Bhindi Do Pyaaza Recipe

Recipe By Slurrp

Bhindi Do Pyaaza is a popular North Indian dish made with okra (bhindi) and onions. The name 'Do Pyaaza' refers to the double amount of onions used in the recipe, which gives the dish a rich and flavorful taste. The okra is cooked until crispy and then combined with caramelized onions and a blend of aromatic spices. This dish pairs well with roti or rice and is a perfect choice for a vegetarian meal.

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Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Bhindi Do Pyaaza
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ingredients serve

Ingredients for Bhindi Do Pyaaza Recipe

  • 62.50 gram Okra
  • 1/2 Onions
  • 1/2 teaspoon Ginger Garlic Paste
  • 0.13 cup Yogurt
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • as required Fresh Coriander Leaves For Garnish
  • as required Oil For Cooking

Directions: Bhindi Do Pyaaza Recipe

Cooking Directions

  • STEP 1.Wash the okra and pat them dry. Trim the ends and cut them into small pieces.
  • STEP 2.Heat oil in a pan and add cumin seeds. Let them splutter.
  • STEP 3.Add chopped onions and saut��� until they turn golden brown.
  • STEP 4.Add ginger-garlic paste and cook for a minute until the raw smell disappears.
  • STEP 5.Add the chopped okra to the pan and cook until they become crispy and tender.
  • STEP 6.In a separate bowl, whisk yogurt with spices like turmeric powder, red chili powder, coriander powder, and garam masala.
  • STEP 7.Add the yogurt mixture to the pan and cook for a few more minutes until the flavors blend well.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

  • To make the okra crispy, make sure to wash and dry them thoroughly before cooking.
  • You can adjust the spice levels according to your taste preferences.
  • For a tangy twist, you can add a squeeze of lemon juice before serving.

Storage and Serving

  • Bhindi Do Pyaaza can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the dish before serving and garnish with fresh coriander leaves.
  • Serve the dish with roti or rice for a delicious vegetarian meal.
Nutrition
value
215
calories per serving
15 g Fat5 g Protein15 g Carbs9 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    5g
  • Carbs
    15g
  • Fiber
    9g

MacroNutrients

  • Carbs
    15g
  • Protein
    5g
  • Fiber
    9g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    163mg
  • Iron
    3mg
  • Vitamin A
    426mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    118mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    44mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    131mg
  • Manganese
    < 1mg
  • Phosphorus
    118mg
  • Selenium
    5mcg
  • Zinc
    1mg
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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Recipe By Slurrp