By now, everybody who has been following my blog, knows, how much my family loves okra. They can have this slimy vegetable in any form, in sambars, kurmas, raitas, curries, name it, they can have it. Personally my first choice was in sambars, that is, until I tasted this curry, Bhindi Do Pyaza. Bhindi is another name for okra/vendikkai, and the dish literally translates to, 'okra cooked with double the amount of onions'. Even while making the curry I never had an idea that this dish was going to be so tasty, the flavors from the onion seeds, ginger and yogurt was simply superb, an awesome side dish for rotis or naans..
Need To Have
- Okra - 3 cups, 2 inch pieces, sliced into two, refer to the picture
- Onion - 2 cups sliced
- Grated Ginger - 1 tablespoon
- Yogurt/Curd - 1/2 cup, beaten well
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 3/4 teaspoon
- Cumin Seeds - 1 teaspoon
- Onion Seeds/Nigella Seeds - 1/2 teaspoon
- Salt - to taste
Heat some oil, add the sliced okra, and saute them on low heat for about 10 minutes. This reduces the sliminess of okra. Now once again heat some oil, add the cumin and onion seeds.
Once they start sizzling, add the sliced onions and grated ginger, saute till the onions turn pink in color, then add the salt, turmeric and chilly powders and mix.
Now add the already sauteed okra, keep cooking for another 5 minutes till the vegetable is completely cooked. Lastly add the yogurt, keep stirring in high heat, till the moisture from the yogurt evaporates. Serve it warm with any bread of your choice.
While cooking okra, be careful not to break the vegetable, then the texture of the dish is spoilt.
Add the red chilly powder according to your spice level.
Onion seeds are small and black in color, which gives a distinctive flavor to the dish, available in Indian stores, if I am not wrong, I've seen it in some American grocery stores too.