BHINDI DO PYAZA / HOW TO MAKE BHINDI DO PYAZA

Bhindi do pyaza is a dry Indian curry recipe prepared with bhindi with onions as main ingredients.The use of generous amount of onions accompanied by spices transforms the taste of fried bhindi and makes this dish one of the best bhindi dish.

This dish not only tastes delicious but is also simple and easy to prepare. Bhindi do pyaza is quite popular as a restaurant dish.The word “ Do pyaza” means double the amount of onions are added in the dish which is added twice-both at different stages while cooking the dish.

Bhindi do pyaza can serve with roti or any Indian bread and as a side dish with rice and dal.

INGREDIENTS:

· Bhindi- 500 grams.

· Onion-2(big)

· Tomato-1

· Ginger-garlic paste-1 tbsp

· Tomato puree-2 tbsp

· Coriander powder-2 tsp

· Cumin powder-1 tsp

· Red chilli powder-1 tsp

· Turmeric powder-1/2 tsp

· Garam masala- 1/2 tsp

· Cumin seeds-1/2 tsp

· Corinder leaves-2 tbsp

· Green chillies-3

METHODS FOR PREPARING BHINDI DO PYAZA

STEP-1: Wash and cut bhindi into pieces.

STEP-2: Chop one onion and slit green chillies. Cut other onion and tomato into cubes.

STEP-3: Heat little oil in a kadhai or pan and fry the bhindi till it becomes golden brown.

STEP-4: Transfer the bhindi to a plate and heat little oil again and fry the diced onions in the same pan or kadhai. Transfer the fried onion to a plate and keep aside.

STEP-5: Heat 3 to 4 tbsp oil in a kadhai. Add cumin seeds in the oil and let it splutter. Then add chopped onions and green chilii and saute till the onions change its colour.

STEP-6: Add ginger garlic paste and fry it till the raw smell of ginger and garlic gone. Then add tomato puree and cook for 2 minutes.

STEP-7: After sauteing 2 minutes add all dry masalas and fry till the oil can be seen in the surface of the masala.

STEP-8: Then add fried bhindi and mix well.Now add fried onion and cook for 2 minutes. Add little water if require.

STEP-9: After 2 minutes add tomato cubes and cook another 2 minutes. Now it is ready to serve. Transfer to a serving bowl and garnish with chopped coriander leaves.