Delicious and Easy Bhindi Do Pyaza Recipe for Indian Food Lovers

Being famous for its food specialties, Punjab never fails to brighten our day with its Punjabi platter. The local cuisine of Punjab rules over a million hearts worldwide. Starting from the most famous ‘Chole Bhature’ early morning and ending their meals with a delightful dessert, ‘Gajar ka halwa’ has been a tradition of Punjabis for ages. Punjabis can never survive in huge glasses without their famous ‘Pind ki lassi.’  Let Know about Bhindi Do Pyaza Recipe.

Another famous dish we all know about is ‘Bhindi do pyaza.’ This healthy and delicious side dish gets its name from the Hindi words for “okra,” which means Bhindi, and “pyaz,” which means onion. The “Do” means twice or double the onions. This dish tastes great and has unique flavours, from caramelising the onions in the first stage and then frying more diced onions on high heat in the second stage. ‘Bhindi Do Pyaza’ is neither too dry nor has a lot of gravy. It is a semi-dry dish.

Bhindi Do Pyaza Recipe Ingredients

Ingredients:

• 300 grams of Bhindi {okra}
• 1 medium-size onion { 100 grams or shallots} {diced, layers separated}
• 2 tablespoons of oil
• 2 dried red chilies
• ½ inch ginger

For masala:

• 1 ½ tbsp of oil 
• ½ tablespoon of cumin seeds {required}
• ¼ teaspoon of carom seeds, also known as {ajwain}
• 2 medium-sized onions (210 grams, 1 cup should be finely chopped)
• 1 teaspoon of garlic ( 3 medium chopped)
• ¾ teaspoon of ginger (½ inch chopped)
• ¾ cup of tomato puree {2 medium-sized tomatoes}
• ¾ to 1 teaspoon of Kashmiri red chili powder {adjust to taste}
• 1 teaspoon of garam masala
• 1 teaspoon of coriander powder
• ½ to ¾ teaspoon salt {as per needed}
• ½ to ¾ cup of water {use as needed}
• 1 teaspoon Kasuri methi, known as (dried fenugreek leaves)
• ½ teaspoon of amchur powder

Instructions for the Preparations

1. Firstly, you must rinse okra well under running water and drain them thoroughly. Chop the okra finely into 1-inch pieces
2. Then chop two onions precisely
3. Put the tomato puree in a blender, and then chop the garlic finely.

Procedure for Bhindi Do Pyaza making:

1. Firstly, Heat a non-stick pan, pour 1 tbsp of oil into it, and fry okra on a medium-high flame for 5 minutes, stirring it often.
2. Once they are partially cooked, and most of the slime goes away, Remove them from the plate.
3. Then pour 2 tbsp of oil into the same pan. Once the oil becomes hot, add cumin and carom seeds, as mentioned. [Do not burn the spices as the pan is too hot at this stage}
4. The next step is to add onions and saute them until golden brown.
5. Stir the ginger garlic, saute for about 30 to 50 seconds, and add tomato puree.
6. You must cook until most of the moisture dries up, and add red chili powder, coriander powder, salt, and garam masala for spice.
7. You must cook until you can inhale a fresh aroma. It will take about 3 minutes.
8. After that, pour ½ to ¾ cup of water and cook the masala well.
9. Then you must transfer the fried okra, Kasuri methi. You can add more water according to the consistency of the dish {remember, excess water may spoil the dish}
10. Lastly, stir and cook until the okra turns tender.

Tempering :

1. Firstly, In a small pan, heat 1 tbsp of oil and add onions {separated layers} and fry them on medium-high heat until a pleasant aroma comes out, which will take 2 minutes. Do not overcook the onions. It should remain crunchy.
2. Then add red chilies and stir well, giving a strong, pungent aroma.
3. Quickly you must turn off the gas and pour the crunchy bhindi into the dish.
4. Also, add ginger and juliennes to give an aesthetic look.
5. Lastly, garnish with coriander leaves and serve the dish with roti or rice.

  Note:

• Tempering usually imparts a smoky aroma to the dish, but if you prefer to make the dish in 1 pan, you must skip the tempering method.
• Onion and red chilies can be fried in the same pan after frying the okra but frying them, in the end, makes the dish aromatic.
• Tomato purees and chopped onions are a must to the dish as it helps the curry bind well without separating water.
• This is a Punjabi dish, so it contains a lot of oil, but if you are low on fat, you must cut down the serving size instead of the oil as it won’t taste the same.
• If you wish to add gravy, you must increase the proportion of the ingredients except for bhindi.
• Remember to put water as per consistency as it can ruin the taste.
• This recipe will yield a flavor similar to restaurants if instructions are followed well. 

Basic information:

• Preparation time- 10 minutes
• Cook time- 20 minutes
• Total time- 30 minutes
• Servings- 3 people.

Lastly, one can enjoy this dish with Indian bread like paratha or roti, or as a side dish with steamed rice and lentils mains…