This Bhindo do Pyaza (Dhaba Style) took me by surprise when I was on a trip to Shirdi, India a couple of years ago. I’ve grown up eating a variety of Okra dishes but wow, nothing can compare to this!
This is a serious must- try in my books! A quick, delicious recipe to begin your meatless monday right or another dish to add to your list of comfort foods!
Here is what you’ll need:
1. 500 gms Bhindi(Okra)
2. 2 tomatoes (crushed)
3. 1 tomato for garnishing
4. 2 onions (thinly sliced) deep fried
5. 1 TSP ginger garlic paste
1. 1 tsp coriander powder
2. 1 tsp cumin powder
3. 1/2 tsp Garam Masala
4. 1 tsp dry mango powder
5. 1 tsp chilli powder
6. Salt to taste
7. 1 tsp curd
8.2 tsp oil for cooking
9.Oil for frying onions
First, begin by washing the Okra/ bhindis well. Gently pat them dry. Next, remove the top and bottom part off. Slice the okra into a slanted shape.
Heat 1 tsp of oil in a thick bottom pan. Add the chopped Bhindis and sauté on low medium heat. Add a pinch of salt and some dry mango powder – this will avoid the bhindis from becoming sticky & mushy while cooking. Keep stirring occasionally and remove from flame once they’re half cooked. Keep it aside in a plate.
Thinly slice 2 medium- sized onions and add a pinch of salt for seasoning. Deep fry them until they turn crispy golden brown. Now, keep aside.
Next, crush 2 tomatoes in the grinder and keep aside.
Heat oil in the same frypan. Add the Cumin seeds and a pinch of Asafoetida. When they start to crackle, add the crushed tomatoes and sauté well.
Add 1 tsp of Ginger garlic paste, 1/2 tsp of turmeric, 1 tsp of Coriander, 1tsp of cumin powder,1 tsp of Chilli powder, and lastly, 1/2 tsp of Garam Masala. Sauté well.
Let the tomato mixture cook for 4-5 mins. Then, add 1tbs of curd and some salt to taste.
Now, add the pan fried Bhindis and sauté well with the masala. Let this cook for 3-4 mins. Add the deep fried crispy onions and mix well.
Your delicious Bhindi do Pyaza is ready to be served!
Serve with hot phulkas or dal-rice. Enjoy!