Why Make This Recipe
Bhindi Do Pyaza is a delightful dish that beautifully showcases okra, or bhindi, in a way that many people love. The recipe is a simple twist on traditional okra curry, ensuring you get both texture and flavor. The combination of fresh ingredients, spices, and a hint of tang from yogurt makes this dish exciting. It’s not just food; it’s comfort on a plate!
How to Make Delicious Bhindi Do Pyaza
Ingredients:
- 6 tablespoons Oil (Use mustard oil for authentic flavor)
- ½ cup Cubed Onions (Red onions work best)
- 2 teaspoons Fresh Ginger (Finely chopped, or use ginger paste)
- 2-3 Green Chilies (Slit and adjust based on spice preference)
- 1 pound Okra (Bhindi) (Fresh and completely dry)
- ½ cup Cubed Tomatoes (Can be replaced with tomato puree)
- 1 cup Grated Tomatoes (Discard skin for smoother texture)
- 1 teaspoon Cumin Seeds (Cumin powder works as a substitute)
- ½ teaspoon Carom Seeds (Ajwain) (Can be omitted)
- 2 Bay Leaves (Discard before serving)
- 2 teaspoons Coriander Powder (Adjust to taste)
- ½ teaspoon Turmeric Powder
- 2 teaspoons Kashmiri Red Chili Powder (Adjust to taste)
- ½ teaspoon Roasted Cumin Powder (Can be skipped)
- 1 teaspoon Salt (Adjust to taste)
- ½ cup Plain Yogurt (Whisked with 2 tsp chickpea flour)
- 2 tablespoons Chopped Cilantro (For garnish)
- ½ teaspoon Garam Masala Powder (Add at the end for flavor)
Directions:
- Preparation: Begin by washing the okra thoroughly and patting it dry. Cut the okra into small pieces. Chop the onions and tomatoes, and set them aside.
- Heat the mustard oil in a pan over medium heat. Once it’s hot, add cumin seeds and let them crackle.
- Add the cubed onions and sauté until they are golden brown. Then, add the fresh ginger and green chilies, cooking for a couple more minutes.
- Introduce the chopped tomatoes and stir until they soften. Add the grated tomatoes and mix well.
- Season with salt, turmeric powder, coriander powder, and Kashmiri red chili powder. Stir to combine all the spices.
- Add the okra to the pan and stir gently. Cook until the okra becomes tender, around 10-15 minutes.
- Finally, mix in the yogurt and bay leaves, cooking for an additional 5 minutes. Adjust the seasoning if necessary, then sprinkle garam masala and chopped cilantro before serving.
How to Serve Delicious Bhindi Do Pyaza
Serve your Bhindi Do Pyaza hot with steamed rice or soft chapatis. You can also pair it with a side of raita for a refreshing contrast. A sprinkle of additional cilantro on top enhances the presentation and flavor!
How to Store Delicious Bhindi Do Pyaza
You can store leftover Bhindi Do Pyaza in an airtight container in the refrigerator. It will last for about 2-3 days. Reheat it on the stovetop or microwave before serving again.
Tips to Make Delicious Bhindi Do Pyaza
- Ensure the okra is completely dry before cooking to avoid sliminess.
- Adjust the spices according to your taste. If you prefer less heat, reduce the number of green chilies or chili powder.
- For a richer flavor, consider adding some diced potatoes or bell peppers along with the okra.
Variation
You can customize Bhindi Do Pyaza by adding different vegetables like potatoes or even paneer for variety. Experimenting with spices can also give you a unique flavor profile each time you make it.
FAQs
Can I use frozen okra for this recipe?
Yes, but fresh okra is recommended for the best texture.
Is Bhindi Do Pyaza spicy?
The spice level can be adjusted according to your taste. Use fewer chilies or mild chili powder if you want it less spicy.
Can I make this vegan?
Yes! You can replace yogurt with a plant-based yogurt to keep it vegan.
Bhindi Do Pyaza
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful okra dish showcasing fresh ingredients and spices, perfect for comfort on a plate.
Ingredients
- 6 tablespoons Mustard Oil
- ½ cup Cubed Red Onions
- 2 teaspoons Fresh Ginger (Finely chopped or ginger paste)
- 2-3 Green Chilies (Slit)
- 1 pound Okra (Fresh and completely dry)
- ½ cup Cubed Tomatoes (or tomato puree)
- 1 cup Grated Tomatoes (discard skin)
- 1 teaspoon Cumin Seeds
- ½ teaspoon Carom Seeds (optional)
- 2 Bay Leaves
- 2 teaspoons Coriander Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoons Kashmiri Red Chili Powder
- ½ teaspoon Roasted Cumin Powder (optional)
- 1 teaspoon Salt (to taste)
- ½ cup Plain Yogurt (whisked with 2 tsp chickpea flour)
- 2 tablespoons Chopped Cilantro (for garnish)
- ½ teaspoon Garam Masala Powder
Instructions
- Wash the okra thoroughly and pat it dry. Cut the okra into small pieces. Chop the onions and tomatoes, and set aside.
- Heat the mustard oil in a pan over medium heat. Add cumin seeds and let them crackle.
- Add cubed onions and sauté until golden brown. Add fresh ginger and green chilies, cooking for a couple more minutes.
- Introduce chopped tomatoes and stir until softened, then add grated tomatoes.
- Season with salt, turmeric, coriander powder, and Kashmiri red chili powder, stirring to combine.
- Add okra to the pan and stir gently. Cook until okra becomes tender, about 10-15 minutes.
- Mix in yogurt and bay leaves, cooking for an additional 5 minutes. Adjust seasoning if necessary, then sprinkle garam masala and chopped cilantro before serving.
Notes
Ensure okra is completely dry before cooking to avoid sliminess. Adjust the spices according to your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian