Bhindi (Lady Finger) Do Pyaja

• Servings: 4-5
• Preparation time: 10 minutes.
• Frying time: 18 minutes.
• Total time: 28 minutes. 

There is one story behind the “Bhindi Do Pyaza” that once accidentally in Mughal  (Akbar) kitchen a large quantity of onion is added and Bhindi do pyaza became special recipe.  

The another story says that the recipe originated in Iran and Afghanistan. After that it traveled to  India and Pakistan.

As the name suggests, do pyaza means 2;1 ratio of onion and okara. I use to chop half quantity of  onion in large cubes and other half in thin longitudinal slices.

As a preparation, I sauté the diced onions and mixed this onion just before end of the cooking.

Ingredients:

• Bhindi (lady finger): 250 gm
• Onion: 4 no. (Medium)
• Garlic: 6 flakes
• Fennel seed powder: 1 teaspoon
• Chilly powder: 1 teaspoon
• Turmeric powder: half teaspoon
• Coriander powder: 2 teaspoon
• Garam masala powder:  half teaspoon
• Thymol seed/ajwain: half teaspoon
• Mustard Oil/any cooking oil: 4 tablespoon
• Salt: one and half teaspoon (as per taste)

Preparation:

1. Clean and wash bhindi.  Dry them with kitchen towel.
2. Trim the both ends of bhindi, and cut into one inch pieces.
3. Chop onion slice longitudinally and cubes, keep aside.
4. Chop garlic.

Method:

1. Heat 2-3 tablespoon of oil in a fry pan; add bhindi, sauté on high flame, fry until bhindi is half done, (About 5-7 minutes).  Keep aside.
2. Put 2 tablespoon oil in fry pan; when smoke starts to come, add ajwain, add cube chopped onion and garlic. Fry on high flame till onion become golden in colour (About 3-4 minutes), keep aside.
3. Again put 2 tablespoon oil in fry pan; when smoke starts to come, add ajwain, wait for few seconds ,add longitudinally chopped onion, fry on high flame till onion become translucent (About 2-3 minutes)
4. Add fried bhindi, chilli powder, coriander powder, turmeric powder and fennel seed powder, continue to fry for couple of minutes or till bhindi is done.
5. Add Garam masala powder and cube fried onion, stir fry for a minute.
6. “Bhindi do pyaja” is ready to  be served.

Note:

1. Don’t over cook as the bhindi will get mushy.
2. Don’t cover the pan. Serve with “Roti“, “Dost Paratha“, “Pumpkin Paratha“, “Kalongi Ajwain Paratha” or as a side disc.

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Bhindi (Lady Finger) Do Pyaja by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.