Easy Bhindi Do Pyaza Recipe Dhaba Style
Easy bhindi do pyaza recipe dhaba style is a popular Indian vegetarian dish made with bhindi (okra) and a generous amount of onions. It is a perfect simple family recipe where we used very less amount of spices.
Ingredients
- 500 gm bhindi or lady finger
- 2 medium sized onion sliced
- 2 tbsp mustard oil
- 1 tsp ajwain
- 1 green chilli
- 1 tsp coriander powder
- 1 ¼ tsp salt
- ½ tsp haldi or turmeric powder
- 1 lemon juice
- ½ tsp garam masala
Instructions
- Trim the ends of the bhindi and slice them into 2-3 inch pieces. Further cut the pieces into half lengthwise. Keep them aside.
- Heat oil in a large pan over medium heat. Add ajwain seeds and let them splutter.
- Add sliced onions and green chilli and saute until golden brown, stirring occasionally.
- Now add coriander powder, turmeric powder, and chopped okra. Mix them well. Cook for 2-3 minutes without covering it.
- After that, add salt and mix well. Cover and cook it for 3-4 minutes, stirring occasionally, until the okra is soft and cooked.
- Now squeeze one lemon juice and mix well. Cook for another 3-4 minutes, uncovered, until the bhindi becomes dry and cooked.
- At last sprinkle little garam masala and mix it well. Switch off the flame and cover the pan. Let it leave for 5-7 minutes so that all the flavoures get infused well.
- Garnish with coriander leaves and serve hot with roti, paratha or rice.
Video
Notes
1. Select fresh and tender bhindi for the recipe. Avoid using overripe or wilted okra as they can be tough and chewy.
2. Before slicing the bhindi, make sure to wash them thoroughly and pat them dry using a kitchen towel or paper towels. Moisture can make the bhindi slimy while cooking, so it's essential to dry them well.
3. Slice the bhindi into 2-inch pieces. Ensure that they are evenly sized to ensure even cooking.
4. Cook the bhindi on low medium heat throughout the process. This helps to cook them evenly without burning or becoming excessively slimy. High heat can quickly burn the spices and result in uneven cooking.
5. While cooking the bhindi, stir gently and occasionally to avoid breaking them. Bhindi can be delicate, and vigorous stirring can cause them to become mushy.
6. Ensure that the bhindi is spread out in a single layer in the pan. Overcrowding the pan can lead to uneven cooking, and the bhindi may release more moisture, making them slimy.
7. Adjust the spices according to your taste preferences. Start with the recommended measurements and add more or less spice as desired. Remember, you can always add more spice later if needed, but it's challenging to reduce the spiciness once added.
Garnish the prepared bhindi do pyaja with freshly chopped coriander leaves to enhance the flavor. Serve it hot with roti, naan, or rice for a complete meal. By keeping these tips in mind, you can prepare a delicious and flavorful bhindi do pyaja dish. Enjoy your cooking!