Monday, 20 October 2014

BHINDI DO PYAZA / STIR FRIED LADYFINGER OR OKRA WITH ONIONS


BHINDI DO PYAZA / STIR FRIED LADYFINGER OR OKRA WITH ONIONS

INGREDIENTS

Bhendi / lady finger / okra
½ kg
Onions sliced
3 – 4 nos
Tomato sliced
2 nos
Ginger garlic paste
1 tsp
Jeera / cumin
¼ tsp
Til seeds / sesame seeds
¼ tsp
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
½ tsp
Dhania jeera pdr
1 tsp
Amchoor / dry mango pdr
½ tsp
Garam masala pdr
¼ tsp
Oil
2 – 3 tbsp
Salt
T.T.

METHOD:

1.       Wash and dry the bhendi. Cut it in roundels. Make sure there is absolutely no moisture or the end product will turn sticky.


2.       Heat 1 tbsp oil, add half the til seeds and immediately add in the bhendi. Be very quick here or the til seeds are going to pop out of the pan all over the place.


3.       Sauté it uncovered for 8 – 10 min. till the bhendi has cooked, it will also shrink.

4.       Keep on sautéing it in between so that it is evenly cooked and do not cover with a lid.

5.       Season with salt, mix it up and remove it out into another container.

6.       Heat up the remaining oil, add in jeera, Heeng, haldi, the sliced onions and the ginger garlic paste.



7.       Keep on sautéing it around till the onion has just started to brown.



8.       Then add in the tomatoes and sauté till they go soft.


9.       Add in the remaining masalas like the red chilli pdr, dhania jeera pdr, Amchoor and very little salt. Mix it all up.


10.   Transfer all the bhindi back into the onion tomato mix and toss well. Sprinkle garam masala pdr on top. Switch off the flame immediately, do not keep on mixing for long or the entire thing will become soft and mushy.


11.   Transfer to a serving bowl and sprinkle the remaining til seeds on top.

12.   Serve hot with naan, roti or kulcha.




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