Bhindi Do Pyaza

Preparation Time: 10-15 min. Cooking Time: 25 min. Serves 4

Ingredients:

500 grams Bhindi (Ladyfingers/Okra)

2 Medium Onions

1 Tomato Chopped

3 tbsp Oil

½ tsp Ajwain Seeds (Ajamo)

½ tsp Cumin Seeds

1 Dry Red Chilli

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1¼ tsp Chilli Powder

2 tsp Coriander-Cumin Powder (Dhana Jiru)

¼ tsp Garam Masala Powder

½ tsp Jaggery (Gōr)

Salt to taste

Method:

1. Wash the bhindi, dry it thoroughly, cut it into 1½cm pieces, cut the onions into 2cm cubes, and set them aside.

2. Add ajwain seeds and dry red chilli to the oil on medium-low heat; once hot, add the cumin seeds, asafoetida, bhindi, turmeric and salt, and mix well, stirring every 2 minutes. (Do not cover with a lid at all)

3. After 6 minutes, add the onions and continue stirring every 2 minutes until the bhindi and onions are soft, about 6-8 minutes.

4. Add the chopped tomatoes, chilli powder, coriander-cumin powder, garam masala, and jaggery, mix well, and cook for 2-3 minutes.

• Garnish with coriander and enjoy hot with roti.

NB:

Please do not cover the bhindi with a lid; they will get sticky.

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Bhindi Do Pyaza | The Rasoi Recipes