Bhindi Do Pyaza - a delectable stir fried Okra and Onion Veg

As the name suggests, Bhindi Do Pyaza is a dish with double the quantity of Onions that we would normally use. This dish is a Punjabi Cuisine and is simply delectable. The way Okra is prepared ensures the sliminess is reduced to a great extent and the flavours of Okra along with Onions and perfectly balanced spice makes this dish a royal accompaniment with any Rice | Roti and Dal | Kadhi.

We love Bhindis in any form and Amma loves onions...so this dish is very often prepared at home. All of us love it and this tastes awesome with almost anything!

INGREDIENTS

25 - 30 Bhindi | Okra | Ladies finger
2 Onions, thinly sliced
1" Adrak | Ginger, finely chopped
3 Green Chillies | As per taste, finely chopped
1/2 tsp Haldi | Turmeric Powder
1 tsp Jeera | Cumin Seeds
1/2 tsp Kalonji | Nigella Seeds
1 tblsp Lemon juice
2 + 1 tblsp Oil
To taste Salt

METHOD

• Wash and dry the bhindis, Ensure you take tender and fresh bhindis. Once completely dry, cut the stem and slit them lengthwise. Spread them gently in a plate and keep aside.
• In a kadhai, heat 2 tblsp oil and when oil is hot, add slit bhindi. Stir fry on high flame till golden brown spots appear on bhindi. Stir fry for 4 to 5 minutes. This process ensures bhindi is cooked fast, retains colour and crispiness and does not stick. Transfer to an absorbent tissue and keep aside.
• In the same kadhai, add remaining oil and when oil is hot, add kalonji and jeera.
• Once jeera changes colour, add onion slices, green chilli and adrak. Saute till onions become translucent.
• Add haldi and stir fry onions till they become golden brown.
• Add bhindi, lemon juice and salt. Mix well and stir fry for 2 to 3 minutes so that all flavours blend in.
• Switch off gas and transfer to serving bowl.
• Serve hot with any Dal|Kadhi and Rice|Roti.

We relished Bhindi Do Pyaza with Jeera Rice and Onion Tomato Kadhi.

We have used:
1. Borges Light Olive Oil
2. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.