How to Make Delicious Bhindi Do Pyaza: A Step-by-Step Guide
Bhindi do Pyaza Recipe restaurant style is a popular North Indian dish made with okra (also known as bhindi or ladies’ finger) and onions
The name “do pyaza” translates to “double the onions,” indicating that this dish contains a significant amount of onions, both chopped and sliced into layers.
In this dish, the bhindi is typically cut into pieces and fried until partially cooked.
Then, it’s combined with sauteed onions and a blend of aromatic spices such as cumin, coriander, turmeric, and chili powder.
The dish is cooked until the bhindi is tender and infused with the flavors of spices and onions.
Bhindi do pyaza is known for its savory, slightly tangy taste and its rich, satisfying texture.
It’s often served as a side dish with rice or Indian bread like roti or naan.
Ingredients list(Bhindi do Pyaza)
- 400g bhindi (ladies finger)
- 4 onions (2 chopped, 2 layers cut)
- 1 medium-sized tomato
- 1 teaspoon coriander seeds
- 1-inch ginger
- 6 garlic cloves
- 1/3 teaspoon ajwain (carom seeds)
- 1/2 teaspoon cumin seeds
- 1/3 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Mustard oil
Step-by-Step Instructions
Step 1: Preparation
Wash the bhindi thoroughly and pat dry with a kitchen towel.
Cut the bhindi into 1-inch pieces.
Cut two onions into layers and chop the other two onions finely.
Prepare a paste by grinding together one tomato, coriander seeds, ginger, garlic cloves, ajwain, and cumin seeds until smooth.
Step 2: Cooking
Heat mustard oil in a pan over medium heat.
Add the chopped bhindi along with 1/4 teaspoon of turmeric powder and fry until the bhindi is 80% cooked.
Remove the fried bhindi and set aside.
In the same pan, saute the onion layers for 1 minute and set them aside.
Add more mustard oil to the pan if needed, then add 1/2 teaspoon cumin seeds and 1/3 teaspoon ajwain.
Once the seeds start to crackle, add the chopped onions and fry until golden brown.
Add the prepared tomato paste along with red chili powder and turmeric powder.
Cook until the masala releases oil.
When the masala is ready, add the fried bhindi and onion layers to the pan.
Season with salt and mix well, being careful not to break the bhindi.
Cover the pan and cook on low heat for 5 to 6 minutes, allowing the flavors to meld together and the bhindi to cook thoroughly.
Serving
After 5 minutes, turn off the heat and transfer the bhindi do pyaza to a serving bowl.
Enjoy this delicious dish with your favorite bread or rice.
In short, Bhindi do pyaza is a delightful dish that combines the earthy flavors of bhindi with the sweetness of onions and the warmth of aromatic spices.
By following this simple recipe, you can recreate the authentic flavors of this classic Indian dish in your kitchen.
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Nutritional chart for Bhindi do pyaza per 100g:
| Nutrient | Amount per 100g |
|---|---|
| Calories | 77 kcal |
| Protein | 2.0 g |
| Fat | 4.8 g |
| Carbohydrates | 8.3 g |
| Fiber | 3.2 g |
| Sugar | 1.9 g |
| Calcium | 81 mg |
| Iron | 1.4 mg |
| Magnesium | 57 mg |
| Phosphorus | 61 mg |
| Potassium | 353 mg |
| Sodium | 15 mg |
| Vitamin C | 21.1 mg |
| Vitamin A | 375 IU |
Please note that these values are approximate and may vary depending on factors such as cooking method and specific ingredients used.
FAQs:
1. Can I use any other oil instead of mustard oil?
Yes, you can substitute mustard oil with any other cooking oil of your choice, although mustard oil adds a unique flavor to the dish.
2. Can I adjust the spice level of the dish?
Absolutely! Feel free to adjust the amount of red chili powder according to your taste preferences.
3. Can I prepare bhindi do pyaza in advance?
While it’s best enjoyed fresh, you can prepare the dish in advance and reheat it before serving. However, the texture of the bhindi may slightly change upon reheating.
4. Is Bhindi do pyaza a vegan dish?
Yes, bhindi do pyaza is a vegan-friendly dish as it contains no animal products.
5. Can I add other vegetables to this recipe?
While bhindi (okra) and onions are the traditional ingredients, you can experiment with adding other vegetables such as potatoes or bell peppers for variation.
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Recipe Card:
Bhindi Do Pyaza | Bhindi Do Pyaza Recipe in Hindi
Ingredients
Ingredients list(Bhindi do Pyaza)
- 400 g bhindi ladies finger
- 4 onions 2 chopped, 2 layers cut
- 1 medium-sized tomato
- 1 teaspoon coriander seeds
- 1- inch ginger
- 6 garlic cloves
- 1/3 teaspoon ajwain carom seeds
- 1/2 teaspoon cumin seeds
- 1/3 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Mustard oil
Instructions
Step-by-Step Instructions
Step 1: Preparation
- Wash the bhindi thoroughly and pat dry with a kitchen towel.
- Cut the bhindi into 1-inch pieces.
- Cut two onions into layers and chop the other two onions finely.
- Prepare a paste by grinding together one tomato, coriander seeds, ginger, garlic cloves, ajwain, and cumin seeds until smooth.
Step 2: Cooking
- Heat mustard oil in a pan over medium heat.
- Add the chopped bhindi along with 1/4 teaspoon of turmeric powder and fry until the bhindi is 80% cooked.
- Remove the fried bhindi and set aside.
- In the same pan, saute the onion layers for 1 minute and set them aside.
- Add more mustard oil to the pan if needed, then add cumin seeds and ajwain.
- Once the seeds start to crackle, add the chopped onions and fry until golden brown.
- Add the prepared tomato paste along with red chili powder and turmeric powder.
- Cook until the masala releases oil.
- When the masala is ready, add the fried bhindi and onion layers to the pan.
- Season with salt and mix well, being careful not to break the bhindi.
- Cover the pan and cook on low heat for 5 to 6 minutes, allowing the flavors to meld together and the bhindi to cook thoroughly.
Serving
- After 5 minutes, turn off the heat and transfer the bhindi do pyaza to a serving bowl.
- Enjoy this delicious dish with your favorite bread or rice.
Notes
Nutritional chart for Bhindi do pyaza per 100g:
| Nutrient | Amount per 100g |
|---|---|
| Calories | 77 kcal |
| Protein | 2.0 g |
| Fat | 4.8 g |
| Carbohydrates | 8.3 g |
| Fiber | 3.2 g |
| Sugar | 1.9 g |
| Calcium | 81 mg |
| Iron | 1.4 mg |
| Magnesium | 57 mg |
| Phosphorus | 61 mg |
| Potassium | 353 mg |
| Sodium | 15 mg |
| Vitamin C | 21.1 mg |
| Vitamin A | 375 IU |
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