Bhindi Do Pyaaza Recipe | भिंडी दो प्याज़ा| Chef Sanjyot Keer

Full recipe for Bhindi do pyaaza

Prep time: 15 mins
Cooking time: 35 mins
Serves: 4

Ingredients:
• Oil 2 tbsp
• Cumin seeds (jeera) 1 tsp
• Coriander seeds 1 tbsp (crushed)
• Ginger 1 inch (julienne)
• Garlic 1 tbsp (chopped)
• Green chillies 1-2 nos. (chopped)
• Onion 3-4 medium size (sliced)
• Turmeric powder 1/4th tsp
• Red chilly powder 1 tbsp
• Coriander powder 1 tbsp
• Amchur powder 1 tsp
• Cumin powder (Jeera) 1 tsp
• Tomatoes 3 medium size (chopped)
• Salt to taste
• Curd 1/3rd cup
• Water 200 ml
• Tomatoes 1 medium size (diced)
• Onion 1 medium size (diced)
• Kasuri methi 1 tsp
• Garam masala 1 tsp
• Fresh coriander 2 tbsp

Method:
• Heat oil in a wok, add cumin seeds, coriander seeds, ginger, garlic and green chillies, sauté on medium flame for 1-2 minutes.
• Add onions and cook until they are golden brown.
• Add the powdered spices and sauté for a minute.
• Add tomatoes and salt, cook until tomatoes are mushy.
• Lower the flame and add curd, stir continuously after adding and cook until oil is released.
• Add water to adjust the consistency of the gravy and bring to a boil.
• Add the fried bhindi and cook for 5-6 minutes.
• Add tomatoes and onions, kasuri methi, garam masala, freshly chopped coriander leaves, stir and cook for 2-3 minutes.
• Serve hot with paratha or roti.
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