Saturday, January 8, 2011
Piyaji Bhindi (Okra with Onion)
Piyaji Bhindi is a regular side dish during winters in North India. If served with a comforting dal and hot chappatis, it boosts the appetite like anything. It's an unbelievably simple dish to prepare and stands out among many other lavish vegetarian dishes that you can think of.
250 gms Okra (bhindi) washed & dried
2 Tomatoes (deseed and thinly sliced)
2 Onions, thinly sliced
2 Green chillies
6-7 Garlic pods (finely chopped)
1 tsp Cumin seeds
1 tsp Turmeric powder
1 1/2 tsp Amchur powder (mango powder)
1 tbsp Oil
Salt to taste
Make vertical slits in okra and cut into two halves. In a non-stick pan, heat 1 tbsp oil.
Add cumin seeds, once it splutters then add onions. Saute till the onions turn transparent.
Add chopped garlic and stir fry (do not let it burn). Add tomatoes and saute for 5 minutes. Add green chillies and all dry powders except amchoor powder. Add okra and salt, stir fry for 5 minutes. Do not add water as this will make the okra slimy. When the okra starts leaving oil from the sides of pan, add amchur powder and mix well. Switch off the flame. Your side dish is now ready to be served with hot chappatis.