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Bhindi do Pyaza Recipe
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"Do pyaza" denotes presence of double the quantity of onions than that found in any other style of preparation. The curds added towards the end of this dish add more sharpness to this dish.
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Bhindi do Pyaza Recipe Ingredients:
1/4 kg fresh tender lady’s finger, chop into 1? inch pieces
1/4 kg onions, finely sliced
1 large tomato, finely chopped
3/4 Teaspoon cumin seeds
1? ginger piece, grated
big pinch turmeric pwd
pinch asafoetida/hing(optional)
1 1/2 Teaspoon coriander pwd
1/4 Teaspoon garam masala pwd (optional)
1/2 Teaspoon kasoori methi (dry fenugreek leaves)
salt to taste
1/4 Teaspoon sugar
2 Tablespoon coriander leaves
2 - 3 Tablespoon beaten curd / yoghurt
1 1/4 Tablespoon oil
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Bhindi do Pyaza Recipe Directions:
Wash and dry the okra thoroughly (dry with a kitchen towel). Trim the ends and cut them into one inch pieces.
Heat one fourth tbsp of oil in a cooking vessel. Add the sliced okra pieces and stir fry them till they are three-fourth cooked.
Constantly stir fry on medium to ensure they don’t burn or stick to the pan. Add salt and turmeric pwd and remove.
In the same pan, add the remaining oil. Add the cumin seeds and toss for 8-10 seconds. Add the asafoetida, grated ginger and immediately add the sliced onions and saute till they are transparent yet crisp.
Add the chilli pwd, coriander pwd, garam masala pwd and saute for 2-3 mts. Add the chopped tomatoes and cook further for another 4-5 mts.
Now add the stir fried okra and combine well and cook further uncovered for 12-15 mts. Add kasoori methi, sugar and lemon juice. Combine well and adjust salt.
Add curd. Keep stir frying on medium heat till the curd is well blended with okra and onions.
Garnish with fresh coriander leaves and serve with hot rotis or rice.
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