Bhindi Do Pyaza

4 standard portions

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Ingredients

• 400 grams okra/bhindi (cut into rounds)
• 2 tablespoons vegetable oil (divided)
• 2 large red onion (cubed)
• 1.5 teaspoons chopped ginger
• 2 dried red chili (broken)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon amchur (also known as dried mango powder)
• salt (to taste)
• 1/2 teaspoon lemon juice (optional)
• 2 cloves
• 2 green cardamom
• 1 cinnamon stick
• 2 black cardamom
• 6-7 peppercorns

Method

1. Heat 1 tablespoon oil in a pan on medium heat.
2. Once oil is hot, add the chopped bhindi.
3. Saute at medium heat for 10 mins, then lower the heat to low and cook for 5 more minutes. Remove bhindi from pan and set aside.
4. Heat 1 tablespoon oil in the same pan. Add cloves, green cardamom, cinnamon stick, black cardamom and peppercorns. Saute the whole spices till fragrant.
5. Then add cumin seeds and fennel seeds and let them sizzle.
6. Add chopped ginger and broken dried red chili.
7. Saute till ginger starts turning golden in color.
8. Add cubed onions and mix. Also add turmeric powder and salt.
9. Cook for 2-3 minutes or till onions turn translucent.
10. Add the cooked bhindi and mix.
11. Add garam masala, amchur and stir to combine.
12. Lower the flame to low cook the sabzi on low heat for 4-5 minutes.
13. Add lemon juice (optional) and mix. Serve bhindi do pyaza with roti or any bread of choice.