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Pyazwali Bhindi


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Pyazwali Bhindi

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 104 cookbooks   This recipe has been viewed 111929 times

Mostly, ladies finger is sautéed in lots of oil or deep-fried before adding to various recipes. If you are a bhindi fan, but have been avoiding the vegetable for this reason, Pyazwali Bhindi will come as a pleasant surprise to you.

Here, the ladies finger is cooked in minimal oil to suit the needs of those with acidity.

It is combined with flavour-packed ingredients like onions, ginger, green chillies and aromatic seeds like cumin and nigella, to get a finger-licking recipe!

Onions are very effective in combating acidity, so include it frequently in your diet.

Try other stomach-friendly subzis like Kaddu ka Bharta and Avial .

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Pyazwali Bhindi recipe - How to make Pyazwali Bhindi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients
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 paste
1 tsp finely chopped green chillies
salt to taste
3/4 cup thick fresh curds (dahi)

For Serving
 parathas or rotis
Method
    Method
  1. 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 hot with a rotis or parathas.

Tips
  1. 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.

Pyazwali Bhindi ( Recipe to avoid Acidity) Video by Tarla Dalal


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 : Acidity Cook BookBuy this cookbook
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Reviews

Pyazwali Bhindi
5
Archana M
 on 22 Sep 15 05:09 PM


I love bhindi very much.. but this recipe with curd.. is just too good.. the sweetness of the onions.. and perfect balanced taste of the spices.. The bhindi is also perfectly cooked.. not getting too mushy. I love to have this with roti..
Reply
Pyazwali Bhindi
5
Foodie #621256
 on 28 Oct 14 10:17 PM


Love this recipe. tried it many times..very tasty..Thanks..
Reply
Pyazwali Bhindi
5
Mruga D
 on 25 Dec 13 12:22 PM


I love Bhindi, but always fear making it as bhindi cannot be made with less oil, But here you people have again solved my problem..I tried and enjoyed this recipe...i don't need oil anymore to make my favourite vegetable tasty!
Reply