Bhindi do pyaza recipe

19 May Bhindi do pyaza recipe

Last Updated on May 19, 2022 by blessmyfoodbypayal

Bhindi do pyaza recipe | how to make bhindi do pyaza with step wise pictorial and video method.

Vegan and Glutenfree, Bhindi do pyaza is a North Indian dish made using okra, double the amount of onion and regular indian spices to be served with Indian flat bread or naan.

What this dish is all about carries in the name of the dish itself. BHINDI is the Hindi name for Okra and DO PYAZA means double the amount of onion.

This dish is made in different ways across North India. Some made it using tomatoes and lots of whole spices whereas others love to have it very simple like ours.

We have not added tomatoes and whole spices because we don’t like the presence of tomato in okra for the simple reason that tomato being high in water content has maximum possibility of making okra slime.

Going back to the meaning of DO PYAZA in this recipe, this word too has two different interpretations.

One interpretation is that this recipe has onion double or twice as much; and

the second interpretation is that onion is added in this recipe after cutting in 2 different variations.

By going through the recipe you will find that onion is cut in two different ways. One in square pieces and another small like juliennes.

Also their cooking style is different. The square one are cooked separately, left slightly crunchy whereas the smaller one was cooked to brown.

This variation of onion in the dish bring out that unparalleled taste which is just out of the world. Caramelized and crunchy onion with soft and tender okra has that impact in your mind which is rare to witness in most of the dishes.

PRO TIPS TO MAKE PERFECT BHINDI DO PYAZA

1. Wash okra before cutting it.
2. Let okra turn completely dry before cutting. If you are in a haste, wipe the okra with a clean and dry kitchen towel but never cut wet okra.
3. If using mustard oil, let it smoke first otherwise your dish will get a pungent raw smell of oil.
4. Saute squared onions only till turn pink and translucent. Make sure it shouldn’t loose their crunch.
5. Do not ever add water while cooking okra.
6. Do not overcook okra otherwise it will be very slime. You may cook okra uncovered thought it may take slightly extra time.

STEP WISE PICTORIAL RECIPE OF BHINDI DO PYAZA 

1. Wash and let okra turn dry completely.
2. Cut them into pieces in a size as desired.
3. Out of 4 onions, cut 2 onions finely and other 2 into squares, as visible in picture.
4. Take a pan and add oil. Let oil smoke first.
5. Firstly add the onions which are cut into squares.
6. Cook them till they turn translucent. Make sure not to loose their crunch.
7. Once done, take these squared onions out of pan and keep aside.
8. Now add finely chopped onion in the pan.
9. Let this onion turn brown.
10. Add okra, turmeric powder, red chilli powder and coriander powder.
11. Give them a good mix and saute for 3-4 minutes on high heat.
12. Put a lid on the pan and let okra cook on low heat until turns tender enough to eat. Do give a stir at short intervals.
13. When okra turns as soft as you desire which may take 14-15 minutes, add fried squared onions, garam masala and dry mango powder.
14. Give it a good mix.

Bhindi do pyaza is ready.

NOTES

1. Never cook the wet okra. It will give more slime
2. In place of mustard oil, you can take any oil you use in your daily cooking. But okra made in mustard oil tastes best
3. Dry mango powder can be replaced with lemon juice
4. Do not overcook okra otherwise it will turn mushy.

ALSO SEE

1. Bhindi masala recipe
2. Kurkuri Bhindi Recipe in Air fryer
3. mushroom do pyaza
4. Bharva baingan recipe (stuffed aubergine)
5. Anardana stuffed bharwa Karela recipe
6. Chutney wale aloo recipe
7. Aloo Gobi dhaba style

BHINDI DO PYAZA RECIPE – RECIPE CARD

Bhindi do pyaza recipe

blessmyfoodbypayal

Bhindi do pyaza is a North Indian dish made using okra, double the amount of onion and regular indian spices

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine North Indian

Servings 4

Ingredients

  

• 500 gram Bhindi/Okra
• 4 medium onions
• red chilli powder to taste
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tbsp dry mango powder (or as per taste)
• Salt to taste
• 4 tbsp mustard oil

Instructions

 

• Wash and let okra turn dry completely.
• Cut them into pieces in a size as desired.
• Out of 4 onions, cut 2 onions finely and other 2 into squares, as visible in picture.
• Take a pan and add oil. Let oil smoke first.
• Firstly add the onions which are cut into squares.
• Cook them till they turn translucent. Make sure not to loose their crunch.
• Once done, take these squared onions out of pan and keep aside.
• Now add finely chopped onion in the pan.
• Let this onion turn brown.
• Add okra, turmeric powder, red chilli powder and coriander powder.
• Give them a good mix and saute for 3-4 minutes on high heat.
• Put a lid on the pan and let okra cook on low heat until turns tender enough to eat. Do give a stir at short intervals.
• When okra turns as soft as you desire which may take 14-15 minutes, add fried squared onions, garam masala and dry mango powder.
• Give it a good mix and bhindi do pyaza is ready.

Notes

1. Never cook the wet okra. It will give more slime.
2. In place of mustard oil, you can take any oil you use in your daily cooking. But okra made in mustard oil tastes best.
3. Dry mango powder can be replaced with lemon juice.
4. Do not overcook okra otherwise it will turn mushy.

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