Bhindi Do Pyaza

Ingredients

• 500g (1.1 lb) okra, washed and dried 500g (1.1 lb) okra, washed and dried
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon amchur (dried mango powder) 1 teaspoon amchur (dried mango powder)
• Salt to taste Salt to taste
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a large pan over medium heat.
2. 2.
   Add cumin seeds and let them splutter.
3. 3.
   Add sliced onions and sauté until golden brown.
4. 4.
   Add green chilies and sauté for another minute.
5. 5.
   Add turmeric powder, red chili powder, and salt. Mix well.
6. 6.
   Add chopped tomatoes and cook until they turn soft and mushy.
7. 7.
   Add okra and mix gently to coat them with the spices.
8. 8.
   Cover the pan and cook on low heat for about 15-20 minutes, stirring occasionally.
9. 9.
   Remove the lid and sprinkle garam masala and amchur over the okra. Mix well.
10. 10.
    Cook for an additional 5 minutes until the okra is tender and well-cooked.
11. 11.
    Garnish with fresh cilantro leaves.
12. 12.
    Serve hot with rice or Indian bread.

Treat your ingredients with care...

• Okra — Make sure to wash and dry the okra thoroughly before cooking to remove any excess moisture, as this helps in achieving a crispy texture.

Tips & Tricks

• To reduce the sliminess of okra, you can soak it in vinegar or lemon juice for 15 minutes before cooking.
• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• If you prefer a milder taste, remove the seeds from the green chilies before adding them to the dish.
• Adding a squeeze of lemon juice at the end enhances the flavors of the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Bhindi Do Pyaza is best served hot as a main course dish. Pair it with steamed basmati rice or Indian bread such as roti or naan for a complete and satisfying meal. A side of raita (yogurt-based dip) or pickle can complement the flavors of the dish.

Presentation advice

To enhance the presentation of Bhindi Do Pyaza, garnish it with a sprinkle of freshly chopped cilantro leaves. Serve it in a vibrant colored bowl or plate to highlight the vibrant green color of the okra and the golden brown onions.