Come winter and I like spicy and hot dishes. I lose interest in eating the cold salads, heavy rice items and raitas. We tend to eat more of roti and wheat items during winter. This is one of the recipes I make to spice up our winter. Bhindi Do Pyaza goes well with roti or rice and dal. As the name of the recipe suggests, a lot of onion or pyaz is used. As it takes a lot of time to fry the onions, you can fry in before hand, store it in the freezer and use it when making Bhindi Do Pyaza. Here is the recipe.
Ingredients
1 pounds of okra or bhindi
2 large onions
1/4 teaspoon kalongi seeds or Nigella sativa
one pinch sauf or fennel
1 teaspoon amchur or dry mango powder
1 teaspoon turmeric powder
1 1/2 teaspoon red chili powder or as per taste
1 teaspoon kasuri methi leaves
1/2 teaspoon cumin powder
3/4 teaspoon coriander powder
2 pinches asafoetida
1 tablespoon cut slivers of ginger
salt
oil
Method
Mince one large onion into a fine paste. Add 3 tablespoon oil in a pan and add cumin seeds and kalonji seeds. Fry or bhuno for a minute and add the onion. Fry the onion on a medium-low flame, stirring occasionally till the onion is light brown.
Slice rest of the onion and fry in 2 tablespoon oil till transparent.
Mix both the minced and sliced onion. Add turmeric powder, amchur, chili powder, salt, cumin powder, coriander powder, sauf, ginger,kasuri methi leaves and asafoetida. Cut the bottom and top portion of the bhindi and add it to the masala. Mix it well with the masala.
Cover and cook till the bhindi is soft. Check for salt and chili powder. Then, cook uncovered for 10 minutes till it is dry. Preparation time: 1 hour
Serves: 2
