Bhindi Do Pyaza
Restaurant Style Bhindi Do Pyaza Recipe. The name ‘Bhindi Do Pyaza’ essentially came from the onion that is used in this recipe two ways.
Equipment
- Kadai
- Spatula
Ingredients
- 4 Tbsp Oil
- 1/2 Kg Bhindi
- 1 No. Onion Diced (Medium size)
- 1 Tsp Cumin Seeds
- 1 Tbsp Ginger, Garlic & Green Chilli Garlic & Green Chilli - 1 Tbsp
- 1 No. Finely Chopped Onion (Large)
- 1 Tsp Turmeric Powder
- 1 Tsp Red Chilli Powder
- 1 Tbsp Coriander Powder
- Salt to taste
- 1/2 Cup Tomato Puree
- 2 Tbsp Curd
- 1/4th Tsp Garam Masala
- Coriander leaves
Instructions
- Heat oil in a pan. Add cut bhindi and let it cook on a medium flame till done.
- Keep stirring in between. Set aside once done.
- In the same oil add diced onion and cook till translucent. Set aside.
- Add more oil only if required, splutter cumin seeds.
- To it add ginger, garlic and green chilli. Mix and cook for a min.
- Next add finely chopped onion and cook on a low medium flame till golden brown.
- Now add turmeric powder, red chilli powder, coriander powder and salt. Give it a good mix.
- Add tomato puree and mix well.
- Cover and cook for 5-8 mins. Stir in between so that it doesn’t stick to the bottom of the pan.
- Cook until the gravy starts to separate oil from sides and turn darker in colour.
- Next add curd and garam masala powder. Give it a good mix.
- Cook for 2-3 mins and stir in between.
- Add cooked bhindi and onion. Give it a mix.
- Cook for 3-4 mins or until the flavours are well combined.
- Garnish with coriander leaves.
- Serve hot with roti or paratha.
Video
Notes
• Keep removing the excess slime from the knife while cutting and from spatula while cooking.
• Prefer to make it in a larger kadai or pan.
• Do not stir bhindi a lot.
• Adjust spices as per taste.