Bhindi Do Pyaza
Okra cooked with lots of onions and spices. This bhindi do pyaza is a simple Indian sabzi which is best enjoyed with plain roti. Vegan & gluten-free.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 400 g okra/bhindi (cut into rounds)
- 2 tbsp vegetable oil (divided)
- 2 large red onion (cubed)
- 1.5 tsp chopped ginger
- 2 dried red chili (broken)
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- 1/4 tsp amchur (also known as dried mango powder)
- salt (to taste)
- 1/2 tsp lemon juice (optional)
- 2 clove 2 cloves
- 2 green cardamom
- 1 cinnamon stick
- 2 black cardamom
- 6-7 peppercorns
Instructions
- 1
Heat 1 tablespoon oil in a pan on medium heat.
- 2
Once oil is hot, add the chopped bhindi.
- 3
Saute at medium heat for 10 mins, then lower the heat to low and cook for 5 more minutes. Remove bhindi from pan and set aside.
- 4
Heat 1 tablespoon oil in the same pan. Add cloves, green cardamom, cinnamon stick, black cardamom and peppercorns. Saute the whole spices till fragrant.
- 5
Then add cumin seeds and fennel seeds and let them sizzle.
- 6
Add chopped ginger and broken dried red chili.
- 7
Saute till ginger starts turning golden in color.
- 8
Add cubed onions and mix. Also add turmeric powder and salt.
- 9
Cook for 2-3 minutes or till onions turn translucent.
- 10
Add the cooked bhindi and mix.
- 11
Add garam masala, amchur and stir to combine.
- 12
Lower the flame to low cook the sabzi on low heat for 4-5 minutes.
- 13
Add lemon juice (optional) and mix. Serve bhindi do pyaza with roti or any bread of choice.