Bhindi Do Pyaaza Recipe | भिंडी दो प्याज़ा | Bhindi Do Pyaza

Crunchy Okra Do Pyaza with Cashew Cream

Introducing Bhindi Do Pyaza - a culinary masterpiece that celebrates the marriage of flavors and textures in every bite. This iconic Indian dish takes the humble ladyfinger, or bhindi, and elevates it to new heights with the addition of aromatic spices, tangy tomatoes, and caramelized onions. But what sets Bhindi Do Pyaza apart is the double dose of onions, creating a symphony of sweetness and depth that tantalizes the taste buds.

Imagine tender, succulent pieces of bhindi, lovingly sauteed to perfection and infused with the rich flavors of cumin, coriander, and turmeric. As you take your first bite, the velvety texture of the bhindi gives way to the caramelized onions, adding a delightful crunch and sweetness that lingers on the palate. Each mouthful is a journey through layers of flavor - from the earthy spices to the sweet onions to the tangy tomatoes - creating a harmonious balance that leaves you craving for more.

But Bhindi Do Pyaza is more than just a delicious dish; it's a celebration of culinary tradition and innovation. Whether served as a side dish to complement a hearty meal or as a star attraction in its own right, this versatile dish never fails to impress. Pair it with fluffy rotis or steamed rice for a comforting meal that's guaranteed to satisfy even the most discerning palate.

With its bold flavors, vibrant colors, and irresistible aroma, Bhindi Do Pyaza is a feast for the senses that transports you to the bustling streets of India with every bite. So why not embark on a culinary adventure and experience the magic of this iconic dish for yourself? Trust me, once you've tasted Bhindi Do Pyaza, you'll never look at ladyfinger the same way again.

Ingredients:

• 500g okra (bhindi), washed, dried, and chopped into bite-sized pieces
• 2 large onions, thinly sliced
• 2 tomatoes, finely chopped
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves, chopped, for garnish

For Cashew Cream:

• 1/2 cup raw cashew nuts
• 1 cup water

Instructions:

1. Prepare Cashew Cream:

   • Soak cashew nuts in water for at least 2 hours or overnight.
   • Drain the soaked cashews and transfer them to a blender.
   • Add 1 cup of fresh water and blend until smooth and creamy. Set aside.

2. Cook Okra and Onions:

   • Heat 2 tablespoons of oil in a large pan or skillet over medium-high heat.
   • Add chopped okra and saute for 10-12 minutes, stirring occasionally, until they are cooked through and slightly crispy. Remove from the pan and set aside.
   • In the same pan, add the remaining oil. Add cumin seeds and mustard seeds. Let them splutter.
   • Add thinly sliced onions and saute until they turn golden brown.

3. Add Spices:

   • Once the onions are golden brown, add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for a minute.

4. Combine Okra and Onions:

   • Add the cooked okra back into the pan with the onions. Mix well to combine.
   • Cook for another 2-3 minutes, allowing the flavors to blend.

5. Add Tomatoes and Cashew Cream:

   • Add chopped tomatoes to the pan and cook until they soften and become mushy.
   • Pour in the prepared cashew cream. Stir well to combine.
   • Let the curry simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

6. Finish with Garam Masala:

   • Sprinkle garam masala over the bhindi do pyaza and mix well.
   • Cook for another minute, allowing the flavors to meld together.

7. Garnish and Serve:

   • Remove from heat and garnish with chopped fresh coriander leaves.
   • Serve hot with roti, paratha, or rice.

Enjoy this unique and creamy Bhindi Do Pyaza with Cashew Cream, full of flavor and goodness!

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