How To Make Restaurant Style Bhindi Do Pyasa?
RESTAURANT STYLE BHINDI DO PYASA- HOTEL STYLE OKRA CURRY. GLUTEN FREE.
I was introduced to this masterpiece of an okra dish called Bhindi Do Pyasa during my Bangalore days. There was this quaint little restaurant in Koramangala that we used to frequent during weekends for some paper thin phulkas and an assortment of curries including this bhindi do pyasa.
I had never visualised eating bhindi and capsicum together even in my wildest dreams before this restaurant came into my life. And when i came across Pavitra s Post, i knew that i was on the right track. Bhindi Do Pyasa literally means okra and two onions. Of course, this restaurant style Bhindi do pyasa also has capsicum for a nice crunch.
Okra is one of my favorite vegetables and hence i leave no stone unturned when it comes to cooking okra in multiple ways. If you are interested in more okra recipes, please do check out achari bhindi, vendakkai puli kuzhambu and okra potato fry recipes.
Shall we now check how to make restaurant style bhindi do pyasa step by step?
Clean and chop okra into 2″ long fingers. Chop capsicum and one onion into big bite size pieces.
Heat a pan with oil and fry bhindi separately till light brown. Remove and drain on a tissue paper. In the same pan, add onions and capsicum and fry till light brown. Remove and drain.
In the same pan, add 2 tbsp oil. Splutter the cumin and fennel seeds. Add ginger, green chili and garlic and fry till garlic turns light brown. Add finely chopped onions next and fry till onions turn light brown.
To this, add all spice powders and mix well. Cook for 3o secs. Add finely chopped tomatoes along with salt and mix well. Cook till tomatoes turn mushy.
Now, add the fried onion, capsicum and okra pieces and mix well. Cook for 5 mins more on low flame. Once done, garnish with coriander leaves and serve with roti or naan or paratha.
Your restaurant style bhindi do pyasa is now ready.
Recipe For Restaurant Style Bhindi Do Pyasa
Restaurant Style Bhindi Do Pyasa Recipe
- Okra 250 g
- Capsicum 1 largish
- Onion 2 largish
- Tomato 2 medium chopped finely
- Turmeric powder 1 tsp
- Red chili powder 1 tsp
- Garam masala 1 tsp
- Coriander powder 1 tsp
- Chaat masala 1 tsp
- Fennel seeds 1 tsp
- Cumin seeds 1 tsp
- Garlic cloves 5 sliced thinly
- Ginger 1 tsp grated
- Salt to taste
- Coriander leaves 2 tbsp
- Oil 2 tbsp
- Wash and pat dry okra.
- Chop them into 2" long fingers and set aside.
- Chop 1 onion and the capsicum into large bite size chunks.
- Finely chop the other onion and set aside.
- Heat a pan with oil.
- Add chopped okra and fry till light brown at the edges.
- Drain and set aside.
- Add capsicum and onion chunks to the pan and fry till onion turns light brown.
- To the same pan, add fennel and cumin seeds.
- Once they splutter, add sliced garlic,green chili and ginger.
- Fry this till garlic turns light brown.
- Add the finely chopped onion to this and mix well.
- Cook till onion turns light brown.
- Now, add turmeric, chili, coriander, garam masala and chaat masala powder.
- Cook for 30 secs.
- Add the tomatoes and salt next and mix well.
- Cook till tomatoes turn mushy.
- Once done, add the fried onion, okra and capsicum to this and mix well.
- Cook for 5 mins on low flame.
- Once done, switch off flame and garnish with coriander leaves.
- Serve hot.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.