Onion Okra ( Pyaz Wali Bhindi )
 
Prep time
Cook time
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Pyaz Wali Bhindi Recipe is a delicious preparation of okra also known as ladyfinger that is sauteed with caremeized onions. It makes a perfect vegetable dish to go along with Parathas or Roti.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3 - 4
Ingredients
  • 500 gm okra ( bhindi ) ( sliced )
  • 4 medium size onions ( thinly sliced )
  • 1-2 green chili
  • 7 – 8 garlic cloves
  • 1 inch gingerr
  • 1 tsp red chili powder
  • 1 ½ tbsp coriander powder
  • ¼ tsp garam masala
  • 1 ½ tsp cumin seeds
  • 2-3 tbsp oil
  • Salt according to taste ( approx 1 – 1 ½ tsp )
  • 1 tbsp coriander for garnishing
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash the bindi. Dry them using kitchen napkin. Thinly slice them and keep it aside.
  2. Thinly slice the onion and keep it aside.
  3. Make a fine paste on ginger, garlic and green chili in mortar – pastel. Keep it aside.
  4. Heat oil in a thick bottom non-stick pan.
  5. Add cumin seeds.
  6. When cumin seeds crackle add onions and pinch of salt .
  7. Fry onion until they turn brown.
  8. Add ginger and chili paste. Mix well. Sauté for 1-2 min.
  9. Add okra ( bhindi ) and salt. Mix well.
  10. When okra ( bhindi ) become little tender add red chili powder, coriander powder and garam masala.
  11. Cook okra ( bhindi ) completely.
  12. Garnish bhindi / onion okra with coriander and serve hot with [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]rotior [/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]parathas.
Notes
It is important to buy okra which is not old or limp or woody, too long or too dark green. 2-3 inch pods are the best.[/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]

Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam.

Cook the bhindi over a medium-slow flame for best results.
Recipe by Zeel's Kitchen at https://zeelskitchen.com/recipe/onion-okra-ladyfinger-pyaz-wali-bhindi/