Mamta's Kitchen

Bhindi (Okra/Ladies Fingers) Do Pyaza Bhaji/Sabji -Oven Cooked

Bhindi Do-pyaza Bhaji/Sabji, Oven Cooked

Mamta Gupta

Free From TomatoIndianMainSideVegetarian

Bhindi or Okra is a popular vegetable amongst Indian vegetable. Here I have cooked it in an oven, making it very simple to make. It cooks in the background while you are cooking other dishes. 'do', pronounced as 'doe', means two and 'pyaza' means with onions. A 'Doe Pyaza' dish has double the usual amount of onions normally used, roughly same amount as the main ingredient. Sometimes, a dish that has onions added twice, is also described as 'Doe-Pyaza'. Serves 4-6

You can vary the spices to your own liking.

Ingredients

  • 500 gm. ladies finger or okra

  • 300 gm. onions, peeled and thinly sliced

  • 20 gm. or 1 heaped tsp. grated ginger

  • 2-3 cloves of garlic, peeled and grated (optional)

  • 1/2 tsp. turmeric powder

  • 1 1/2 tsp. coriander powder

  • 1 1/2tsp coarsely ground fennel seeds

  • 1/4 tsp. chilli powder or coarse chillies (adjust to taste)

  • Salt to taste

  • 2 tbsp. cooking oil (I use mustard oil)

  • 1/2 tsp. Garam masala

  • 1 tsp. roasted cumin seeds, coarsely ground

  • Juice of 1/2 lemon

Instructions

  1. Wash and thoroughly dry bhindi. This is important, if they are wet, the finished dish will become very slimy! Wash and then spread them on a towel for a few hours or overnight, to dry them properly. If in a hurry, give them a rub with a kitchen towel.

  2. Slice off and discard the stalk ends.

  3. Slice each bhindi lengthways into 4.

  4. Turn oven on to 200C/400F/Gas 6.

  5. Place with sliced onions, ginger and garlic in a large bowl.

  6. Add ginger, garlic and all the spices, except garam masala and roast cumin.

  7. Pour mustard oil on top. Mix well until all bhindi and onions are well coated.

  8. Place in a baking dish in cook in the centre of the oven for 30-45 minutes, until cooked. Look at pictures to see what they should look like.

  9. Add lemon juice, garam masala and roast cumin and gently stir in.

  10. Serve hot with Chapatties or Parathas

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13902]


Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to webmaster@mamtaskitchen.com