Bhindi Do Pyaza, as the name suggest, is made using Bhindi (Ocra) and Onions(Pyaaz). Its a bhindi masala gravy recipe and very easy recipe. You can prepare it within no time.
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It’s just like paneer do pyaza where we use bhindi in place of paneer. you can add paneer too. We will make bhindi do pyaza restaurant style.It can be used as vegetables recipe and can be packed in the lunch box for office or schools. We are making it by frying. So let’s learn how to make bhindi do pyaza.
My other Bhindi Recipes:Dahi Bhindi, Kurkuri Bhindi, etc.
How To Make Bhindi Do Pyaza Recipe In Hindi
Bhindi Do Pyaza, as the name suggest, is made using Bhindi (Ocra) and Onions(Pyaaz). Its a bhindi masala gravy recipe and very easy recipe. You can prepare it within no time.
Calories 328kcal
Ingredients
- 200 gm okra bhindi or ladyfinger
- 2 medium sized onions sliced thinly
- ½ tsp cumin seeds
- 1/4 tsp Turmeric Haldi powder
- ½ tsp coriander powder
- 1/2 tsp red chilly powder
- 1/4 tsp amchur dried mango powder
- Salt as needed
- 2 tbsp oil
Instructions
- Wash bhindi and keep it for half an hour or wipe them with towel to make it dry.
- Now cut bhindi into 1 inch pieces.
- Heat Oil in a pan. Add cumin seed and let it splutter.
- Add chopped bhindi and stir for 2-3 minutes. Do not add salt as we will cover the lid on low flame for 2 min so that bhindi become slightly tender. Adding salt and covering the lid makes bhindi sticky and mushy.
- Open the lid, add chopped onion, salt and turmeric powder.
- Mix it well and cook on medium low heat till the bhindi is cooked.
- Add all the dry masala. Mix well and cover it for a minute.
- Open the lid, bhindi is cooked.
- Serve bhindi do pyaza hot with Roti or Paratha
Video
Notes
Notes: I generally cover the bhindi with the lid for maximum 2 minutes. This makes the cooking fast, so be careful and do not cover the pan for a longer time. Otherwise, bhindi will become sticky and mushy.
You can prepare bhindi do pyaza without covering the lid also.
First, wash the bhindi, keep them dry and then chop otherwise while cooking the bhindi become too mushy due to moisture.
Now, Bhindi Do Pyaaza is ready to serve
Nutrition
Calories: 328kcal | Carbohydrates: 17g | Protein: 4g | Fat: 28g | Saturated Fat: 2g | Sodium: 38mg | Potassium: 598mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1830IU | Vitamin C: 47.7mg | Calcium: 164mg | Iron: 2.4mg
How to make bhindi do pyaza:
- Wash bhindi and keep it for half an hour or wipe them with towel to make it dry.
- Now cut bhindi into 1 inch pieces.
- Heat Oil in a pan. Add cumin seed and let it splutter
- Add chopped bhindi and stir for 2-3 minutes.
- Do not add salt as we will cover the lid on low flame for 2 min so that bhindi become slightly tender.
- Adding salt and covering the lid makes bhindi sticky and mushy.
- Open the lid, add chopped onion, salt and turmeric powder.
- Mix it well and cook on medium low heat till the bhindi is cooked.
- Add all the dry masala. Mix well and cover it for a minute.
- Open the lid, bhindi is cooked.
- Serve bhindi do pyaza hot with Roti or Paratha.
Notes:
- I generally cover the bhindi with the lid for maximum 2 minutes. This makes the cooking fast, so be careful and do not cover the pan for a longer time. Otherwise, bhindi will become sticky and mushy.
- You can prepare bhindi do pyaza without covering the lid also.
- First, wash the bhindi, keep them dry and then chop otherwise while cooking the bhindi become too mushy due to moisture.
- Now, Bhindi Do Pyaaza is ready to serve.