Bhindi Do Pyaza

Simple yet delicious crispy stir fried slivers of Okra and Onion

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Prep Time: 10 mins
Cooking Time: 10 mins
Serves: 4-6

25-30 Okras, washed, dried and slit vertically and cut into 2 inch pieces
2 medium Onions, thinly sliced
2-4 Green Chillies, slit (adjust acc to taste)
1 inch Ginger, finely chopped or grated
½ tsp Turmeric Powder
1 tbsp Lime/Lemon Juice
1 tsp Jeera/Cumin seeds
½ tsp Kalonji/Nigella Seeds (Optional)
2+1 tbsp Oil
Salt to taste
Heat 2 tbsp of oil in a pan and add sliced okra to it. Stir fry on high flame till brown spots start to appear on sliced okra and its sliminess is reduced. It will take good 4-5 minutes for the okra to cook through yet retaining its colour and crispiness. Transfer the stir fried okra to dry plate lined with kitchen/paper towel.
Heat tbsp oil in a same pan and add kalonji and jeera seeds. When jeera starts to sizzle and turn golden red in colour, add sliced onions, green chillies and finely chopped ginger and stir fry till onions turns translucent. Add turmeric powder and stir fry till onions turn golden brown.
Mix in okra, lime juice and salt to taste and continue to stir fry for another 2-3 minutes for all the flavours to blend well.
Serve this delicious Bhindi Do Pyaza with some curry/dal and rice/chapatti and enjoy.

Few tips for those who find it difficult to cut, and cook those slimy Okras.
Always choose young and tender okras. The best ones are the ones that get easily snapped when you bend the tail end of the pod.
Make sure that you dry the Okra completely after washing them in water. Either spread them on kitchen towel in single layer and leave it for few hours or pat them dry with dry kitchen papers/towels. It is a must that the okras are dried properly if you don’t like them go slimy.
Next while chopping them; make sure that you have dry chopping board and knife. Keep dry kitchen paper next to you and clean the slime from knife using it whenever needed.
I have tried stir frying the okra with very little oil and ended up with really slimy okras. So then onwards I usually use little more oil than normal and cook it on a very high heat. This way the okras not only get cooked fast and retain their crispiness, but also any moisture in them disappears at high heat. And you will be surprised to see how the sliminess is reduced in short period of time.