Bhindi Do Pyaza

Ingredients

Note– Please read recipe notes in the end.

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

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.