Benares A famous North Indian dish called Do Pyaza is made with okra (bhindi) and a lot of onions, which are cooked in two steps. In English, “Do Pyaza” means “two onions,” which is a reference to the unique way the dish is cooked that makes it taste better. This recipe is loved by many families because it tastes great and is good for you.
Ingredients
For Frying Bhindi
- 250 grams okra (bhindi), chopped into 1-inch pieces
- 2 tablespoons oil
- 1 large onion, cubed
For the Sabzi
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 10 cloves garlic, finely chopped
- 2 medium onions, finely chopped
- 1 teaspoon ginger paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon salt (adjust to taste)
- 2 medium tomatoes, chopped
- 2 tablespoons spring onions, chopped
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons kasuri methi (dried fenugreek leaves), crushed
Also see :- Eggplant Mango Kadhi Recipe
Instructions
Before using a kitchen towel to properly dry the okra, it is important to first rinse them under running water and then dry them thoroughly. Put them in pieces that are one inch long.
Two teaspoons of oil should be heated through in a pan over medium heat. After adding the onion cubes, continue to cook them until they become transparent. Take out and put to the side. The chopped okra should be added to the same oil and fried for approximately five to seven minutes, or until they become less sticky and diminish in size. After removing, place the fried onions aside in a separate bowl.
Heat an additional two teaspoons of oil in a kadai that is rather large. When you add the cumin seeds, wait for them to sizzle. After that, add the garlic that has been finely chopped and continue to sauté it until it turns a golden brown color. After adding the ginger paste and the finely chopped onions, continue to heat the mixture until the onions turn golden.
Salt, turmeric, red chili powder, coriander powder, cumin powder, and cumin powder should be added after the flame has been reduced. Sauté the spices for around two to three minutes, or until they have a fragrant quality. After roughly five to seven minutes, add the chopped tomatoes and continue to cook until the tomatoes get softer and the oil separates from the mixture.
Place the okra and onions that have been fried back into the pan. While stirring gently, add all of the ingredients. To enable the flavors to combine, cover the pot and let it simmer for five minutes. Spring onions, fresh coriander, and kasuri methi should be stirred in at this point. Wait two more minutes before serving hot with roti or rice. Cook for an extra two minutes.
Nutrition
- Calories: 150
- Protein: 4 g
- Carbohydrates: 10 g
- Dietary Fiber: 4 g
- Fat: 10 g
FAQ
Q.1) Can I use frozen okra?
There is no problem with using frozen okra; nonetheless, fresh okra is suggested because it has the best flavor and texture.
Q.2) Is Bhindi Do Pyaza suitable for vegan diets?
This recipe is suitable for vegans because it is made entirely from plant-based ingredients.
Q.3) How can I store leftovers?
The leftovers can be kept in the refrigerator for up to two days if they are stored in an airtight container. Reheat the dish before serving.
Q.4) Can I add other vegetables?
Even though okra is the primary ingredient in the traditional Bhindi Do Pyaza dish, you can add other vegetables, like as potatoes or bell peppers, to give some variety.