Skip to main content

Bhindi-Do-Pyaza / Bhindi Fry / [Okra-Onion Fry]

Bhindi-Do-Pyaza is a very popular dish of North India. It is called "Do Pyaza" because the onions are added in double the quantity than found in any other vegetable preparation




Ingredients:

Bhindi [Okra/Lady finger] - 2 cups
Onion - 2 medium, thick slice
Ginger - 1tbsp [grated]
Cumin seeds - 1 tsp
Turmeric powder - 1tsp
Corriander powder - 1.5 tsp
Red chillie powder - to taste
Garam masala powder - 1 tsp
Mango powder [Khatai] 1.5 tsp
Salt to taste
Canola oil - 3 tbsp or more

Method:

Wash okra and pat dry with paper towel. Remove the top of okra and slice the remaining okra into 1 inch slices [Optional: Sprinkle some salt and keep it aside ]

Heat oil on medium heat, add cumin seeds and let it crackle. Now add ginger followed by onion and fry till the onion slices get glossy and still retain the pink color

Add okra and stir for a minute, add salt and all the powder spices except mango powder. Stir fry on medium heat for 3-5 minutes. Next cover it with a lid and let it simmer for 10 minutes [keep stirring in between]. Cook till okra is soft and adjust for seasoning. Sprinkle mango powder and mix it thoroughly over low flame.

Serve hot with roti (chapati) or paratha as a side dish
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


This is my "Side dish for chapathi" hosted by Viki of Viki's Kitchen

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Comments

lubnakarim06 said…
Wow....very yum...Iam also going to post this soon....but i will not add mango powder and garam masala...will try adding them next time....
Parita said…
Perfect with rotis and phulkas!
Unknown said…
Looks tempting....wat a coincidence have just posted a okra recipe and here come with urs!
Hari Chandana P said…
Yummyy dish... Gr8 job.. :)
Priya Suresh said…
Simple yet a delicious okra fry..looks yumm!
Unknown said…
Delicious Bhindi fry, the click looks fabulous.
Abhilash said…
Just now I saw this dish somewhere and commented... Bhindi is the best for chappaties....awsome...

But I do not like when people use it in curry...

Bhindi ki sabji... mm... jabardast ...
Your snaps look nice
Unknown said…
Renu, regarding your question the milk powder, i used Alba Non fat instant milk powder rbst free.
congrats..collect ur award from www.sailajakitchen.com

Popular posts from this blog

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker.  Pour all the milk and turn on the rice cooker and cover the lid.  It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked.  Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...

Tomato Rice

Ingredients  Cooked rice - 2 cups Tomatoes - 2 medium size Onion - 1 medium size Ginger - 1-2 inch, finely chopped Green chili - 1 long, chopped Curry leaves - 1 sprig Turmeric - 1/4 tsp Corriander powder - 1 tbsp Kashmiri mirch , paprika - 1 tsp Salt - to taste Cilantro leaves - 2 sprigs Mint - few chopeed leves Cashew - optional. Cloves - 2 Tadka mix - Mustard seeds - 1 tsp Cumin seeds - 1 tsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp Fenugreek seeds - 1/4 tsp Cinnamon stick or powder - 1/4 tsp powder or 1 stick Oil to cook Method Heat oil in large wok or kadai and add tadka miz=x one by one. At this time also add cashew if you want to Soon add the ginger paste and chopped green chili followed by chopped onion. Cook onions till they turn pinkish and glossy Add turmeric, corriander powder followed by chopped tomatoes. Cook the entire mix till tomatoes are mushy.  Gently add cooked rice and salt and cover the lid. Cook on very low heat so that...