Delicious Punjabi stir-fried Okra (bhindi) with caramelised onions ina spicy tomato base and flavourful masalas. Simple recipe but great on flavours and taste.
Course: Main Course
Author: Hirra Pervaiz
500gmBhindi/Okra ½ Kg = 500 gm = 1lbs/ 1 Kg = 1000gm = 2 lbs
2largeOnions, Slicedor 3 medium
3-4Green Chillies, chopped
2tspRed Chilli powder
Ghee/Oil For frying + Cooking
Wash and pat dry the Okra (this step is very important: make sure Okra is dried completely before you cut it as it'll get slimy and mushy if it remains wet).
Cut both ends of the Okra and then cut each pod into 1" pieces.
Heat ghee or oil in a wok/kadai, add chopped Okra and fry it on medium-heat until it is tender and turns dark green in color. Keep aside
Use the same ghee/oil (add more if needed) add sliced onions and fry for about 5 minutes
Now add to it salt, red chili powder, turmeric powder and chopped tomatoes. Mix well and let cook for 3-4 minutes
Now add the fried Okra to it and green chilies. Mix well so that all spices are fully incorporated with the Okra.
Now cover the pan and cook for 15-20 minutes on slow flame
Serve with Chapati or Rice
Always wash the Okra, wipe them dry and then chop. If you just wash and chop them, then while cooking it'll become too mushy due to moisture
When cutting Okra, wipe clean your knife after cutting a few. It makes it less slimy and prevents from transferring it to others.
Avoid using water in the recipe as it'll make it more mushy
Avoid too much tossing and stirring the vegetable, as it'll break the vegetable and the sabzi will get too mushy
For the variations; I've used tomatoes for that tangy flavour to it. You can use lemon juice, Mango powder (Amchur) or even yogurt. If you use yogurt, add a few tablespoons only after your cooking is done and it's about time to remove it from heat. You can add lemon juice and mango powder at the time when you add okra to the recipe.
Spicy Okra and Onion Stir Fry (Pyaz Wali Bhindi) https://ticklethosetastebuds.com/spicy-okra-and-onion-stir-fry-bhindi-pyaz-wali/