Bhindi Do Pyaza
by Tarla Dalal
Added to 860 cookbooks
This recipe has been viewed 179878 times
Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. The curds added towards the end of this dish add more sharpness to this dish.
- Heat the oil in a pan, add the cumin seeds and nigella seeds and allow the seeds to crackle.
- Add the onions, turmeric powder, ginger paste and green chillies and cook till the onions are tender.
- Add the bhindi and salt and cook over a medium flame till the bhindi is tender.
- Add the whisked curds and cook till the curds dry out.
- Serve hot with parathas or rotis.
- Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam.
- Cook the bhindi over a slow flame for best results.
Nutrient values per serving
|Vitamin A||208.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||17.5 mg|
|Folic Acid||99.6 mcg|
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