Bhindi do Pyaza | Okra Onion Curry | Easy Bhindi do Pyaza Recipe with Video | How to Make Bhindi do Pyaz
Bhindi do Pyaza | Okra Onion Curry | Easy Bhindi do Pyaza Recipe with Video| Bendakaya Curry| Bendakayya- Okra Onion Curry is a very popular dish in north India. It is served as a special delicacy at weddings. I just love this curry. But, every time I tried to make it, I was put off by the stickiness of Okra(bhindi) and couldn’t even make it very tasty. And I could never the taste that they got at weddings, Dhabas, and restaurants. So I just gave up.
But then one day, I tasted this curry in Dhaba near Surat in Gujarat. It was very tasty and I saw that they used Potato in that curry. The taste was fantastic. Moreover, that day, I got a chance to go into their kitchen and interact with them. And I saw firsthand how the curry was made. And I realized the mistakes I made while making Okra with Onions. So this Okra Onion Curry is a combination recipe where I adapted their recipe and added my own experience to it.
It goes virtually with anything…Rotis, Puris or Rice.
Print this Recipe
Tips
How to prevent stickiness from Okra?
-
Tender Okra(bhindi) taste much better in a curry. Okra should be washed, wiped and dried. Then they should be cut into pieces with a knife that is dry.
-
To prevent Okra(bhindi) from getting sticky, the pieces should be added to Oil, covered and then fried on a high flame. You need to stir them once in a while and fry until the edges change colour.
Some more tips for a great Curry:
• Okra Fry tastes much better when prepared in deep, thick-bottomed Iron pans.
• Usually, Potato is not added to Bhindi Do Pyaza. This recipe of mine is following the Surat Dhaba recipe I had liked so much.
• Carom Seeds (Ajwain) adds a nice fragrance to the Curry. But you can drop it if you don’t like the taste.
• When the Onion slices turn pink, remove them from fire. That is enough frying and they add a nice taste to the Curry.
Bhindi do Pyaza | Okra Onion Curry | Easy Bhindi do Pyaza Recipe with Video | How to Make Bhindi do Pyaz - Recipe Video
Bhindi do Pyaza | Okra Onion Curry | Easy Bhindi do Pyaza Recipe with Video | How to Make Bhindi do Pyaz
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 4
Ingredients
- 300 gms Tender Okra (Ladies’ Fingers)
- 1 Onion (Chopped to a petals)
- 1 Onion (Sliced)
- 2 Tomatoes Paste
- 1 Tomato Diced
- 1/4 spoon Carom Seeds (Ajwain)
- 3/4 spoon Grated Ginger
- 1/3 cup Oil
- 1 tbsp Mirchi Powder
- Salt
- 1/4 tsp Turmeric
- 2 tbsps Chopped Fresh Green Coriander
Instructions
-
Heat 3 tbsps of Oil and add crushed Carom seeds to it. Once it is fried, add diced Potato and fry on medium flame until the pieces become a little soft and the edges turn lightly golden.
-
Add the washed and dried sliced Okra to the pan and fry on high flame till the Okra pieces cook.
-
It takes about 12-15 minutes for the Okra to become soft and turn dark here and there. That is an indication that the sticky gum is gone out of the pieces and Okra is cooked.
- Add the sliced onion and fry for 3-4 minutes.
-
It is enough for Onions to change color and cook. Remove and set aside.
-
Heat 2 tbsp oil in another pan, add grated Ginger, chopped Onions, and fry until the onions become soft.
-
Now add the paste of two Tomatoes and fry until the water from the Tomatoes evaporates and oil separates.
-
When the Tomato paste was cooked, add Salt, Mirchi Powder and Turmeric and fry.
-
Once Oil separates, add the diced Tomatoes and fry until soft but do not crush the pieces.
- Add the Okra and Onions that you set aside, let them be coated with the Tomato paste and fry for 3-4 minutes.
-
Sprinkle some chopped Green Coriander and remove it from the fire.
