Crispy Bhindi Aur Pyaz
by Tarla Dalal
Added to 222 cookbooks
This recipe has been viewed 74374 times
crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi | with 22 amazing images.
kurkuri bhindi pyaaz sabzi is a simple yet flavorful dish that has a symphony of flavours and textures. Learn how to make crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi |
crispy bhindi aur pyaz(Okra and Onions) is a vegetarian Indian dish that combines the vibrant green of okra (bhindi) with the caramelized sweetness of onions (pyaz). This recipe brings together the crispy taste of bhindi (okra) with the sweetness of onions, creating a perfect balance of flavors and textures.
crispy bhindi aur pyaz is a versatile dish that can be enjoyed in several ways:
As a Side Dish: Pair it with steamed rice, roti (flatbread), or paratha (stuffed flatbread) for a satisfying and flavorful meal.
As a Snack: Enjoy it on its own as a delightful and crispy vegetarian snack.
With its vibrant colors, delicious flavors, and delightful crunch, it's a surefire crowd-pleaser!
pro tips to make crispy bhindi with pyaz: 1. Don't chop the bhindi too finely, as small pieces tend to be more prone to sliminess. Aim for diagonal or lengthwise slices for maximum crispiness. 2. For the super crispy bhindi texture, toss them in a light coating of gram flour (besan) or maize flour before frying. This adds a thin layer of crispness without affecting the overall flavor. 3. Instead of chaat masala you can also use lemon juice for the tangy chatpata taste.
Enjoy crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi | with detailed step by step photos.
For crispy bhindi with pyaz- To make crispy bhindi with pyaz recipe, combine the bhindi, maize flour and salt in a deep bowl and toss well.
- Heat the oil in a deep kadhai and deep-fry the bhindi a few at a time till they turn light brown in colour from all the sides.
- Drain on an absorbent paper. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 3 to 4 minutes.
- Add the deep-fried bhindi, chilli powder, chaat masala, turmeric powder and little salt. Mix well and cook on a medium flame for 2 minutes.
- Serve crispy bhindi with pyaz immediately.
Crispy Bhindi Aur Pyaz recipe with step by step photos
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crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi | then do try other bhindi sabzi recipes also:
- dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy |
- bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi |
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See the below image of list of ingredients for making crispy bhindi with pyaz recipe.
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To make crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi | in a deep bowl, add 3 cups ladies finger (bhindi), into four lengthwise. Bhindi, also known as okra, is a key ingredient in the crispy bhindi with pyaz recipe.
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Add 3 tbsp maize flour (makai ka atta). A light dusting of maize flour on the bhindi pieces before frying creates a thin, crispy layer. This adds textural contrast and prevents the bhindi from sticking together.
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Add salt to taste.
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Toss well.
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Heat the oil in a deep kadhai.
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Deep-fry the bhindi a few at a time till they turn light brown in colour from all the sides.
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Drain on an absorbent paper. Keep aside.
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Heat 1 tbsp oil in a broad non-stick pan.
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Add ½ tsp cumin seeds (jeera).
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When the seeds crackle, add 1 cup sliced onions. Onions add a sweet and savory base flavor to the dish. As they caramelize while frying, they release natural sugars that deepen the overall taste profile. The crispy texture of the fried onions provides a delightful contrast to the slightly softer texture of the bhindi.
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Sauté on a medium flame for 3 to 4 minutes.
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Add the deep-fried bhindi.
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Add ½ tsp chilli powder.
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Add 1 tsp chaat masala. Chaat masala brings a tangy and savory element to the dish, complementing the earthy flavor of bhindi and the sweetness of caramelized onions.
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Add ¼ tsp turmeric powder (haldi).
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Add little salt to taste.
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Mix well and cook on a medium flame for 2 minutes.
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Serve crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi | immediately.
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Don't chop the bhindi too finely, as small pieces tend to be more prone to sliminess. Aim for diagonal or lengthwise slices for maximum crispiness.
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For the super crispy bhindi texture, toss them in a light coating of gram flour (besan) or maize flour before frying. This adds a thin layer of crispness without affecting the overall flavor.
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Instead of chaat masala you can also use lemon juice for the tangy chatpata taste.
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Nutrient values (Abbrv) per serving
| Energy | 190 cal |
| Protein | 1.9 g |
| Carbohydrates | 11.1 g |
| Fiber | 2.9 g |
| Fat | 15.4 g |
| Cholesterol | 0 mg |
| Sodium | 5.7 mg |
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