Tuesday, May 10, 2011

Bhindi Do Pyaaza (Okra with Onions)

I know, I know - this looks more like Aloo Do Pyaaza or Aloo Bhindi. But what is in the name? The more important part is that this recipe is a sure shot road to success. Never has this one let me down. Although the original and traditional Bhindi Fry recipe may be a common but a more well known preparation, Bhindi Do Pyaaza has an appeal of it's own. The addition of Pyaaz (onion) in double proportions to Okra and Potatoes gives this dish an interesting twist. The caramelized onions bring out a sweet and crunchy flavour to the rather soft potato and okra vegetables. This one, too, is a typical North Indian dish. Glad to be from that part of India!

1. Okra, 1.5 pound, chopped
2. 2 medium sized potatoes, cubed
3. 3-4 onions, chopped
4. oil
5. mustard seeds
6. cumin seeds
7. heeng
8. turmeric powder
9. salt to taste
10. red chili powder, to taste

1. Heat a wok and add oil to it.
2. Add mustard seeds and let it crackle.
3. Add cumin seeds and when it sizzles, add heeng.
4. Add turmeric powder and onions.
5. Caramelize the onions.
6. Add potatoes.
7. Cover and cook until the potatoes start to appear somewhat translucent.
8. Add okra and cover and cook.
9. When about done, add red chili powder, salt and mix well.

Serve warm with Indian flatbread.


Puja said...

Very nicely prepared bhindi do pyaza dear. Loved the look of it.
US Masala

chef and her kitchen said...

I love this sabzi...mine is still in drafts....

Priya Suresh said...

Delicious and wonderful looking curry..

Nandinis food said...

This is simply yummy....Nice with rotis...

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