Okra is considered a favorite vegetable in Indian cuisine. Among its various varieties, Bhindi Do Pyaza is a very tasty and aromatic dish in the North Indian style. The specialty of this vegetable is the generous amount of onion used. The okra is properly fried to reduce its stickiness and then spices and onions are added. So, in every bite, you can enjoy the natural taste of okra and the sweet taste of onion. This vegetable is as suitable for daily meals as it is for hospitality or special meals. Bhindi Do Pyaza tastes amazing with hot chapati, tandoori roti, paratha or even plain varan-bhata. With few ingredients, easy preparation and restaurant-like taste, everyone should definitely try this recipe at least once.
Recipe: Make delicious ‘Kharam Wang’ in Gavran style for dinner, the taste of which will please the whole family
Ingredients
250 grams fresh okra
2 large onions (one long sliced, one cut into petals)
2 tomatoes, finely chopped
2 green chillies, vertically chopped
1 tsp ginger-garlic paste
1/2 tsp turmeric
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp amchur powder (optional)
1/2 tsp cumin seeds
2 to 3 tbsp oil
Salt to taste
Coriander for garnish
Crispy on the outside, soft on the inside! Make quick restaurant style paneer patties for breakfast, note down the recipe
Recipe
Wash the okra and dry it thoroughly. Then cut it into medium-sized pieces and keep it aside.
Heat some oil in a pan and fry the okra for 7-8 minutes on medium flame. When it becomes slightly crispy, remove it and keep it aside.
Heat the remaining oil in the same pan and let the cumin seeds crackle. Then add the chopped onion and fry it till it turns golden brown.
Add the ginger-garlic paste, green chillies and tomatoes and cook till they become soft. Then add turmeric, red chilli powder, coriander powder, cumin powder and salt and fry until the masala oil separates.
Now add the onion flakes and fry for 2-3 minutes, so that they soften a little but retain their crispness.
Add the fried okra to the masala. Add garam masala and amchur powder and mix all the ingredients gently. Cook on low flame for 3-4 minutes.
Turn off the flame and sprinkle fresh coriander on top. Serve hot okra with two pyaza phulka, paratha or cumin rice.