During the summer and fall, okra is widely prepared and eaten with great relish. Okra is delicious when cooked properly. However, some people find their okra curry to be sticky. However, a crispy okra dish enhances the flavor exponentially. If you’re looking for a new and interesting okra recipe, try okra pyaza. It’s incredibly delicious and quick to make. The most remarkable thing about this okra is its spicy texture, with every bite remaining crisp. The okra is so delicious without sticking that it will leave eaters licking their fingers.
Okra Do Pyaza Recipe
Step 1: First, take about 300 grams of okra and cut it into half-inch pieces. Wash the okra before cooking to ensure it retains all the water. If you’re preparing it immediately after washing it, wipe the washed okra with a cloth to remove any excess water.
Step Two: Pour oil into a pan and add the chopped okra directly into it. Cook the okra, stirring constantly, uncovered, until it’s slightly cooked. Remove the okra from the pan and add 1 large, roughly chopped onion, separating all the layers of the onion, to the remaining oil. Fry the onion lightly and remove it.
Step Three: Pour some mustard oil into the pan. Add cumin seeds and 1 finely chopped onion. Add half a teaspoon of turmeric and 1 teaspoon of Kashmiri red chili peppers. Add 1 large, grated tomato. Add a little salt and stir-fry the spices. Add 1 teaspoon of coriander powder and red chili peppers. Mix everything together and lightly fry, then add a little water and fry the spices for a few more minutes.
Step Four: Add the fried okra and onion to the prepared masala. Season with salt to taste. Add mango powder, garam masala, and dried fenugreek leaves and serve Bhindi Do Pyaza hot with puris, rotis, or parathas. Everyone will love its spicy flavor.