Recipe

Serving: 4

Cooking Time: 40-45 Mins

Complexity: Medium

Taste: Mild Spicy

Ingredients

Item	Quantity
Chopped Bhindi (Okra) 1 inch long	3 cups
Chopped onion	1/2 cup
A cube-cut onion	1/2 cup
Tomato puree	1/2 cup
A cube-cut Tomato	1 cup
Split Green chilies	2 pieces
Ginger-garlic paste	1 teaspoon
Cumin seeds	1 teaspoon
Turmeric Powder	1/2 teaspoon
Salt	1 teaspoon
Red chili flakes	1/2 teaspoon
Coriander Powder	2 teaspoons
Chaat Masala	1/2 teaspoon
Garam Masala Powder	1/2 teaspoon
Green coriander leaves	1 tablespoon
Vegetable Oil	3 tablespoons

Preparation

Remove seeds and pulp from tomatoes and cut into cubes.

Cooking

Step 1

Add one tablespoon of oil to the hot pan and wait until the oil gets hot. Fry bhindi for 3-4 minutes on low to medium heat.

Step 2

Add cube-cut onions to the fried bhindi and sauté until the onions become translucent. Fry for 3-4 mins.

Step 3

Add two tablespoons of oil to a separate hot pan and wait until the oil gets hot. Add cumin seeds and let them turn dark brown. Add chopped onion, ginger-garlic paste, and green chilies. Sauté the whole mixture for 3-4 minutes.

Make sure the mixture turns golden brown.

Step 4

Mix turmeric powder, coriander powder, and red chili flakes with the mixture from step 3. Sauté the mixture for a minute and add tomato puree. Let the mixture cook for the next 3-4 minutes.

Make sure the oil separates out.

Step 5

Add fried bhindi and onion cubes. Cover it for 3-4 minutes till the bhindi gets soft.

Step 6

Add cubes of tomatoes and sauté till the tomatoes get soft. Sauté for 2 minutes.

Make sure tomatoes don’t turn pulpy; those should be just getting soft.

Step 7

Add garam masala and chaat masala and mix well on top of the mixture from step 6.

Bhindi do pyaza is ready to serve, garnish with chopped green coriander leaves.

Serving

Serve hot Bhindi Do Pyaza along with naan, roti, or parathas. You can enjoy this at the time of lunch or dinner.