Bhindi Do Pyaza (Okra Curry)

          Any curry made in a Do Pyaza style comes out real yummy and superb. So do try this amazing Bhindi Do Pyaza with lots of onion, hence the name. It is an easy and a simple recipe. Make it a bit spicy and chatpata to be relished as a side dish. It is on the dry side and goes well with curd rice, sambar rice, rasam rice, dal chawal (rice & lentil) or with chapatti / any Indian bread. So check for a step by step pictorial recipe to prepare it. 

          This North Indian delicacy is very popular in many restaurants and dhabas. There are obviously many ways of preparing it, depending on each individual and family. So do try my version, which is a quick recipe and I'm sure you will like it. So Happy Cooking!!!

• 300 gms. okra, cut into 1" pieces
• 1 tbsp. ghee
• 2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 1-2 onions, sliced
• 2 green chilies, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. pani puri masala
• salt to taste 
• 2-3 tbsp. fried onion
• 2-3 tbsp. coriander-mint leaves, chopped

          Heat ghee in a pan and sauté the chopped okra till they turn soft. Keep aside. 

          Heat the oil and temper with cumin seeds, mustard seeds and asafoetida.

          Add the onion, garlic, ginger and green chilies. Sauté till light brown. 

          Add all the dry spices (except salt) and give it a stir.

          Now add the fried okra and salt. Sauté for a minute. 

         When done, add the chopped coriander-mint leaves and fried onion. Mix well and switch off the flame. 

          Serve as a side dish with curd rice, sambar rice, rasam rice, dal chawal (rice & lentil) or with chapatti / any Indian bread.





Note - 
1.  I have used pani puri masala as I had no chaat masala, but you may add some chaat masala instead.

2.  I added store bought fried onions, but you can add some homemade ones if preferred. In that case add some extra oil to the pan and stir fry 1-2 onions till golden brown. 

                  Heat ghee in a pan & sauté the chopped okra till they turn soft. Keep aside. 

                      Heat oil & temper with cumin seeds, mustard seeds and asafoetida.

                        Add the onion, garlic, ginger & green chilies. Sauté till light brown. 

                                     Add all the dry spices (except salt) and give it a stir.

                                    Now add the fried okra and salt. Sauté for a minute. 

                          When done, add the chopped coriander-mint leaves & fried onion. 

                      Serve as a side dish with curd rice, sambar rice, rasam rice, dal chawal 
                      (rice & lentil) or with chapatti / any Indian bread.