Bhindi Do Pyaza

1 Nov

Bhindi (okra) with a generous mix of onions and Indian spices – a lovely vegetable dish to go with chapatis.


You Need:

  • Okra – 250 grams
  • Onions – 2 large
  • Tomatoes – 1
  • Ginger – 1/2 inch piece, crushed
  • Garlic – 4 cloves, minced
  • Green chilies – 2, slit vertically
  • Coriander powder – 1 tablespoon
  • Cumin powder – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Red chili powder – 1 teaspoon
  • Garam masala – a pinch
  • Lemon juice – 1 teaspoon
  • Coriander leaves – a few sprigs
  • Cumin seeds – 1 teaspoon
  • Vegetable Oil – 2 teaspoons + 1 teaspoon
  • Salt – to taste

How To:

Wash and pat the okra completely dry. Cut into 1.5-inch pieces.

Slice the onions and tomatoes into thin strips.

The cooking has two independent parts – the bhindi and the masala – that are brought together towards the end. I do some “parallel processing” at this stage. Put two non-stick pans on the fire at one go -  pan A with 2 teaspoons of oil (for the masala) and pan B with 1 teaspoon of oil (for the okra). Cook both simultaneously. (There is no penalty for cooking them in sequence, but why not save some time?)

Pan A: The Masala

When the oil turns hot splutter cumin seeds, then add crushed ginger and garlic. After 30 seconds, add onion strips. Cook on medium-high flame till the onion slices turn golden-brown. Sprinkle coriander powder, cumin powder, red chili powder and mix. Cook for a min, taking care not to let the masala get burnt (add a few more drops of oil if needed). Next add tomato strips and cook for 2-3 minutes on medium-high flame.

Pan B: The Bhindi

When the oil turns hot slide in the okra (bhindi) pieces. Cook on medium flame, covered, for 7-8 mins, turning occasionally. Uncover and cook till the okra pieces turn crisp and dry (around 5mins).

Sprinkle turmeric powder and salt, mix. Switch off the heat and wait for the ingredients in pan A to get cooked.



Turn the contents pan A into pan B. Cook on medium-high flame for around 5 minutes, so that the masalas mix well with the okra.

Sprinkle a pinch of garam masala powder, mix and switch off the heat.

To Serve:

Squeeze the juice of half a lemon over bhindi do pyaza. Serve with chapatis, dal, yogurt and salad. 

bhindi-do-pyaza-topview

Notes:

For a quicker okra recipe, try bhindi masala.

2 Responses to “Bhindi Do Pyaza”

  1. Tadka Pasta November 1, 2011 at 10:53 PM #

    Looks fabulous..spicy and yummy. Thanks for the tip on parallel processing. For me its always a trade-off between saving time cooking and the extra pan to wash :)))

    • S November 1, 2011 at 11:14 PM #

      Haha. This reminds me of the domestic help at my aunt’s place in Patna. She worked in half a dozen houses, either as cook or for doing the dishes – but she refused to do both in the same house. If you wanted her to cook for you, she would stop doing the dishes, and vice versa.

      My aunt asked her why. Her response was that she uses too many pans while cooking and doesn’t want to burden herself with washing them all.

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