Today i have for you all a… popular North Indian side dish / Subzi that is very common in most of the restaurant menu card , dhabha and north Indian house. Made from bhindi ,lot of onions and combination of spices this ” Bhindi Do Pyaza ” not only tastes awesome but is also simple and easy to make . As in my home we all are bhindi fans , any given day this bhindi do pyaza is indeed a comfort food for us and one of the most preferred side dish to go with phulka / chapathi . Though its easy to make , the most challenging task in making this subzi is to avoid stickiness / sliminess that is the trademark quality of okra .But if you take proper precautions and follow the Notes ( mentioned towards end ) properly , one of the best restaurant style bhindi do pyaza is all yours. Do try friends and i am sure you will love it.. here you go ….
BHINDI DO PYAZA RECIPE
- 250 gms bhindi / ladys finger
- 2 large onion
- 1 tsp Ginger, Grated / finely chopped
- 2-3 tbsp Oil
- 1 tsp Cumin Seeds Jeera
- 1/2 tsp Turmeric / Haldi powder
- 2 tsps red chili powder
- ½ tsp Dry Mango Powder / Amchoor
- 1 tsp Garam Masala
- 1 tsp Coriander/ Dhania powder
- ½ tsp Cumin /Jeera powder,
Wash, wipe the okra properly using dry kitchen cloth.Cut the head of Bhindi, and then length wise into two long slices.
Chop onion to thin slices and grate ginger .
In a pan heat oil .Once hot ,add the cumin seeds. When they splutter add haldi , ginger ,onions and bhindi .
Stitr fry onion and bhindi mix on medium flame for about 8-10 mins stirring in between ocassionally so that they don't stick to bottom / burn .
Once they are almost cooked ( the sliminess coming out from them would have stopped ) add red chilli powder , dhania jeera powder,garam masala ,aamchoor and salt .
Mix well and cook for another 4-5 mins so that bhindi takes in all the spices .
Switch off the heat and serve hot bhindi do pyaza with hot phulka /. chapathi .
- To avoid bhindi turning slimy , dry / wipe the bhindi properly after washing . If the bhindi is wet , subzi will turn slimy .
- If you have time , after chopping the bhindi , its better to keep in fridge for about 1-2 hours . This will help in reducing sliminess more.
- Fry the subzi nicely on medium heat to avoid sliminess . Don't add salt initially . Add it mid .
- If you want , initially only while roasting bhindis ; add amchoor powder . Addition of tanginess reduces sliminess
- Don't cut oil quantity . Bhindi typically reuires oil to get a nice crispiness . In restuarants , they deep fry bhindis while making this dish .
- If you find the bhindi and onion is sticking to the kadai , add some more oil .
- Tender fresh bhindi taste best for this dish .