Ingredients

The following ingredients have 4 Servings
  • 5 tablespoons vegetable oil (divided)
  • 1 pound okra (bhindi) (500 g, rinsed, wiped and cut into 1-inch pieces)
  • 1/2 cup cubed onions (1-inch cubes)
  • 1/2 cup cubed tomatoes (1-inch cubes, seeds removed)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon carom seeds (ajwain)
  • 2 bay leaves
  • 2 teaspoons finely chopped ginger
  • 2-3 green chilies (slit into half)
  • 1/2 cup chopped onions
  • 1 cup grated tomatoes (skin discarded)
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons Kashmiri red chili powder
  • 1/2 teaspoon roasted cumin powder
  • 1 teaspoon salt (or to taste)
  • 1/2 cup plain yogurt (dahi) (whisked with 2 tsp chickpea flour (besan).)
  • 2 tablespoons chopped cilantro (fresh coriander leaves)
  • 1/2 teaspoon garam masala powder

Instruction

  • Heat 3 tablespoon of vegetable oil in a heavy bottom pan over medium heat. 
  • Once the oil is hot, add the chopped bhindi and cook it on medium flame until it is 80% cooked. Stir at regular intervals while cooking. It will take 8-10 minutes for the bhindi to cook perfectly.
  • Once cooked, remove it on a plate and keep it aside.
  • Add cubed onions and cubed tomatoes in the same oil and fry until pinkish (4-5 minutes). The onions must still be crunchy. Remove on a plate.
  • Add the remaining 2 tablespoons of oil to the same pan and heat it on medium heat. Once the oil is hot, add cumin seeds, carom seeds, and bay leaves and fry for 3-4 seconds until they start to crackle.
  • Add ginger and green chilies and fry for 3-4 seconds.
  • Add onions and fry until they turn light brown in color (6-8 minutes). Stir frequently while cooking.
  • Now add grated tomatoes and cook for 2 minutes.
  • Add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and salt, and cook until oil starts to separate from the sides of the pan. It will take 3-4 minutes.
  • Add yogurt whisked with chickpea flour and cook for 2 minutes. Adding flour to the yogurt prevents it from curdling and also thickens the gravy.
  • Now add cilantro, fried bhindi, fried onions, and fried tomatoes to the pan along with ½ cup of water.
  • Reduce the heat to low.
  • Cover the pan with a lid and cook until bhindi is 100% cooked (8-10 minutes).
  • Add garam masala powder and mix well. If the curry looks very thick, add some more water and bring the curry to a boil.
  • Check for salt and add more if needed.
  • Bhindi do pyaza is ready to serve.