Dish
Bhindi do pyaza
Okra and Onion Curry
Bhindi do pyaza is made by cooking okra and onions in a spicy tomato-based gravy. The okra is first sautéed in oil until it is slightly browned. The onions are then added and cooked until they are soft and translucent. The gravy is made by cooking tomatoes, ginger, garlic, and spices until they are soft and fragrant. The cooked okra and onions are then added to the gravy and simmered until the flavors meld together. Bhindi do pyaza is best served hot with rice or naan.
Origins and history
Bhindi do pyaza is a popular dish in North India, especially in the states of Punjab and Uttar Pradesh. It is believed to have originated in the royal kitchens of the Mughal emperors.
Dietary considerations
Bhindi do pyaza is a vegetarian dish that is suitable for those who do not eat meat. It is also suitable for those who are on a low-fat or low-calorie diet.
Variations
There are many variations of Bhindi do pyaza, with some recipes calling for the addition of yogurt or cream to the gravy. Some recipes also call for the use of other vegetables such as potatoes or bell peppers.
Presentation and garnishing
Bhindi do pyaza can be garnished with fresh coriander leaves and a sprinkle of garam masala.
Tips & Tricks
To make the dish more flavorful, add a pinch of amchur (dried mango powder) to the gravy.
Side-dishes
Bhindi do pyaza is best served with rice or naan. It can also be served with a side of raita or salad.
Drink pairings
Bhindi do pyaza pairs well with a glass of lassi or a cold beer.
Delicious Bhindi do pyaza recipes
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