Bhindi or ladyfinger is a very popular vegetable in India. There are several ways with which you can make it and whichever method you use, this veggie is sure to please your palate. Today, I made a do pyaza with it. Bhindi do pyaza is a north Indian dish which derives its name from the double quantity of onions used to make it. Onions are fried in oil and bhindi and masalas are added to make a delicious stir fry. We enjoyed this lovely dish with a bowl of yellow dal fry and chapattis. It’s the perfect comfort food for our family. Do give this recipe a try. I am sure you will love it too.
Ingredients needed for Bhindi Do Pyaza
Vegetable oil – 4 tbsp
Whole red chilies – 4-6
Onion – 3 cups ( thinly sliced )
Bhindi – 500 gm
Coriander powder – 4 tsp
Red chili powder – 1 tsp
Salt to taste
Amchoor powder – 1 tsp
How to make Bhindi Do Pyaza
Wash and wipe the bhindi.
Cut into small slices.
Heat the vegetable oil in a heavy bottom pan.
When the oil is hot, add the whole red chilies.
Fry for 20-23 seconds.
Add the sliced onions and fry till golden brown.
Add the bhindi, coriander powder, red chili powder and salt.
Cover and cook till the bhindi is done.
Keep stirring in between.
Add amchoor powder and cook for 2-3 minutes.
Serve hot with paranthas.
Always wipe the bhindi after washing.
Always cook the bhindi on very low heat.
If your flame is not too low, keep an iron tava beneath the pan.
Always add amchoor powder at the end.
Do not add water to the pan, otherwise the bhindi will become sticky.