How to make Bhindi Do Pyaza | Okra stir fried Onion Tomato Thick Gravy Recipe | Bhindi Aloo Masala Sabzi | Sindhi Bhindi Basar Patata | Sindhi Style Basar Mein Bhindyun Patata
Bhindi Do Pyaza is one of the most regularly cooked recipe of Bhindi in our house. This recipe is very simple, easy to make, delicious and mouth watering recipe of Bhindi and potatoes, which is stir fried in spicy gravy with onions, tomatoes and Indian spices.
This is my third posting on Bhindi. My earlier blog posting are Bhindi Green garlic masala fry and tava Bhindi masala fry
Do pyaza is a Persian word which means having two or double quantity of onions or onions used in two forms in the dish. As the name indicates, we will going to add double quantity of onions.
Let's start with recipe details:-
✒ Recipe Details:
- Category: Vegetarian
- Course: Main Course
- Technique: Stir-frying and braising
- Difficulty: medium
- Serves 4
- Preparation Time: 10-12 minutes
- Cooking Time: 20-25 minutes
✔ 250 g Bhindi (okra/Ladies finger)
✔ 500 gms Onions roughly chopped
✔ 2-3 medium size Potatoes
✔ 3-4 Tomatoes finely chopped
✔Ginger small piece peeled and chopped
✔2-3 Green chilies
✔3 tsp Coriander powder
✔2tsp Red Chili powder
✔ 1tsp Garam Masala Powder
✔60-70ml Oil for shallow frying and cooking
✔Salt to taste
✒ Step 1: Mise en Place
◾Wash okra under running water tap, clean and pat dry the okra with a clean cloth, slice tops off, trim the ends and cut into 2 inch long pieces.
◾Wash, peel and cut potatoes.
◾Peel and roughly chop onions
◾Wash and roughly chop tomatoes
◾Peel and chop ginger and green chillies
✒ Step 2: Shallow Fry - potatoes
◾Spread potatoes on the kitchen napkin. This is very important step to follow, the purpose of doing this is napkin will absorb moisture, which results in comfortable and safe frying.
◾Heat cooking oil (60-70ml) and fry potatoes till slightly golden in color. Transfer to a plate and keep aside until needed.
✒ Step 3: Shallow Fry - Bhindi
◾ In the same oil, fry bhindi on medium to high flame until light brown and soft. Add pinch of turmeric powder at the time of frying to retain the green color of bhindi. This process will take 4-6 minutes.
✒ Step 4: Make gravy - Cooking Time
◾Heat oil in a cooking pan and cook onions on high flame till light brown in color.
◾ Add chopped tomatoes, ginger and green chilies, first 2 - 3 minutes cook on high flame, then slow the fire, cover the lid, cook till tomato gets cooked properly.
◾Now open the lid, mix well and then add turmeric powder, coriander powder, red chilly powder, mix well, add ½ cup of water as that helps the dry ingredients to mix well. It also gives moisture to the vegetables and at the same time avoid dry ingredients getting burnt.
◾ Add fried Bhindi and Aloo, mix gently and spread over the pan. Let it gets cooked on low heat for 3-5 minutes.
◾ Lastly, add the garam masala and turn off the heat. Serve hot with chappati and a bowlful of Fresh homemade curd.