Bhindi Do Pyaza

Bhindi Do Pyaza, Bhindi masala Recipe

Servings

3-4

Prep

10 min

Cook

20 min

Bhindi is usually loved by all be it kids or adults, so today i bring you a different version of making bhindi ki sabzi – Bhindi Do Pyaza, we are going to make this recipe by using some onions and tomatoes and make it in a slight gravy which i can bet will have you licking your own fingers.

For other bhindi recipes do check out out my Bhindi fry – Kurkuri bhindi recipe or my dhai bhindi recipe.

Step by Step Video for ‘Bhindi Do Pyaza’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for making Bhindi Do Pyaza

  • 250 gram ‏Okra / Bhindi/ Ladies Fingers
  • 1 big ‏Finely chopped Onion / Pyaz
  • 1 big ‏Big pieces Onion / Pyaz
  • 1 big ‏Finely chopped Tomato
  • 1 big ‏Big pieces Tomato
  • 1 tbsp ‏Fresh cream
  • 1 tbsp ‏Cilantro / Dhanya
  • 2 tsp ‏Kashmiri red chilli powder
  • 1 tsp ‏Coriander cumin powder / Dhania jeera powder
  • 1/2 tsp ‏Cumin seed / Jeera
  • 3 ‏Dried red chilli
  • ½ tsp ‏Garam masala
  • ¼ tsp ‏Turmeric / Haldi
  • 1 tsp ‏Ginger Garlic paste / Adrak lahsun paste
  • pinch ‏Asafoetida / Hing
  • 1 tsp ‏Ghee / Clarified butter
  • 1 tsp ‏Sugar
  • 2 to 3 tbsp ‏Oil
  • as per your taste ‏Salt

Prepping for Bhindi Do Pyaza 

  1. Remove the top and the bottom of the Okra / Bhindi/ Ladies Fingers
  2. Finely chop the Onions and tomatoes,
  3. Make Big Pieces Chinese style of 1 onion
  4. And make big pieces of tomatoes to make puree.

Method for making the Bhindi Do Pyaza

  1. In a Kadai add 3 tbsp of oil and once hot add the Okra, and fry it for 4-5 minutes on medium flame.
  2. After 5 minutes remove the Okra in a plate and let the excess oil remain in the kadai
  3. In the same oil add the dried red chilli, followed by the cumin seeds, and once they start to sizzle add the Asafoetida / Hing and the Ginger Garlic paste, and mix well.
  4. Once mixed add the finely diced onions and cook for 4-5 minutes on a medium flame or  until the time onions are golden brown in colour.
  5. Once the onions are cooked add the finely chopped tomatoes along with the salt and mix well and cook for the next 5 minutes or until the tomatoes are fully cooked.
  6. Once the tomatoes are are cooked add the tomato puree along with the Coriander cumin powder / Dhania jeera powder, Kashmiri red chilli powder, Turmeric / Haldi and mix well, and cook for 5 minutes or until the tomato puree is cook and starts oozing out oil.
  7. After 5 minutes add 1/2 cup of water and the big onions pieces and mix it all in and cook for 2 minutes.
  8. After 2-3 minutes add the fried okra and gently mix it, and cover and cook for the next 2-3 minutes.
  9. After 3 minutes oven the lid, mix it once again and then add a little sugar( optional but i recommend it as it balances the taste) and fresh cream, and garam masala and the fresh dhania and mix well and cook for 1-2 minutes.
  10. After 2 minutes add ½ tsp of ghee/ clarified butter mix it and serve while hot with roti or phulka or naan or lachha paratha.

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