POPULAR RESTAURANT STYLE BHINDI DO PYAZA RECIPE

Ingredients

• 300 g Okra (Bhindi) (washed, dried thoroughly, slit lengthwise)
• 3 Tbsp Mustard Oil (cold‑pressed, for authentic flavor)
• 0.5 tsp Cumin Seeds (whole)
• 0.5 tsp Yellow Mustard Seeds (whole)
• 1.5 tsp Fenugreek Seeds (whole)
• 1 tsp Watermelon Seeds (optional, adds crunch)
• 2 Tbsp Cashew Nuts (raw, for richness)
• 1 Tbsp Coriander Seeds (whole)
• 1 tsp Kalonji (Nigella Seeds)
• 2 Cloves
• 0.25 tsp Black Peppercorns
• 0.5 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.25 tsp Asafoetida (Hing) (use a pinch)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Ajwain (Carom Seeds)
• 1 Tbsp Ghee (clarified butter)
• 2 Tbsp Besan (Gram Flour) (roasted in oil to thicken gravy)
• 0.5 cup Water (for gravy)
• 1 tsp Salt (adjust to taste)
• 1 tsp Ginger Paste (freshly grated)
• 2 Green Chilies (slit lengthwise, adjust heat)
• 1 medium Onion (sliced)
• 1 medium Tomato (chopped)
• 2 Tbsp Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Clean and Prepare Bhindi

   Wash the bhindi under running water, pat dry with a clean kitchen towel, then slit each bhindi lengthwise and inspect for any insects.

   Time: PT5M

2. Lightly Fry Bhindi

   Heat 1 tbsp mustard oil in a large frying pan over high heat. Add the sliced bhindi and stir‑fry for 8‑10 minutes until they turn lightly golden but remain crisp. Remove and set aside on paper towels.

   Time: PT10M

   Temperature: high heat

3. Roast Whole Spices

   In a small dry pan, add cumin, mustard seeds, fenugreek, watermelon seeds, cashew, coriander seeds, kalonji, cloves, and black peppercorns. Roast on low heat, stirring constantly, until fragrant (about 3‑4 minutes).

   Time: PT5M

   Temperature: low heat

4. Grind the Roasted Spices

   Transfer the roasted spices to a grinder or mortar and pestle. Add Kashmiri red chili powder, asafoetida, and turmeric. Grind to a fine powder.

   Time: PT2M

5. Make Spice Slurry

   In a small bowl, mix about 1/3 cup of the ground spice powder with 1/4 cup water. Stir until smooth.

   Time: PT2M

6. Temper the Oil

   In the same large pan, add the remaining 2 tbsp mustard oil. When hot, add ajwain, turmeric, kalonji, and ghee. Sauté for 30 seconds.

   Time: PT3M

   Temperature: medium heat

7. Add Besan (Gram Flour)

   Sprinkle besan into the hot oil, stirring continuously for 2 minutes until it turns light golden and releases a nutty aroma.

   Time: PT2M

   Temperature: medium heat

8. Create the Gravy

   Pour the spice slurry and ½ cup water into the pan. Stir continuously, bring to a gentle boil, and let it simmer for 4 minutes until the mixture thickens slightly.

   Time: PT4M

   Temperature: medium heat

9. Combine Bhindi and Vegetables

   Add the fried bhindi, sliced onion, chopped tomato, green chilies, ginger paste, and salt to the gravy. Mix well.

   Time: PT5M

   Temperature: medium‑high heat

10. Finish the Curry

    Cook for another 5 minutes, stirring occasionally, until the oil separates on the surface and the bhindi is fully coated with the thick gravy.

    Time: PT5M

    Temperature: high heat

11. Garnish and Serve

    Turn off the heat, sprinkle chopped fresh coriander over the curry, and serve hot with roti, paratha, or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

15 g

Fat

15 g

Fiber

4 g