Bhindi Do Pyaza – Restaurant Style

Ingredients (Serves 4 – 5)

1. Okra /bhindi / vendakka – 400 – 500 gm, rinse them well,  pat dry and cut into 1.5 inch pieces

2. Oil –  2 + 2 tbsp

3. Kala jeera / shah jeera / black cumin seeds or cumin seeds/jeera – 1/4 tsp

Onion – 1 medium, finely chopped

4. Ginger-garlic paste – 1 – 1.5 tbsp

Green chilies – 3, finely chopped

5. Tomato – 2 small, ground in the large jar of a blender

6. Turmeric powder – 1/2 tsp

Kashmiri chilli powder – 1.5 tsp

Cumin powder – 1/2 tsp

Kitchen king masala – 1/2 – 1 tsp

Amchur powder – 1/2 tsp

Garam masala powder – 1/4 tsp

Pepper powder – 1/4 tsp

Sugar – 1 – 2 pinches, or to to balance the flavors

7. Cashew powder – 1.5 tbsp (Blend 8 – 10 whole cashews in the small jar of a blender)

Milk powder  – 1 tbsp and ghee – 1 tsp (You can replace milk powder and ghee with 1.5 tbsp grated mawa)

Cilantro / coriander leaves – 2 tbsp, chopped

Kasoori methi – 1/4 – 1/2 tsp

8. Onion – 1/2 – 3/4 cup, cubed

Tomato – 1 medium, cubed

Green chilies – 3, slit

9.  Hot water –  1/2 – 3/4 cup

10. Salt – To taste

Method

1. Heat 1.5 tbsp oil in a pan and add okra/bhindi. Add salt, to taste. Cook over medium flame for 8 – 10 minutes till they turn soft and are mostly done.
   

2. To the same pan, add 2 – 3 tbsp oil and add kala jeera/ black cumin seeds or cumin seeds. Stir for a few seconds. Add finely chopped onion, salt and cook till onion begins to change color. Add ginger-garlic paste, finely chopped green chilies and continue to cook till onion turns golden. Add ground tomato and cook till oil separates.

3. Bring down the heat to low. Add spice powders numbered 6 –   turmeric powder, kashmiri chili powder, cumin powder, kitchen king masala powder, amchur powder, 1/4 tsp garam masala powder, pepper powder and a pinch of sugar. Cook for 1 – 2 minutes until their raw smell is completely gone. Add cashew powder, milk powder, ghee and cook for a few minutes. Next add 1/4 cup hot water and cook for a minute or two until oil separates. Check for salt. Add onion cubes, kasoori methi and chopped cilantro. Cook for 2 minutes. Now add 1/2 cup hot water and bring to a boil. Cook for a minute and then add cooked okra/bhindi, few green chilies and tomato cubes. Cook for 2 – 3 minutes until dry (the tomatoes should not lose shape) and switch off the flame. Serve with plain rice, dal, yoghurt and kachumber/ naan/chapathi / pulao etc.