Bhindi-Okra/Ladies Fingers Do Pyaza Bhaji/Sabji 1

Name: Bhindi-Okra/Ladies Fingers Do Pyaza Bhaji/Sabji 1
Ingredients: 500 gm. ladies finger or okra; 300 gm. onions, peeled and thinly sliced; 4-5 cloves garlic, peeled and grated (optional); 20 gm. ginger (1 heaped tsp. grated); 2 tbsp. cooking oil; 1 tsp. cumin seeds or mustard seeds; A large pinch of asafoetida or hing; 1/2 tsp. turmeric powder; 1 1/2 tsp. coriander powder; 1/4 tsp. chilli powder (adjust to taste); Salt to taste; 2 medium tomatoes, cut into wedges. (optional); 1/2 tsp. dry mango powder or amchoor (you can use juice of half a lemon); 1/2 tsp. <a href="recipe_display.php?id=1">Garam Masala</a>

Bhindi Do-pyaza Bhaji/Sabji 1

Mamta Gupta

IndianMainSideVeganVegetarian

Bhindies are also known as Ladies Fingers or okra. It is a popular dish in Indian restaurants., that combines the flavours of okras and onions. Do (doe)=two, Pyaza= with onions. A do pyaza dish has double the usual amount of onions, roughly same amount as the main ingredient. Sometimes, a dish that has onions added twice, is also described as 'Do-pyaza'.

Serves 4-6

Ingredients

500 gm. ladies finger or okra
300 gm. onions, peeled and thinly sliced
4-5 cloves garlic, peeled and grated (optional)
20 gm. ginger (1 heaped tsp. grated)
2 tbsp. cooking oil
1 tsp. cumin seeds or mustard seeds
A large pinch of asafoetida or hing
1/2 tsp. turmeric powder
1 1/2 tsp. coriander powder
1/4 tsp. chilli powder (adjust to taste)
Salt to taste
2 medium tomatoes, cut into wedges. (optional)
1/2 tsp. dry mango powder or amchoor (you can use juice of half a lemon)
1/2 tsp. Garam Masala

Instructions

Wash and thoroughly dry bhindi. This is important, if they are wet, the curry will become very slimy! You can spread them on a kitchen towel for a few hours or overnight, to dry them properly. You can also give them a rub with a kitchen towel. If not dried properly, chopped bhindi will become very slimy.
Remove and discard the stalk ends.
Slice into 1 inch pieces or halve lengthways.
Heat oil in a wok or karahi.
Add cumin/mustard seeds and asafoetida/hing powder and let seeds splutter/turn brown.
Add ginger, garlic and onions and fry until onions are golden, not dark brown.
Add bhindi and all the spices, except garam masala and mango powder.
Stir fry for a few minutes on high, reduce heat to low-medium and cook covered for 15 minutes or so. Fresh bhindi cooks very quickly. DO NOT ADD WATER, bhindi has its own, which is released during cooking. If you add water, chances are that you will end up with a slimy mush!
Add chopped tomatoes, if using, and stir fry on high, for 2-3 minutes.
Add garam masala and mango powder/lemon juice. Stir fry until all the natural water is evaporated and the bhindi/onions looks shiny with oil.
Serve hot with Chapatti.

Notes

You can also add a few potato slices/fingers to the bhindi.