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 ..............................