Bhindi Do Pyaza

• 500 grams okra (bhindi or lady fingers)

• ▢ 2 large onions or about 4 medium onions, about 2 heaped cup thinly sliced onions

• ▢ ½ teaspoon turmeric powder (ground turmeric)

• ▢ 1 teaspoon Red Chilli Powder or cayenne pepper, add as required

• ▢ 1 teaspoon dried mango powder (amchur powder) or add as required

• ▢ 1 teaspoon Garam Masala

• ▢ 4 tablespoons oil or ghee (clarified butter)

• ▢ salt as required

INSTRUCTIONS

Preparation

• Firstly wash the okra in running water. Then wipe them with a kitchen napkin. The okra pods should be completely dry before you chop them.

• Now chop the okra into half to one inch pieces. 

• Slice the onions thinly.

Making Bhindi Do Pyaza

• In a pan or wok, add oil or ghee. Then add the chopped okra. Saute them on a low to medium low heat for 4 to 5 minutes or till they become slightly tender.

• Now add the sliced onions. Add all the dry masala powders except garam masala powder and dry mango powder and mix well. 

• Add salt too. Mix the okra well with the onions and ground spices .

• Cook on a low to medium low heat till the onions are lightly golden and the okra has become tender and soft. Stir every 2 to 3 minutes when sauteing the onions. Don’t overcook as the okra will get mushy.

• Lastly, add the garam masala powder and dry mango powder.

• Mix the garam masala powder and dry mango powder with the okra and onions.

• Serve bhindi do pyaza with roti or phulka or paratha. It can also be served as a side dish with a North Indian meal. You can also pack it in the lunch box with a side of roti or paratha.