lunch
Bhindi Do Pyaza
A simple everyday Bhindi sabzi cooked dry with onion masala, the way it is made at home in Punjab.
Ingredients
- Bhindi (Okra)500 g
- Onion1 medium, sliced
- 2 tbsp mustard or refined oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- salt to taste
- 1/2 tsp garam masala
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- easy
- Cuisine
- Punjabi
- Diet
- Vegan
From the farm
Method
- 1Wash the Bhindi and cut into 2 cm pieces. Wash, then dry every piece completely before cutting so it does not turn slimy.
- 2Heat 2 tbsp mustard or refined oil in a kadhai over medium heat and add 1 tsp cumin seeds. Let them crackle.
- 3Add 1 sliced onion and fry until the onion is soft and pale gold, about 5 minutes.
- 4Add 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt, and stir for 30 seconds.
- 5Add the Bhindi along with the and toss well in the masala.
- 6Cover and cook on low heat for about 15 minutes, stirring every few minutes, until tender. Uncover for the last few minutes to dry off the moisture.
- 7Finish with a pinch of garam masala and serve hot.
Storage: Cool completely and refrigerate in a covered box for up to 2 days.
Leftovers: Reheat in a pan with a splash of water; avoid boiling it a second time.
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