STEP 1.1 preheat a pan and add 2 tbsp mustard oil, 2 tsp ajwain, 1 bay leaf torn, 2inches cinnamon broken. Stir for a few seconds. Then add 3 sliced onions and saute till soft and change color. Do not caramelise.

STEP 2.2 at this stage add 500 grams of bhindi cut into thin strips, 2 tsp salt, 1 tsp turmeric powder, 1 tsp red chilli powder, 2 tsp coriander powder, 2 tsp amchur and turn the heat to high. Stir to mix well. When cooking the bhindi if it appears too dry, drizzle 1 tsp of oil and mix it in.

STEP 3.3 turn down the heat to medium,cover the pan to allow the bhindi to cook by placing the ladle in the pan and then putting the lid over that. This way the pan is not fully covered and the bhindi can cook in the steam without getting soggy as the steam and moisture will escape from the open rim of the pan. Stir intermittently and lower the heat to simmer and continue cooking semi covered till bhindi is cooked soft. In total it will take upto 15-20 minutes to cook after adding the masala. Once bhindi is cooked through turn of the gas.

Nutrition
value

481

calories per serving

3 g Fat21 g Protein95 g Carbs42 g FiberOther

Current Totals

3 g Fat
21 g Protein
95 g Carbs
42 g Fiber

MacroNutrients

Carbs
95 g
Protein
21 g
Fiber
42 g

Fats

Fat
3 g

Vitamins & Minerals

Calcium
867 mg
Iron
13 mg
Vitamin A
1404 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
5 mg
Vitamin B6
2 mg
Vitamin B9
490 mcg
Vitamin B12
0 mcg
Vitamin C
182 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
447 mg
Manganese
7 mg
Phosphorus
519 mg
Selenium
8 mcg
Zinc
4 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Bhindi Do Pyaaza Recipe

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Ingredients For Bhindi Do Pyaaza Recipe

Directions : Bhindi Do Pyaaza Recipe