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A delightful North Indian stir-fry where tender okra is cooked with a generous amount of onions in two different ways, creating a wonderful mix of textures. Tangy, savory, and perfect with rotis.
For 4 servings
Heat 2.5 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and stir-fry for 8-10 minutes. Cook uncovered, stirring occasionally, until the okra is tender, slightly browned, and no longer slimy. Remove the okra from the pan and set aside.
In the same pan, add the remaining 1.5 tbsp of oil. Once hot, add the cumin seeds. When they begin to splutter (about 30 seconds), add the asafoetida.
Add the finely chopped onions and sauté for 5-6 minutes until they turn soft and light golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for about a minute until the raw aroma disappears.
Add the chopped tomatoes and salt. Mix well and cook for 5-7 minutes, mashing the tomatoes with your spoon, until they become soft and pulpy, and you see oil separating from the masala.
Lower the heat and add the spice powders: turmeric, Kashmiri red chili powder, and coriander powder. Stir continuously for 30-40 seconds until fragrant, ensuring they don't burn.
Add the onion petals and sauté for 2 minutes until they are slightly softened but still retain a crunch.
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A delightful North Indian stir-fry where tender okra is cooked with a generous amount of onions in two different ways, creating a wonderful mix of textures. Tangy, savory, and perfect with rotis.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 222.45 calories per serving with 4.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Return the fried okra to the pan. Add the dry mango powder and garam masala. Gently toss everything together to coat the okra and onions evenly with the masala. Cook for another 2-3 minutes.
Turn off the heat. Garnish with fresh cilantro. Serve hot with roti, paratha, or as a side with dal and rice.
Roast 1 tablespoon of besan (gram flour) on low heat until fragrant and add it along with the other dry spice powders for a nuttier flavor and thicker coating on the okra.
Add 1 medium potato, peeled and diced into small cubes. Par-boil or shallow fry the potatoes separately and add them along with the fried okra.
For a slight creaminess, add 2 tablespoons of whisked plain yogurt to the tomato masala. Cook on low heat, stirring continuously, until the oil separates.
Okra is an excellent source of dietary fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
This dish is packed with antioxidants from onions (quercetin), tomatoes (lycopene), and various spices, which help combat oxidative stress and reduce inflammation in the body.
Both okra and tomatoes are good sources of Vitamin C, an essential nutrient that boosts the immune system and is vital for skin health and collagen production.
The key is to keep it dry. Wash the okra and pat it completely dry with a cloth or paper towel before cutting. Also, cook it in an open pan on medium-high heat and avoid covering it, which traps steam. Adding a tangy ingredient like dry mango powder or lemon juice at the end also helps cut the sliminess.
Yes, it is a nutritious dish. Okra is rich in fiber, vitamins, and minerals. Onions and tomatoes provide antioxidants. The dish is plant-based and wholesome. To make it healthier, you can reduce the amount of oil used.
One serving of this Bhindi Do Pyaza recipe contains approximately 230-250 calories, making it a relatively light main dish. The exact count can vary based on the amount of oil used.
The name 'Do Pyaza' literally means 'two onions', referring to using onions in two different ways. Onions are the star ingredient and essential for the dish's authentic flavor and texture, so it's not recommended to omit them.
It pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It can also be served as a side dish with a simple dal (like Dal Tadka) and steamed rice.
While fresh okra is highly recommended for the best texture, you can use frozen cut okra. Do not thaw it before cooking. Add the frozen okra directly to the hot oil and fry until the moisture evaporates and it's cooked through. It might take a few extra minutes.