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:

Ingredients:
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
 

Spices:
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!