Bhindi Do Pyaza

Ingredients

• 500 gOkra (bhindi / lady finger), cut into 1-inch pieces
• 2 mediumOnion, cubed (square cut)
• 1 mediumOnion, finely chopped (for gravy)
• 1 mediumTomato, cubed
• 1/4 cupTomato puree
• 1 cupCapsicum, cubed
• 1 tbspGinger-garlic paste
• 1/2 tspCumin seeds
• 1/4 tspMustard seeds
• a pinchAsafoetida (hing)
• 1/2 tspTurmeric (haldi)
• 1 tspRed chilli powder
• 1 tspCumin powder
• 1 tspCoriander powder
• 1 tspAmchur (dry mango) powder
• 1/2 tspGaram masala
• 1/2 tspKasuri methi
• 1 tbspButter
• 1 tbspFresh cream
• 3 tbspOil
• 1 tspSalt

Method

1. 1

   Wash the okra and dry it completely — moisture makes it slimy. Cut into 1-inch pieces.

2. 2

   In a pan, heat 2 tbsp oil. Toss the okra with ginger-garlic paste, turmeric, chilli powder and salt. Stir-fry on a high flame for 6–8 minutes till the okra loses its rawness and turns lightly crisp. Set aside.

3. 3

   In a second pan, heat 1 tbsp oil. Sizzle cumin, mustard seeds and a pinch of hing.

4. 4

   Add the finely chopped onion. Cook 3 minutes till translucent. Add tomato puree, garam masala, coriander powder, cumin powder and amchur. Fry till oil separates.

5. 5

   Add the cubed onion, cubed capsicum and the stir-fried okra. Toss for 5 minutes — the cubed onion should pick up colour at the edges but stay crunchy.

6. 6

   Finish with butter, kasuri methi and a drizzle of cream. Serve with phulka or jeera rice.