Bhavna
Bhindi Masala or Bhindi do Pyaza – literally translates to okras cooked with double the measure of onions. Okra cooked with caramelised onions and dried spices, the flavours are just divine – a lovely vegetable dish to go with freshly made chapatis.
Bhindi Masala or Bhindi do Pyaza
Ingredients
- 250 g Okra / Bhindi /Lady Fingers /Vendakkai
- 2 tbsp Oil
- 1 Onion
- ½ tsp Cumin seeds
- ¼ tsp Turmeric pwd
- 1 tsp Ginger garlic paste
- ½ cup Mashed tomato
- 1 tsp Coriander pwd
- ¼ tsp Cumin pwd
- 1 to 1 ½ tsp Red chilly pwd
- ½ tsp Amchur pwd - Dry Mango Powder
- ½ tsp Garam masala pwd
- Salt to taste
- Fresh coriander leaves
- Sesame seeds for garnishing
Instructions
- Wash the bhindis and wipe them dry.
- Cut the head and tail part off.
- Slice okra in half and then in lengthwise pieces as shown in the video.
- Chop onion and tomato to pieces.
- Heat oil in a frypan.
- Add the okra pieces, salt and saute in low medium heat. ( this will avoid the bhindis turn sticky & mushy while cooking due to moisture )
- Keep stirring occasionally and remove from flame once they’re cooked completely.
- Keep it aside in a plate and reserve.
- Heat oil in the same frypan.
- Add cumin seeds, when they sizzle add turmeric pwd and onion.
- Cook the onions at medium heat until they get soften and turn brown at edges.
- Add ginger garlic paste and saute till raw smell disappears.
- Now add mashed tomato.
- Add coriander pwd, cumin pwd, red chilly pwd, ( you can adjust the red chilly pwd as per your taste ) amchur pwd and garam masala pwd.
- Mix well and allow to cook for a minute.
- Adjust salt.
- Add the cooked okra and mix completely.
- Increase the heat to high and give it a good toss.
- Turn off flame and garnish with fresh coriander leaves.
- You can also sprinkle some sesame seeds for extra garnishing.
- It pairs up excellent as a side with Indian breads or with rice.Spicy & delicious Bhidi Masala ready.
