Bhindi Do Pyaza (restaurant style)

Name: Bhindi Do Pyaza (restaurant style)
Total time: 1500 s
Yield: 2 persons
Cuisine: Indian
Ingredients: 250 grams okra; 2 tbsp oil; 1 onion (chopped in petals); 2 dry red chillies; For masala/curry; 2 onions (grind in coarse paste); 1/2 tsp garlic paste; 1/2 tsp ginger paste; 1/2 cup tomato puree; 1 tsp red chilli powder; 1 tsp coriander powder; 1 tsp garam masala; 1/2 tsp aamchur powder; 1 tsp kasuri methi; 2 tbsp oil; 1/2 tsp cumin seeds; 3/4 tsp carom seeds; As Per Taste Salt; 1 tsp ginger Julienne

Deepa Rupani @dollopsbydipa

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Bhindi do pyaza isna restaurant style North Indian dish, prepared with Bhindi (okra), Pyaz (onion), and spices. 'Bhindi' is the Hindi word for okra/lady's fingure, 'Do' is twice in Hindi and 'pyaz' is onion. So Bhindi the pyaza is dish consisting of okra that has been cooked with twice the amount of onions. Though there are various sayings about the term 'do pyaza' . Some say it is twice the amount onions, some say it is two kinds of onions and some says adding onions twice and different stages in two different forms. Whatever is the meaning but fact is it this dish tastes delicious. Originally Do pyaza was from Mughal cuisine and usually cooked with meat but it becomes so popular that vegetarian versions were innovated. ' Paneer do pyaza is also popoular vegetarian version. Like all other recipes, you can make change as per your taste.
Info sources: lnternet

Deepa Rupani @dollopsbydipa

Saved

Ingredients

25 minutes

2 persons

250 gramsokra
2 tbspoil
1onion (chopped in petals)
2dry red chillies
For masala/curry
2onions (grind in coarse paste)
1/2 tspgarlic paste
1/2 tspginger paste
1/2 cuptomato puree
1 tspred chilli powder
1 tspcoriander powder
1 tspgaram masala
1/2 tspaamchur powder
1 tspkasuri methi
2 tbspoil
1/2 tspcumin seeds
3/4 tspcarom seeds
As Per TasteSalt
1 tspginger Julienne

Saved

Steps

25 minutes

1

Wash and pat dry okra with a kitchen towel and chop them.
2

Add one tablespoon of oil to a nonstick pan and fry okra for 3-5 minutes on medium flame so they partially cook and do not stay slimy. Transfer them to a plate.
3

In the same pan add a tablespoon of oil, add cumin, and carom seeds. Once they splutter, add onions and saute till they turn golden.
4

Add garlic and ginger, mix and saute for a couple of seconds, add tomato puree, saute until the moisture of tomatoes is evaporated, add dry spices and salt, mix and saute till spices turn aromatic on a slow flame.
5

Add about 3/4 - 1 cup water and cook until it turns thick. Then add crushed Kasuri methi, amchur powder followed by fried okra, and a few tablespoon of water cover the pan, and cook for 3-5 minutes or till okra is cooked properly.
6

Now in another pan heat oil, add onion petals, and saute them on medium-high heat until they turn aromatic. Make sure not to cook more else the onion will not remain crunchy. lastly, dry red chilies and Saute for a few seconds and pour these into okra and cover the pan and turn off the heat.
7

Lightly and carefully mix, and add ginger Julians. Serve hot with rice or Roti paratha.