- 4 tablespoons oil
- 350g lady finger/okra/bhindi
- 1 onion
- 2 tablespoons Oil
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds/ajwain
- 1 teaspoon ginger
- 1 teaspoon garlic
- 2 onions
- 2 tomatoes
- 1 green chilli
- salt to taste
- 2 tablespoons water
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 2 tablespoons water
- 1 tomato
- ½ teaspoon dry mango powder/amchoor powder
- ¼ teaspoon garam masala
- 1 teaspoon kasuri methi
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Heat oil in a kadai and then add chopped okra. While stirring it occasionally cook on medium heat for 3-4 minutes or until its 80% done.
- It will turn soft and slightly golden brown. Remove in a bowl.
- In the same kadai sauté the diced onions for 2 minutes or until it turns translucent. Remove them in a bowl.
- Add some more oil in a kadai and heat it.
- Now add cumin seeds and ajwain. Roast for 10 seconds until light golden.
- Add chopped ginger and garlic and sauté for a minute.
- Further add chopped onions and cook for 3-4 minutes or until it turns light golden brown.
- Now add chopped tomatoes, green chillies and salt and cook for 3-4 minutes or until the tomatoes turn soft and are well cooked.
- Add red chilli powder, turmeric powder, coriander powder, coriander powder and mix well.
- Add little water if needed and cook the masala for 2 minutes on medium heat.
- Once done add the fried okra and onions and gently mix them. Cook for 3-4 minutes or until the okra is completely cooked.
- Further add diced and deseeded tomatoes and cook for 2 minutes.
- Lastly add amchoor powder, garam masala and kasuri methi. Gently mix them.
- Bhindi do pyaza is ready. Serve hot with roti, paratha or rice.
- Wipe all the excess water from the okra and make sure its dry, else it will become slimy.
- Never cover and cook okra else it will become slimy because of excess steam.
- While cooking Okra always mix them gently else the seeds might come out and it doesn’t look very appealing.