This is a famous North Indian dish especially belongs to Punjabi Cuisine. This delicious dish is made by stir frying lady finger with caramelised onions. The recipe contains double amount of onion than lady fingers and that’s why its known as “Bhindi Do-pyaza”.
While making any recipe of bhindi you need to make sure that the bhindi is dry else this will be mushy and slimy. For that reason wash and clean the okra well in advance and pat dry with help of kitchen towel and then saute it. If you are making bhindi or okra in gravy base then first saute them and then add to the gravy.
Prepare a paste on 2 onions, 1 tomato, 5 garlic pods, 2 tsp coriander powder, 1/2 tsp cumin seeds, 1 tsp red chilli powder, 1/4 tsp turmeric powder.
Wash and pat dry the lady fingers completely to avoid slimy and stickiness. After discarding the top and tail part, Slit it vertically into 2 pieces of 1inch each.
Heat oil in one frying pan or kadai on medium to high flame.
Once oil is hot put cumin seeds. Let it sizzle and then immediately add lady fingers and stir fry in high flame for 5 minutes or till its soft and cooked. Stir occasionally so that they will be evenly cooked. Cook with Open lid.
After cooked well, transfer fried bhindi to another bowl. Add 1 tbsp oil to the pan. Put sliced onion and saute till translucent.
Add onion paste to it. Saute till cooked well and leaves surface of pan. Add 1 tsp kasuri methi or dried fenugreek leaves, 1/2 cup water and let it simmer. Add stir fried bhindi to the gravy and simmer for 5 minutes.
Stir in between to avoid sticking of gravy to the base.
9. Once bhindis are cooked add garam masala, chopped coriander leaves and mix gently.
10. Remove from heat and serve hot with paratha, chapatti, and poori.