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.
Step-by-Step Onion Okra / Pyaz wali Bhindi Recipe :
Step 1 : Wash the bindi. Dry them using kitchen napkin. Thinly slice them and keep it aside.
Step 2 : Thinly slice the onion and keep it aside.
Step 3 : Make a fine paste on ginger, garlic and green chili in mortar – pastel. Keep it aside.
Step 4 : Heat oil in a thick bottom non-stick pan.
Step 5 : Add cumin seeds.
Step 6 : When cumin seeds crackle add onions and pinch of salt .
Step 7 : Fry onion until they turn brown.
Step 8 : Add ginger,garlic and chili paste. Mix well. Sauté for 1-2 min.
Step 9 : Add okra ( bhindi ) and salt. Mix well.
Step 10 : When okra ( bhindi ) become little tender add red chili powder, coriander powder and garam masala.
Step 11 : Cook okra ( bhindi ) completely.
Step 12 : Garnish the bhindi with coriander and serve hot with roti or parathas.
Note : 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.
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.
- 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
- Wash the bindi. Dry them using kitchen napkin. Thinly slice them and keep it aside.
- Thinly slice the onion and keep it aside.
- Make a fine paste on ginger, garlic and green chili in mortar – pastel. Keep it aside.
- Heat oil in a thick bottom non-stick pan.
- Add cumin seeds.
- When cumin seeds crackle add onions and pinch of salt .
- Fry onion until they turn brown.
- Add ginger and chili paste. Mix well. Sauté for 1-2 min.
- Add okra ( bhindi ) and salt. Mix well.
- When okra ( bhindi ) become little tender add red chili powder, coriander powder and garam masala.
- Cook okra ( bhindi ) completely.
- Garnish bhindi / onion okra with coriander and serve hot with rotiorNotesIt 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.
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.
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