Bhindi Do Pyaza

Bhindi Do Pyaza Recipe-  Simple and Easy Recipe of Okra made in Punjabi Style.

Course: Lunch/ Dinner
Cuisine: North Indian
Prep Time: 15 minutes
Cook Time: 30 mins
Total Time: 45 minutes
Servings: 3-4

Ingredients:
1 to 1.5 tablespoons oil or ghee
1 teaspoon Mustard Seeds (Rai seeds)
250 to 300 grams bhindi/ okra, cut into 1 cm pieces
1.5 large or 2-3 medium onions, thinly sliced lengthwise
1-2 green chillies, sliced lengthwise- optional
½ teaspoon turmeric (haldi) powder
½-1 teaspoon red chilly (lal mirch) powder or add as required
½-1 teaspoon dried mango powder (amchur) or add as required
½ teaspoon garam masala powder
1 tablespoon lemon juice or add as required
Salt as required

Method:
For Preparation-

  1. Wash the bhindi/ okra in running water. Strain the water and let the bhindi/ okra dry. Wipe them with a kitchen napkin to completely dry before chopping it into 1 cm pieces.
  2. Cut the onion into thin slices lengthwise.

Start Cooking-

  1. In a pan or wok, add ghee or oil. Add 1 teaspoon mustard seeds (rai).
  2. As the mustard seeds begin to crackle, add the chopped bhindi (okra). Saute them on a low to medium flame till the bhindi/ okra become slightly tender.
  3. Now add the sliced onions and green chillies. Mix well and let it cook.
  4. When the bhindi/ okra and the onions have cooked partially, add all the dry masala powders except garam masala powder and amchur and mix well. Add salt too. Mix the bhindis well with the onions.
  5. Cook on a slow flame and in an open pan till the bhindi has become tender and cooked. Make sure it is not crunchy or raw anymore. Also, don’t overcook as the bhindis will get mushy.
  6. Lastly, add the garam masala powder and amchur. Mix the garam masala powder and amchur powder with the bhindi and onions. Squeeze lemon juice on the top.
  7. Serve Bhindi Do Pyaza with rotis or phulkas. It can also be served as a side dish.

Recipe Notes:

  1. Cook on low flame and in an open pan as it helps to cook the bhindi perfectly without getting mushy. As the bhindi cooks you will see the color change to darker green and it will be very tender as you bite it- not crunchy and raw.
  2. While mixing, use a spatula to pick the bhindi from edges and flipping. Make sure you don’t stir in as it will break the bhindi/ okra pieces.

A Detailed Method with Step- by – Step Pictures:
For Preparation-

  1. Wash the bhindi/ okra in running water. Strain the water and let the bhindi/ okra dry. Wipe them with a kitchen napkin to completely dry before chopping it into 1 cm pieces.
  2. Cut the onion into thin slices lengthwise.
    20170618_214042

Start Cooking-

  1. In a pan or wok, add ghee or oil. Add 1 teaspoon mustard seeds (rai).
    20170618_214143.jpg
  2. As the mustard seeds begin to crackle, add the chopped bhindi (okra). Saute them on a low to medium flame till the bhindi/ okra become slightly tender.
    20170618_214307.jpg
  3. Now add the sliced onions and green chillies. Mix well and let it cook for another 5- 10 minutes.
    20170618_215613.jpg
  4. When the bhindi/ okra and the onions have cooked partially, add all the dry masala powders except garam masala powder and amchur and mix well. Add salt too. Mix the bhindis well with the onions.
    20170618_221944.jpg
  5. Cook on a slow flame and in an open pan till the bhindi has become tender and cooked. Make sure it is not crunchy or raw anymore. Also, don’t overcook as the bhindis will get mushy.
  6. Lastly, add the garam masala powder and amchur. Squeeze lemon juice on the top. And give it a final mix.
    20170618_222107.jpg
  7. Serve Bhindi Do Pyaza with rotis or phulkas. It can also be served as a side dish.
    20170618_225137.jpg
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