17 February, 2017
Bhindi do Pyaza | Stir fried Okra |
ಭಿ೦ಡಿ ದೋ ಪ್ಯಾಜ |
I always wonder why this subji is called as Bhindi do Pyaza ! I guess …In this recipe Onion is used in two ways…ie One is roasted & ground form and the other is only in roasted form… May be because of that it is called by this name.
However I haven’t ever enquired it here with anybody… If I do … then probably they may have the exact answer.
We all like this particular subji at home, so very often I make it but never shared/Posted it on my blog. Below is my way of making Bhindi Do Pyaza
NOTE :
- In this recipe… we add salt at three stages, so be careful while adding salt, don’t end up with adding more salt
- Coriander powder, cumin powder, garam masala powder can also be added, But I use only red chilli powder and turmeric powder
Ingredients : measuring cup used – 200 ml
- Bhindi / Ladies finger – 4 cups
- Onion – 1&1/2 cups (chopped)
- Tomato – 1 big (chopped)
- Oil – 1 tbsp
- Ghee – 2 tsp
- Cumin seeds – 1/2 tbsp
- Red chilli Powder – 1&1/2 tsp or according to taste
- Turmeric Powder – 1/4 tsp
- Coriander leaves – 2 tbsp
- Salt to taste
PROCEDURE :
- Heat Oil in a pan, add Bhindi and roast it till done by adding required amount of salt
- Heat 1 tsp ghee in another pan, add 3/4 cup (half of the total quantity) of chopped onion, stir for a while, Now add chopped tomato and fry both together till soft
- Now add Red chilli powder, turmeric powder and required amount of salt, remove from the fire, let it cool completely and then grind into a smooth paste
- Heat remaining 1 tsp of ghee in the same pan, add cumin seeds & add remaining 3/4 cup of chopped onion, fry till done by adding required amount of salt
- Now add roasted Bhindi and ground paste, combine everything well for a minute on high flame
- Sprinkle coriander leaves and Serve
