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Bhindi Masala: Your New Favourite Sabzi, Boss!

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Chef Curry Do’pyaza

Bhindi Masala: Your New Favourite Sabzi, Boss!

Namaste, friends! Kem cho? Sat Sri Akal! Chef Curry Do’pyaza here, ready to spice up your life with another delicious recipe. Today, we’re diving into a classic: Bhindi with Onions, also known as Bhindi Do Pyaza. This is one of those dishes that’s simple, satisfying, and packed with flavour. It’s the kind of dish your dadi (grandmother) used to make, full of love and wholesome goodness.

Bhindi Masala is a staple in many Indian homes, especially in North India. You’ll find it gracing tables during festive occasions like Diwali, Holi, and even simple family get-togethers. It’s a versatile dish that perfectly complements a warm roti or a bowl of fragrant rice. The best time to enjoy this delightful dish is during the summer and monsoon seasons when fresh, tender bhindi is readily available in the markets.

A Little Trip Down Memory Lane

The origins of Bhindi Masala are a bit hazy, but okra itself is believed to have originated in Africa. It made its way to India centuries ago and quickly became a beloved ingredient. “Do Pyaza” literally translates to “twice the onions,” hinting at the generous amount of onions used in the dish. This style of cooking, using a double dose of onions, was popular during the Mughal era, known for its rich and flavourful cuisine.

Get Ready to Cook!

Preparation Time: 15 minutes
Cooking Time: 25 minutes

What You’ll Need (Ingredients):

  • 250 grams Bhindi (Okra), washed and chopped into 1-inch pieces
  • 2 medium Pyaz (Onions), finely chopped
  • 1 medium Pyaz (Onion), cut into wedges
  • 1 inch Adrak (Ginger), grated
  • 2-3 Lehsun (Garlic) cloves, minced
  • 1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice preference)
  • 1 teaspoon Lal Mirch Powder (Red Chilli Powder)
  • 1/2 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Dhaniya Powder (Coriander Powder)
  • 1/2 teaspoon Garam Masala
  • 1 tablespoon Amchur Powder (Dry Mango Powder)
  • 2 tablespoons Cooking Oil
  • Salt to taste
  • Fresh Dhaniya Patta (Coriander Leaves) for garnish

Let’s Get Cooking!

  1. Prep the Bhindi: Wash the bhindi thoroughly and pat it dry with a clean cloth. This is super important to prevent it from becoming slimy. Chop off the ends and cut the bhindi into 1-inch pieces.
  2. Sauté the Onions: Heat the oil in a kadhai (wok) or a deep pan over medium heat. Add the finely chopped onions and sauté until they turn a beautiful golden brown. This step is crucial for a rich, sweet flavour.
  3. Add the Aromatics: Stir in the grated ginger and minced garlic. Sauté for another minute until you can smell their lovely fragrance. Be careful not to burn them!
  4. Spice it Up: Add the chopped green chillies, red chilli powder, turmeric powder, and coriander powder. Sauté for a minute, stirring constantly, to release the flavours of the spices.
  5. Cook the Bhindi: Add the chopped bhindi to the pan and mix well with the spices. Cook for about 10-12 minutes, stirring occasionally, until the bhindi is tender but still slightly crisp.
  6. Add the Onion Wedges: Now, add the onion wedges and cook for another 5-7 minutes, until they are slightly softened but still have a bite to them.
  7. Final Touches: Sprinkle in the garam masala and amchur powder. Mix well and cook for another minute. Amchur powder adds a tangy twist that elevates the dish.
  8. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with roti, paratha, or rice.

Chef Curry’s Top Tips for Bhindi Perfection:

  • Dry Bhindi is Key: Make sure the bhindi is completely dry before cooking to avoid sliminess.
  • Don’t Overcrowd the Pan: Cook the bhindi in batches if necessary to ensure even cooking.
  • Stir Occasionally: Stirring prevents sticking and ensures even cooking.
  • Adjust Spices: Feel free to adjust the amount of spices to your liking.

Different Ways to Cook Bhindi Masala:

  • Gas Stove: The traditional method, perfect for achieving that smoky flavour.
  • Induction Stove: Works just as well as a gas stove, offering precise temperature control.
  • Pressure Cooker: Not recommended, as it can make the bhindi mushy.
  • Oven: You can roast the bhindi with spices for a healthier, less oily version. Toss the bhindi with the spices and roast at 400°F (200°C) for about 20 minutes, flipping halfway through.
  • Microwave: Not ideal, as it can make the bhindi rubbery.
  • Air Fryer: A great way to get crispy bhindi with minimal oil. Toss the bhindi with the spices and air fry at 350°F (175°C) for about 10-12 minutes, shaking the basket halfway through.
  • Slow Cooker/Crockpot: Not recommended for this recipe.

Nutritional Information (Approximate per serving):

  • Calories: 150-200
  • Protein: 5-7 grams
  • Fat: 8-10 grams
  • Carbohydrates: 15-20 grams
  • Fiber: 5-7 grams

Bhindi is a good source of vitamins A and C, as well as fiber.

Serving Suggestions:

  • Serve hot with roti, paratha, or naan.
  • Pairs well with dal (lentil soup) and rice.
  • A dollop of yogurt or raita (yogurt dip) can add a cooling touch.
  • Enjoy it as a side dish or a light meal.

Time to Cook!

So there you have it, friends! A simple, delicious, and healthy Bhindi Masala recipe that’s sure to become a family favourite. Now, get into the kitchen, put on your apron, and start cooking! Don’t forget to share this recipe with your friends and family. Happy cooking!