Go Back
Print

Bhindi Do Pyaaza| Okra Cooked with Onions

Delicious Indian Okra Curry cooked with lots of Onions

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Swati Goyal

Ingredients

  • 500 g Okra /bhindi
  • 2 medium Sliced Onions
  • 1 tsp Ginger Chili Paste
  • 1 tsp Garlic paste
  • 3/4 cup Tomato Puree
  • 1/2 tsp Turmeric powder
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Methi or Fenugreek seeds
  • Salt to taste
  • 3 tbsp Oil
  • 1/2 tsp Coriander seeds
  • 1 tsp lemon juice

Instructions

  1. Wash and pat dry okra or bhindi and then cut it vertically into two or four parts depending on the thickness.

  2. Put 1tbsp oil in a Wok(kadai) and stir fry okra till the color changes a little bit and it starts shrinking.

  3. Take it out after 10 minutes in a plate. Now add the remaining oil in the kadai. Put methi seeds or you can use methi powder also and roast for a minute on low flame till they start crackling. Slice the onion thinly and put half of them in Kadai.

  4. Add ginger paste and garlic and fry all the above ingredients till they turn golden.

  5. Add Tomato paste into this mixture and cook for 3 minutes. Now put all the spices and cook till the mixture starts leaving oil.

  6. Add Okra and then remaining onions on top. Cover the vegetable and cook till the Okra become tender. Keep stirring in between so that they don't burn. Add lemon juice and mix gently.

  7. Turn off the stove and transfer in Platter. Garnish with Coriander seeds. Serve hot with Parantha or rotis and enjoy.