Saturday, December 19, 2009

Bhindi Do Pyaza (Stir fried okras with onions)

Bhindi, Okra or Ladies Finger(Bhendi/dharosh in Bengali) is my most favorite veggie. I just love them anyway it is made(not raw, btw), even just boiled, is my most favorite way of eating LF. Though, I think, this is my first posted recipe on Bhindi in this blog. In Bengal, we make them with poppy seeds i.e., dharosh posto(I'll post the recipe soon), or with mustard seed i.e. Sorshe dharosh, sometimes with other veggies in Mixed vegetable. This very recipe I'm posting today is belongs to North Indian cuisine. It goes very well with any Indian flatbread (roti, luchi/phulka, or Paratha) or even with rice. It is very common in all Indian restaurant menus. As the name suggests, this dish is made with double the amount of onions(do-pyaza, where do means double or two and pyaza is onion/pyaz) than any regular curry. Crisp stir fried okra is tossed with liberal amount of sauted onions and with a touch of yogurt at the last to give it a distinguishable tangy taste. As much as I love this veggie, my husband is just the opposite. But this dish can turn a non-lover to a fan of it like my husband. Try this with a bhindi non-lover and see. Ok, let's move to the recipe now....



Ingredients :
Onions : 2(big-chopped lengthwise)
Okra/bhindi : each cut in half
Ginger paste : 1/2 tsp.
Cumin seeds : 1/2 tsp.
Turmeric powder : 1 tsp.
Chilli powder : 1-2 tsp.
Green chillies : 2 (slitted)
Salt to taste
Oil : 2 tblsp.Yoghurt/curd : 2 tblsp.(beaten)

Method :
  • To avoid the sliminess of okra, first wash them, dry and then cut in desired length. For this recipe, cutin bigger pieces, may be in half.
  • Heat oil in a pan, temper with cumin seeds. When it turns light brown and splutters, add onions. Fry for 2-3 minutes in medium flame. Add ginger paste and green chillies. Add turmeric and chilli powder. 
  • Mix well and then add okra pieces. Stir fry in medium flame until they softens. This takes not more than 5 minutes. Lower the flame and add beaten yoghurt. Mix well with okras. Check the seasonings. If you think it is too tangy, add 1 tsp. sugar and adjust.
  • Stir fry till yoghurt dries up. Serve hot and enjoy with rice or rotis ..............................

13 comments:

Ushnish Ghosh said...

Dear Indrani
Very nice recipe ,, I must make it. Ginger paste, the curd and the seasoning is the key , I guess. Vendi is all time favorite in my house.
By the way " Dopiyaja" word tar Piyaj-er snag-e kono samparko nei...Kintu sabai use Kar-e with onion. Eta indian word noe..word tar man-e holo " with vegetables" like Mutton dopiyaja Gobi, or dopiyaja vendi etc. Anyway we will continue to use the word with onion as it is widely understood.:)(Whats in a name....ha ha )
Bhalo theko

Tina said...

Stir fried okras with onions looks yummyyy..

Parita said...

I love bhindi only if cooked with onions :-)
looks yummy!

Pari said...

Hi Indrani. Simple and tasty preparation with Okra, I have always added curds to remove the taar/ string it relaese while cooking.

s said...

this is a fav at home too...looks so good

Soma Pradhan said...

Bhinid is always my fav ..and this one looks yummy

Usha said...

Okra ranks among my favorite veggies, surprisingly I have never tried okra with onions...sounds delicious !

Renu said...

very nice recipe....I love okra in any form..

Priya said...

My all time favourite veggie, just love this dish...am hungry now..

LG said...

I love this side dish very much as bhindi is my favorite vegetable.

Indrani said...

It seems there are many LF lover like me out there...thanks you all for your comments

Home Cooked Oriya Food said...

I love it too... Great dish... We make it with Sorisha too and I love it...

Divya Vikram said...

One of my favorite ways to eat okra..

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