How to make Bhindi Do Pyaza / Bhindi Masala / Spicy Okra Fry:
Bhindi do pyaza is a delicious North Indian subzi recipe made with onions, okra and flavorful spices. It makes a yummy combo with hot rotis or rice. It is very easy and quick to make it on. I cooked up this last week and we really enjoyed every spoon of this. It goes yumm with rice or rotis or even with your dal rice.
Try this authentic, lip-smacking, easy to make Punjabi Bhindi Masala recipe at your home today..:)
· Okra / Bhindi / Vendakkai - 250 g
· Oil - 2 tbsp
· Onion - 1
· Cumin seeds - ½ tsp
· Turmeric pwd - ¼ tsp
· Ginger garlic paste - 1 tsp
· Mashed tomato - ½ cup
· Coriander pwd - 1 tsp
· Cumin pwd - ¼ tsp
· Red chilly pwd - 1 to 1 ½ tsp
· Amchur pwd - ½ tsp
· Garam masala pwd - ½ tsp
· Salt to taste
· Fresh coriander leaves
· Sesame seeds for garnishing
1. Wash the bhindis and wipe them dry.
2. Cut the head and tail part off.
3. Slice okra in half and then in lengthwise pieces as shown in the pic.
4. Chop onion and tomato to pieces.
5. Heat oil in a frypan.
6. Add the okra pieces, salt and saute in low medium heat. ( this will avoid the bhindis turn sticky & mushy while cooking due to moisture )
7. Keep stirring occasionally and remove from flame once they’re cooked completely.
8. Keep it aside in a plate and reserve.
9. Heat oil in the same frypan.
10. Add cumin seeds, when they sizzle add turmeric pwd and onion.
11. Cook the onions at medium heat until they get soften and turn brown at edges.
12. Add ginger garlic paste and saute till raw smell disappears.
13. Now add mashed tomato.
14. 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.
15. Mix well and allow to cook for a minute.
16. Adjust salt.
17. Add the cooked okra and mix completely.
18. Increase the heat to high and give it a good toss.
19. Turn off flame and garnish with fresh coriander leaves.
20. You can also sprinkle some sesame seeds for extra garnishing.
21. Spicy & delicious Bhidi Masala ready.
22. It pairs up excellent as a side with Indian breads or with rice.