza, as the name suggests, contains lots of onions and in two forms- sliced and big chunks. Onions in this dish imparts a subtle sweetness to bland bhindi.This is a favorite North Indian dish which features on many Indian restaurant menus. Bhindi do pyaza is sure to turn a non believer into a fan as happened in case of my husband.

Recipe of Bhindi do pyaza

            250 grams bhindi (okra) - cut into 1 inch pieces
            2 onions (pyaz) - sliced
            1 onion- cut into chunks and separated
            1 tomato- pureed
            1 1/2 tablespoon oil
            1/2 tsp jeera (cumin seeds)
            1/2 tsp turmeric powder
            1/2 tsp red chilli powder
            1 tbsp kasoori methi (dry fenugreek leaves)
            1 tsp saunf (fennel) powder
            Salt to taste.

1. Heat oil in a pan. Add cumin seeds and when they turn brown, add onions. Stir fry them till they are transparent.
2. Add bhindi, salt and add turmeric powder and mix. Cook covered on low heat till bhindis are soft. Stir occasionally.
3. Add saunf powder, chilli powder and kasoori methi and mix well for 2-3 minutes.
4. Add tomato puree and cook further for 2 minutes. Serve hot bhindi do pyaaza sabzi with roti or paratha.

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