Bhindi do pyaza
Bhindi do pyaza, from above
VegVeganNorth India

Bhindi do pyaza

Okra with double the onions, half crisp and half jammy. Dhaba flavour for the dabba.

25 minTime
3 gProtein each
mediumSpice
Two onions2 chapters · 1 min read

Make it your way

Grandma's wayBhindi with two kinds of onion.
The original
154kcalsame
3 gproteinsame
6 gfibresame
25minutessame

Bhindi do pyaza, dhaba style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Okra (lady's finger)400 g, dried and cut in 2 inch pieces
Onion2 large, half in petals, half chopped
Tomato1, chopped
Ginger garlic paste1½ tsp
Green chilli1, slit
Cumin seeds½ tsp
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)¾ tsp
Coriander powder (ground coriander)1¼ tsp
Garam masala½ tsp
Dry mango powder½ tsp
Cooking oil (vegetable oil)2½ tbsp
Salt1 tsp

Method

4 steps
  1. 1Fry bhindi in 1 tbsp oil on high till lightly charred. Set aside.
  2. 2Fry onion petals 2 minutes till just soft. Set aside.
  3. 3In remaining oil, add cumin, chopped onion and ginger garlic paste, then tomato and powders. Cook till thick.
  4. 4Add bhindi, onion petals and salt. Toss 3 minutes. Finish with garam masala and amchur.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Bhindi do pyaza: a bread or rice, a side, something to drink and something sweet.

Bread or rice Makki ki roti40 min
Bread or rice Jeera rice30 min
With a main Paneer butter masala35 min
With a main Dal makhani100 min
To drink Sweet lassi10 min
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