Bhindi Do Pyaza

Bhindi/Okra is one of the vivacious vegetables in the produce section of the Indian store or even the American stores. Back home, this elegant, vividly green veggie is a favorite in my family. My mom used to make bharva bhindi, crunchy bhindi and do pyaza bhindi all the time when it used to be in season. But among all those, the popular recipe in my family was Bhindi Do Pyaza. In this dish Lots of chunky onions and curd (Yogurt) adds distinctive flavor. And it taste really good with plain parathas along with any dal or Raita.

I followed mostly the original recipe of my mom's except that instead of slicing the bhindis I just slit them into four pieces and marinate them with all the dry masalas for a while.



Ingredients:
3 cups bhindi (okra), slit cross lengthwise
2 cups onions, chopped in chunky sizes or if u have baby or pearl onions just slit them in four as well
1 teaspoons cumin seeds (jeera)
1/4 teaspoon turmeric powder (haldi)
½ tsp red chilli powder
2 tsp Amchur powder
2 tsp Dhania (Coriander powder)
2 to 4 green chillies, chopped
1/2 cup yogurt, whisked
3 tablespoons oil
1/4 tsp garam masala (optional)
salt to taste

Method:
Marinate bhindi with all the dry masalas and leave it for 10 minutes.
Heat the oil in a pan, add the cumin seeds and allow the seeds to crackle.
Add the bhindi and green chillies and cook for about 10 minutes.
Add the onions and cook over a medium flame till the onions are little tender.
Add the whisked yogurt and cook till the yogurt dries out.
Turn off the stove and serve hot with parathas or Tandoori Rotis.(My fav. always)