easy bhindi do pyaza recipe | how to make bhindi do pyaza
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 3 Servings
- Category: Side Dish
- Cuisine: north indian
Ingredients
- 3 tbsp oil
- 15 bhindi / okra (chopped)
- 1 tsp cumin / jeera
- 2 pods cardamom / elachi
- 1 inch cinnamon / dalchini
- 1 green chilli (slit)
- 1 tsp ginger garlic paste
- 2 onion (cubed)
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 1 tsp dry mango powder / aamchur
- ½ tsp salt
- 2 tbsp curd / yogurt
- ¼ tsp garam masala
- ½ tsp coriander leaves (finely chopped)
Method
- firstly, in a kadai heat 2 tbsp oil and roast in 15 chopped bhindi.
- saute on medium flame cooking all the sides.
- once the bhindi changes colour and cooks completely, keep asdie.
- in the same kadai heat 2 tsp oil and add 1 tsp cumin, 2 pods cardamom and 1 inch cinnamon.
- saute till spices turn aromatic.
- further add 1 green chilli and 1 tsp ginger garlic paste. saute well.
- additionally add 2 cubed onion and saute for 2-3 minutes or till onions turn translucent.
- now add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp aamchur and ½ tsp salt.
- saute on low flame till spices turn aromatic.
- furthermore keeping the flame on low, add 2 tbsp curd.
- mix well till the curd combines well with masala and starts to release oil.
- add in roasted bhindi and give a good mix.
- cover and simmer for 5 minutes or till bhindi absorbs masala.
- further add ¼ tsp garam masala and mix well.
- finally, serve bhindi do pyaza garnished with coriander leaves along with roti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.