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Bhindi do pyaza
Okra with onions
Bhindi do pyaza: okra with onions twice over, half melted and half crisp
Bhindi do pyaza is the summer okra dish of North Indian dhabas and home kitchens, made in the hot months when ladyfinger is tender and cheap. 'Do pyaza' means two lots of onion: one fried soft into the masala and one added in chunky petals near the end so it stays sweet and slightly crunchy against the okra. The classic mistake is washing the okra and cutting it while it is still wet, which turns the whole pan slimy; dry every pod completely before you slice it. Chef's tip: add the salt only once the okra is nearly cooked, because salt draws out moisture and makes it sticky.
- Total time
- 28 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 14 oz okrawashed, dried completely, tops trimmed, cut into 2 cm pieces
- 3 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 onionmedium, thinly sliced, for the masala
- 2 onionsmedium, cut into 2 cm chunks and separated into petals
- 1 tbsp gingergrated
- 1 green chillislit
- 1 tomatomedium, chopped
Spices
- ½ tsp ground turmeric
- 1 tsp red chilli powder
- 1 ½ tsp ground coriander
- ½ tsp garam masala
- ¾ tsp salt
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Method
0/6 doneStep 1: Heat 2 tablespoons of 2 tbsp sunflower oil in a wide frying pan over a medium-high heat. Add 14 oz okra in a single layer and fry, turning now and then, for 7–8 minutes until it is bright green with brown spots and no longer sticky when you lift a piece. Lift it out onto a plate.
8 minStep 2: Add 2 onions to the same pan and toss over a high heat for 2 minutes, just until the edges catch but the centres are still crunchy. Set aside with the okra.
2 minStep 3: Add the rest of 1 tbsp sunflower oil, then 1 tsp cumin seeds. When it crackles, add 1 onion and fry for 4 minutes until soft and light golden. Add 1 tbsp ginger and 1 green chilli and stir for 30 seconds.
5 minStep 4: Stir in ½ tsp ground turmeric, 1 tsp red chilli powder and 1 ½ tsp ground coriander, then add 1 tomato and cook for 2–3 minutes, mashing with the spoon, until it softens into a thick paste.
3 minStep 5: Return the okra and crisp onions, sprinkle over 1 tsp dried mango powder (amchur), ½ tsp garam masala and ¾ tsp salt, and toss gently over a medium heat for 1–2 minutes until everything is coated. Don't cover the pan, or steam makes the okra soft and slick.
2 minStep 6: Serve straight away with phulkas or dal and rice.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 4 g
- Carbs
- 17 g
- Fat
- 11 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhindi do pyaza take?
- About 28 minutes in total: 10 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of onion?
- 2 shallots per onion.
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