bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi |


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Bhindi Do Pyaza

bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with 17 amazing images.

bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi is a flavoursome sabzi with the right mix of Indian spices. Learn how to make restaurant style bhindi do pyaza.

To make bhindi do pyaza, heat the oil in a non-stick kadhai, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes. Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes or till they become little tender. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally. Serve bhindi do pyaza hot with a rotis or parathas.

Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. Bhindi do pyaza with curd is a home style comforting subzi that can be cooked in minutes and makes an ideal dish to cook often and also when you are in a hurry.

In this restaurant style bhindi do pyaza recipe the combination of bhindi, onions and curd, perked up with the aromatic flavour of cumin seeds and nigella seeds along with ginger and green chillies make a mouth-watering semi-dry subzi that you can enjoy with chapati or Paratha and also an ideal side dish to serve with any of your favourite dal and plain rice.

The highlight of the bhindi do pyaza Indian sabzi is the curd that is absorbed by the bhindis, it enhances the taste and flavour of the subzi. You can also try other similar recipes like Subz Do Pyaza and Paneer Do Pyaza. Also do check out our collection of other Semi-Dry Subzi recipes.

Tips for bhindi do pyaza. 1. Remember to slice the onions thinly so as to get the perfect mouthfeel. 2. 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. 3. After adding curd, keep stirring it continuously to avoid it from splitting.

Enjoy bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with step by step photos.

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Bhindi Do Pyaza recipe - How to make Bhindi Do Pyaza

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings

Ingredients

For Bhindi Do Pyaza
3 cups ladies finger (bhindi) , vertically cut into halves
1 tbsp oil
2 tsp cumin seeds (jeera)
1 tsp nigella seeds (kalonji)
1 1/2 cups thinly sliced onions
1/4 tsp turmeric powder (haldi)
2 tsp ginger (adrak) paste
1 tsp finely chopped green chillies
salt to taste
3/4 cup thick fresh curd (dahi)

For Serving With Bhindi Do Pyaza
parathas or rotis
Method

For bhindi do pyaza

    For bhindi do pyaza
  1. To make bhindi do pyaza, heat the oil in a non-stick kadhai, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds.
  2. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes.
  3. Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes.
  4. Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes ot till they become little tender.
  5. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally.
  6. Serve bhindi do pyaza hot with a rotis or parathas.

Handy tip:

    Handy tip:
  1. 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.

Bhindi Do Pyaza recipe with step by step photos

If you like bhindi do pyaza

  1. If you like bhindi do pyaza, then also try other Punjabi sabzis like 

What is bhindi do pyaza made of?

  1. Bhindi do pyaza is made of 3 cups sliced ladies finger (bhindi) , cut into halves, 1 tbsp oil, 2 tsp cumin seeds (jeera), 1 tsp nigella seeds (kalonji), 1 1/2 cups thinly sliced onions, 1/4 tsp turmeric powder (haldi), 2 tsp ginger (adrak) paste, 1 tsp finely chopped green chilliessalt to taste and 3/4 cup thick fresh curd (dahi).

How to buy bhindi for the bhindi do pyaza

  1. For bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi, we need to buy the perfect bhindi. Choose the fresh looking long, dark green colored ones. Avoid buying those, which have blemishes, bruises and cuts or leeked internal stickiness, which might happen during transportation. Always go for medium diameter ones, not too long, because bulgy lady's finger have very big seeds within, which spoil the delicacy of this vegetable. 

How to make bhindi do pyaza

  1. To make bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi, heat 1 tbsp oil in a non-stick kadhai.
  2. Add 2 tsp cumin seeds (jeera).
  3. Add 1 tsp nigella seeds (kalonji). This is very unique to this sabzi. 
  4. Sauté on a medium flame for 30 seconds.
  5. When the seeds crackle, add 1 1/2 cups thinly sliced onions.
  6. Sauté on a medium flame for 2 to 3 minutes.
  7. Add 1/4 tsp turmeric powder (haldi).
  8. Add 2 tsp ginger (adrak) paste.
  9. Add 1 tsp finely chopped green chillies.
  10. Add 1 tbsp of water.
  11. Mix well and sauté all the ingredients of bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi on a medium flame for 1 to 2 minutes.
  12. Add 3 cups ladies finger (bhindi), vertically cut into halves.
  13. Add salt to taste.
  14. Mix well and cook on a medium flame for 4 to 5 minutes ot till they become little tender. 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.
  15. Add 3/4 cup thick fresh curd (dahi).
  16. Mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally.
  17. Serve bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi hot with a rotis or parathas.

Tips for bhindi do pyaza

  1. Remember to slice the onions thinly so as to get the perfect mouthfeel.
  2. 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.
  3. After adding curd, keep stirring it continuously to avoid it from splitting.
Accompaniments

Ajwain Roti, Ajwain Paratha 
Aloo Paratha, How To Make Aloo Paratha 
Cheesy Cauliflower Paratha 
Green Moong Dal and Spring Onion Paratha 
Lachha Parathas ( Swadisht Subzian ) 
Toasted Roti 

Nutrient values (Abbrv) per serving
Energy120 cal
Protein3.6 g
Carbohydrates10.1 g
Fiber3.4 g
Fat6.4 g
Cholesterol6 mg
Sodium14.2 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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Reviews

Bhindi Do Pyaza
3
 on 21 Sep 20 07:52 PM


Good
Bhindi Do Pyaza
5
 on 20 May 20 01:46 PM


excellent recipe! now kids want to eat bhindi all the time. Fir bhindi to be dry , I microwaved it for a minute before adding in kadai. it loses its stickiness that way
Bhindi Do Pyaza
5
 on 03 Jul 15 11:50 PM


Love this recipe.
Bhindi Do Pyaza
3
 on 08 Jul 14 07:49 PM


nice recipe.. loved by my husband