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Bhindi Do Pyaza

2018-06-30
  • Servings : 3-4
  • Prep Time : 10m
  • Cook Time : 30m

Step 1

Ingredients:

  • Okra – 500 gms
  • Oil – 2 tbsp

Preparation

At first, wash the okra, pat dry them completely. Then cut the okra into 1” pieces. Heat the pan, add the oil and saute them for five minutes.

Step 2

Ingredients:

  • Onion – 1 cup (chopped)
  • Onion – 2 nos (cubes)
  • Tomato – 2 nos (chopped)
  • Tomato – 2 nos (cubes)
  • Green chilli – 3 nos
  • Ginger Garlic paste – 1 tbsp
  • Ginger julienne – 1 tbsp
  • Coriander leaves – handful
  • Salt – as needed
  • Water – 1/2 cup
  • Plain yogurt – 1/2 cup
  • Coriander powder – 1 tbsp
  • Red chilli powder – 1 tbsp
  • Amchur ( Dry mango powder ) – 1/2 tsp
  • Garam masala – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Mustard seeds – 1/2 tsp
  • Nijella seeds (Kalonji) – 1 tsp
  • Cumin seeds – 1 tsp
  • Oil – 2 tbsp
  • Sugar – 1 tbsp

Preparation

Heat the pan and add oil, When the oil is hot, add the cumins seeds, mustard seeds and Nijella seeds. When mustard seeds start popping , add the finely chopped onion and ginger garlic paste. Sprinkle some salt and saute till  the onion turns light brown. Add coriander powder and saute for few seconds. Add chilli powder, garam masala, turmeric powder and dry mango powder. Saute for few second till fragrant. Then add tomato, green chilli, yogurt and salt as needed. Cover and cook for 2 to 3 minutes, till the oil separates from the mix. Then add the onion cubes, tomato cubes and ginger julienne. Mix well. Then add half cup of water, fried okra from step 1 and chopped coriander leaves. Add the sugar  and mix lightly. Otherwise the okra will get smashed with the other mix. Cover and cook over low flame for about 10 minutes. The gravy will thicken and serve with coriander leaves on top.

Refer the following video for the detailed steps:

 

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