Monday, July 15, 2013

Bindi do pyaaza/Okra Curry

Bindi/Okra/Ladies finger/Vendaikkai - 8 
Fennel seeds-1/4teaspoon
Cumin seeds-1/4teaspoon
Turmeric powder-1/8teaspoon
Chilly powder-1easpoon
Coriander powder-1teaspoon
Kasoori methi-1/2teaspoon
Garam masala-1/4teaspoon
Cilantro- to garnish

Trim the edges of the okra and cut them into desired shape. 
Coarsely grind half of the onion. 
Grind 3/4th of the tomato and keep it ready.
Roughly chop the remaining onion and tomato into big chunks. 

Now heat little oil in a kadai, fry the onion chunks. Once they change the color, take them out and keep it aside. 
In the same kadai, add the okra and fry till the slimness has gone and the veggie turns slightly brown.
Heat oil in a pan and add fennel and cumin seeds. Let them crackle. Then add the ground onion paste and cook till the raw smell has gone. 
Add the ground tomato paste, chilly powder,coriander powder, kasoori methi and salt. 
Cook on medium heat till the gravy becomes dry and the oil oozes out from  it.
Add about a cup of water and bring it to nice boil. Then add in the pre-fried okra pieces along with the chopped tomato.
Let it cook for 4-5 minutes on low heat.
Finally add the cilantro and garam masala to the gravy and switch off the flame.
Delicious and yummy bindi do pyaaza is ready. It goes well with roti and rice.
We are adding twice the amount of onion than the usual measure, thus the name "do pyaaza"[do=2, pyaaz-onion, translated from Hindi! :)]. You can make this curry with other veggies like mushroom, cauliflower, paneer etc.


  1. mmm bindi curry nallaarukkum pola...will try tomorrow thanks mahi ..... koini .

  2. Its in my try list. looks so nice :)wish to have with roti

  3. //Bindi/Okra/Ladies finger/Vendaikkai// m... bandakkaa in Sinhala.

    Looks yummy Mahi.

  4. Looks so yummy. Love to have this with chappathi

  5. This is a nice variation, i usually don't put tomato in bhindi.
    Looks yummy, will make this way next time!


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