Bhindi Do Pyaza is an okra-based dry curry cooked with onion and spices. It’s made with Indian spices masala mixed with okra.
|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|
|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|
Remove seeds and pulp from tomatoes and cut into cubes.Cooking
Add 1 tablespoon oil to the hot pan and wait until the oil gets hot. Fry bhindi for 3-4 minutes in low to medium heat.
Add cube cut onions in fried bhindi and sauté till onion become translucent. Fry for 3-4 mins.
Add 2 tablespoons of oil in a separate hot pan and wait until the oil gets hot. Add cumin seeds and let cumin seeds turn dark brown. Add chopped onion, ginger-garlic paste, and green chilies, sauté the whole mixture for 3-4 mins.
Make sure the mixture color turns golden brown.
Mix turmeric powder, coriander powder, and red chili flakes with a mixture of step 3. Sauté the mixture for a minute and add tomato puree. Let the mixture cook for next 3-4 minutes.
Make sure oil separates out.
Add fried bhindi and onion cubes. Cover it for 3-4 minutes till bhindi gets soft.
Add cubes of tomatoes and sauté till tomatoes get soft. Sauté for 2 minutes.
Make sure tomatoes don’t turn pulpy those should be just getting soft.
Add garam masala and chaat masala and mix well on top of the mixture of step 6.
Bhindi do pyaza is ready to serve, garnish with chopped green coriander leaves.
Serve hot Bhindi do pyaza along with naan, roti, or poories. You can enjoy this at the time of lunch or dinner.