Northern Irish Style Bhindi Do Pyaza

Ingredients

In this Northern Irish adaptation of Bhindi Do Pyaza, we incorporate elements of Northern Irish cuisine by using local ingredients and spices. The dish retains the essence of the original recipe but adds a unique twist by incorporating flavors and techniques from Northern Irish cooking. We alse have the original recipe for Bhindi do pyaza, so you can check it out.

• 500g (1.1 lb) okra, trimmed and cut into 1-inch pieces 500g (1.1 lb) okra, trimmed and cut into 1-inch pieces
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onions and cook until they turn golden brown and caramelized.
3. 3.
   Add the minced garlic and grated ginger to the pan and sauté for a minute.
4. 4.
   Add the chopped tomatoes and cook until they soften and release their juices.
5. 5.
   Stir in the turmeric powder, cumin powder, paprika, black pepper, and salt. Cook for another minute to allow the spices to bloom.
6. 6.
   Add the okra to the pan and mix well with the onion and tomato mixture.
7. 7.
   Cover the pan and cook for about 10-12 minutes, stirring occasionally, until the okra is tender but still retains its crunch.
8. 8.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Okra — Make sure to trim the ends of the okra and cut them into equal-sized pieces for even cooking.

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, add a pinch of chili powder or cayenne pepper.
• Serve with warm naan bread or steamed rice for a complete meal.

Serving advice

Northern Irish Style Bhindi Do Pyaza is best served hot as a main course. It pairs well with steamed rice or naan bread.

Presentation advice

Garnish the dish with fresh cilantro leaves to add a pop of color. Serve it in a vibrant serving dish to enhance its visual appeal.