BHINDI DO PYAZA RECIPE
bhindi / ladys finger
Grated / finely chopped
Cumin Seeds Jeera
Turmeric / Haldi powder
red chili powder
Dry Mango Powder / Amchoor
Coriander/ Dhania powder
Cumin /Jeera powder
Wash, wipe the okra properly using dry kitchen cloth.Cut the head of Bhindi, and then length wise into two long slices.
Chop onion to thin slices and grate ginger .
In a pan heat oil .Once hot ,add the cumin seeds. When they splutter add haldi , ginger ,onions and bhindi .
Stitr fry onion and bhindi mix on medium flame for about 8-10 mins stirring in between ocassionally so that they don’t stick to bottom / burn .
Once they are almost cooked ( the sliminess coming out from them would have stopped ) add red chilli powder , dhania jeera powder,garam masala ,aamchoor and salt .
Mix well and cook for another 4-5 mins so that bhindi takes in all the spices .
Switch off the heat and serve hot bhindi do pyaza with hot phulka /. chapathi .
To avoid bhindi turning slimy , dry / wipe the bhindi properly after washing . If the bhindi is wet , subzi will turn slimy .
If you have time , after chopping the bhindi , its better to keep in fridge for about 1-2 hours . This will help in reducing sliminess more.
Fry the subzi nicely on medium heat to avoid sliminess . Don’t add salt initially . Add it mid .
If you want , initially only while roasting bhindis ; add amchoor powder . Addition of tanginess reduces sliminess
Don’t cut oil quantity . Bhindi typically reuires oil to get a nice crispiness . In restuarants , they deep fry bhindis while making this dish .
If you find the bhindi and onion is sticking to the kadai , add some more oil .
Tender fresh bhindi taste best for this dish .
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