Awadhi Bhindi Do Pyaza

Name: Awadhi Bhindi Do Pyaza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 500 g bhindi (washed well, fully dried, trimmed and cut into 2 inch pieces); 3 pcs onion (medium; 2 sliced into petals and 1 finely chopped); 2 tbsp yogurt (plain, whisked); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.4/5(65)

TASTE SCORE

8/10

Tender okra cooked the Awadhi way with plenty of onions added in two stages for sweetness and body. Gentle spices, a touch of yogurt, and slow cooking give this sabzi a rich, home-style finish without feeling heavy.

PREP

15m

COOK

25m

SERVES

1 KATORI

156 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prep the bhindi and onions.
1.Wipe the bhindi completely dry after washing so it does not turn slimy in the pan.
2.Cut the bhindi into 2 inch pieces.
3.Slice 2 onions into thick petals and finely chop the remaining onion.
4.Whisk the yogurt until smooth.
TIPDry bhindi cooks better and stays separate instead of turning sticky.
saute · ~8 min
Cook the bhindi lightly.
Heat 1 tbsp oil in a wide pan over medium heat. Add the bhindi and cook for 6 to 8 minutes, stirring gently, until lightly blistered and almost tender. Transfer to a plate.
TIPUse a wide pan and avoid covering the bhindi while it cooks.
saute · ~7 min
Cook the first layer of onions.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add cumin seeds and bay leaf and let them sizzle for 20 to 30 seconds.
3.Add the chopped onion and cook until soft and light golden, about 5 minutes.
4.Add ginger, garlic, and green chili and cook for 1 minute.
saute · ~2 min
Add the spices and yogurt.
Lower the heat and add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix in the yogurt and cook for 1 to 2 minutes until the masala looks smooth and lightly coated in oil.
TIPKeep the heat low when adding yogurt so it stays smooth and does not split.
saute · ~4 min
Add the second onions and bhindi.
Add the onion petals and cook for 2 to 3 minutes so they soften slightly but still keep some bite. Return the bhindi to the pan and toss gently to coat everything in the masala.
simmer · ~4 min
Finish the sabzi gently.
Cook for 3 to 4 minutes on low heat until the bhindi is fully tender and the onions are sweet but not mushy. Turn off the heat and mix in the lemon juice.
garnish
Garnish with cilantro.
serve
Serve hot with roti or paratha.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the okra thoroughly and let it air out a bit before cutting; even surface moisture can make the sabzi sticky.
2
Use a wide pan for the first bhindi saute so the pieces blister instead of steaming on top of each other.
3
Stir the okra gently and not too often while searing, or it can break and release more slime.
4
Lower the flame before adding the whisked yogurt and mix quickly so the masala stays smooth, not split.
5
Keep the onion petals slightly crisp; they should soften at the edges but still hold their layers for true do pyaza texture.
6
Add lemon juice only after switching off the heat to keep its brightness from turning dull or bitter.
7
This sabzi reheats well the next day; warm it uncovered on low heat so the onions and okra do not go soggy.