Bhindi Do Pyaza
Bhindi Do Pyaza is a popular Indian dish made with okra (bhindi) and onions (pyaaz). This recipe is vegetarian, gluten-free and a good source of fiber, vitamin C, and folate. However, people with an onion allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
106 kcal
Protein
3 g
Carbs
17 g
Fat
3 g
Fiber
6 g
Ingredients
chopped tomato
1 small cup (100g)
Olive Oil
1 tsp (5g)
Cumin seeds
1 tsp (3g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Power
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Coriander leaves
1 tsp (5g)
Ladyfinger Vegetable
1 cup chopped (200g)
Red Onion
0.5 cup, cubed (100g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add thinly sliced onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, turmeric powder, garam masala, red chili powder, and salt. Stir well.
Add chopped bhindi and mix well so that the masala coats the okra.
Cover the pan with a lid and let it cook for 10-12 minutes over low heat until the bhindi is tender and cooked through.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.