Bhindi do Pyaaza
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This is my personal take on this preparation! I swear! 😀
Do pyaza is a combination of words that practically means twice the onions. A dish that is prepared with twice the amount of onions than the main ingredient.
I often make okra or bhindi for dinner with onions and family loves it. Addition of fennel seeds powder and amchur (dry mango powder) creates a great symphony with onions.
Cooking onions in oil till it browns and cramalizes and then spicing up & tossing with cut okra, cook further more till it is evenly done! Let’s focus on the recipe which is totally hassle free.
Taking it to Angie’s Fiesta Friday, co-hosted by Aunt Juju and Quinn!
This is how I made it!
Serve it with some hot Rotis or Naan or Tandoori roti or Lachcha Parantha, Masala Chhachh and salad. Enjoy the bliss of Sweetness of onions, earthern flavor of bhindi and aromas of spices that went in. An absolute winner, all time!
Make it soon and send me the review.
Sonal
Since my trip to New Orleans I have been using okra in my cooking. I love it and have had no problems with it being slimy. Double the onions – you got my attention. Thanks for sharing with Fiesta Friday.
And a piece of cheese was good with.
It looks incredible and I echo Angie, doesn’t look at all slimy. Now that is a great meal. I had a handful of pretzels.
How is it that your okra can look so amazingly delicious and not at all slimy? My mouth is actually watering right now even though I just had dinner (fast food popcorn chicken, boo hoo). I need to cook okra more often. I’m so fascinated by it and actually planted a few plants but never harvested the fruit pods, duh! They do look pretty, though. I’ve bought hing and amchur but not ajwain (need to google). Can I just omit?
Reblogged this on The Militant Negro™.