Photograph of the finished Bhindi do pyaza

India · Đậu bắp xào hai lượt hành Bhindi do pyaza

Bhindi do pyaza

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Okra Okra 3.1 lb
  • Photograph of Onion Onion 8
  • Photograph of Tomato Tomato 8
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Garam masala Garam masala 0.6 oz
  • Photograph of Mustard oil Mustard oil ¾ cup
  • Photograph of Lime Lime 2
  • Photograph of Red chilli powder Red chilli powder 1.4 oz
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Pat the okra dry with a towel and cut it into pieces; do not wash it after cutting because water will make the okra slimy.
  2. 2 Fry the okra separately in oil for 8 minutes until the slime is gone, then remove from the oil.
  3. 3 Do pyaza means two onions: half of the onions are sautéed until finely minced to make a sauce, and the other half are sautéed until crispy to be mixed in at the end.
  4. 4 Sauté a chopped onion with cumin, turmeric, and tomatoes for 12 minutes to make a thick sauce.
  5. 5 Add the okra to the pan and stir-fry for 4 minutes, then sprinkle with garam masala.
  6. 6 Sauté the remaining onion wedges separately for 3 minutes until crispy, then mix in and squeeze in the lemon juice.
Start cooking