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Tender okra and crunchy onion petals simmered in a fragrant, creamy yogurt-based gravy. This Awadhi-style dish is rich with aromatic spices, offering a royal twist on the classic bhindi do pyaza.
For 4 servings
Preparation: Wash the okra and pat it completely dry with a kitchen towel. This is a crucial step to prevent it from becoming slimy. Trim the ends and cut the okra into 1.5-inch pieces. Finely chop 2 onions and cut the remaining onion into 1-inch square petals. Puree the tomatoes and whisk the curd until smooth.
Shallow-Fry Okra: Heat 2.5 tbsp of ghee in a wide, heavy-bottomed pan or kadai over medium heat. Add the cut okra and fry for 7-8 minutes, stirring occasionally, until it's about 80% cooked, lightly browned, and no longer slimy. Remove with a slotted spoon and set aside.
Temper Spices & Sauté Onions: In the same pan, add the remaining 1.5 tbsp of ghee. Once hot, add the cumin seeds, green cardamom, cloves, and cinnamon stick. Sauté for 30-40 seconds until they release their aroma. Add the finely chopped onions and sauté for 8-10 minutes until they turn a deep golden brown.
Cook the Masala Base: Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears. Add the tomato puree, turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Cook this masala mixture for 5-6 minutes, stirring frequently, until it thickens and you see ghee separating at the edges.
Incorporate Yogurt: Reduce the heat to the lowest setting. Slowly add the whisked curd to the pan, stirring continuously and vigorously to prevent it from curdling. Once fully incorporated, cook for another 2-3 minutes until the gravy thickens slightly. Stir in the sugar.
Combine and Simmer: Add the fried okra and the onion petals to the gravy. Gently fold everything together to coat well. If the gravy is too thick, add up to 1/4 cup of warm water to reach your desired consistency.
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Tender okra and crunchy onion petals simmered in a fragrant, creamy yogurt-based gravy. This Awadhi-style dish is rich with aromatic spices, offering a royal twist on the classic bhindi do pyaza.
This awadhi recipe takes 55 minutes to prepare and yields 4 servings. At 251.67 calories per serving with 5.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Final Touches (Dum): Cover the pan with a tight-fitting lid and cook on low heat (dum) for 5-7 minutes. This allows the okra to absorb all the flavors of the gravy. Turn off the heat, stir in the garam masala and the optional kewra water. Garnish with freshly chopped coriander leaves and serve hot.
Replace ghee with a neutral vegetable oil or coconut oil. Substitute the dairy curd with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt.
Add 150g of cubed paneer along with the fried okra for a protein-rich version. Lightly pan-fry the paneer cubes before adding.
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Skip the onions and ginger-garlic paste. Use 1/4 tsp of asafoetida (hing) in the tempering and increase the amount of tomato puree slightly.
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve gut health, enhance digestion, and boost the immune system.
This dish is rich in antioxidants from ingredients like okra, tomatoes, and spices like turmeric. Antioxidants help combat oxidative stress and reduce inflammation in the body.
Okra is a good source of Vitamin C, Vitamin K, and folate. The combination of vegetables and spices provides a range of essential micronutrients.
The key is moisture control. First, wash and thoroughly dry the okra before cutting. Second, shallow-frying it in ghee or oil before adding it to the gravy helps to cook off the mucilage (the slimy substance).
It can be a part of a healthy diet. Okra is a great source of fiber, vitamins, and minerals. The use of ghee and full-fat curd adds richness and calories, but these are healthy fats in moderation. To make it lighter, you can reduce the amount of ghee.
One serving of Awadhi Bhindi Do Pyaza contains approximately 260-280 calories, depending on the amount of ghee and the fat content of the curd used.
Yogurt can curdle due to high heat or a sudden temperature change. To prevent this, always lower the heat to a minimum, use room temperature yogurt, and stir continuously while adding it to the masala until it's fully incorporated.
Yes, you can make it a day in advance. The flavors often meld and taste even better the next day. Reheat gently on the stovetop, adding a splash of water if it has become too thick.
This dish pairs beautifully with Indian breads like naan, roti, or paratha. It also goes well with steamed basmati rice or a simple jeera rice.