Subj : Bhindi Do Pyaza (Okra Stirfry With Pearl Onions)
To : All
From : Ben Collver
Date : Tue Oct 22 2024 10:43:21
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Title: Bhindi Do Pyaza (Okra Stirfry With Pearl Onions)
Categories: Indian
Yield: 2 Servings
1 lb Bhindi (okra)
1/4 c Mustard oil; substitute with
-vegetable/olive oil
3/4 c Red onions; thin sliced
2 cl Garlic; chopped
1/4 ts Cumin seeds
1/4 ts Fennel seeds; heaping,
-lightly crushed
3/4 ts Red chilli powder or
-cayenne; adjust to
-tolerance
3/4 ts Coriander powder
1/2 ts Amchoor (dry mango powder);
-substitute with fresh lemon
-juice, adjust to taste
12 Pearl onions; up to 15 -OR-
1/4 c Onion chunks; thick cut
1/4 ts Garam masala
1 pn Sugar (optional)
Salt; to taste
Wash okra thoroughly under running water. After washing spread them
on a kitchen towel and let air dry for at least 2 hours.
If you are in a hurry, thoroughly wipe out the okra with paper towels
so that they are completely dry.
Halve or quarter the okra lengthwise or cut as you like them. Discard
the bottoms and tips.
Heat up the oil on medium in a wok or pan. Add the sliced onions and
garlic, fry for 3 to 4 minutes until they start to soften.
Add the cumin & fennel seeds. Fry for another 2 to 4 minutes until the
onion starts turning brown on the edges.
Add the okra, pearl onions, powdered spices (except sugar & garam
masala), and salt to the wok and mix well.
Cover the lid and let cook for 5 minutes on medium heat. The okra will
soften and turn deep green.
Remove the lid, reduce heat to low and cook the okra for another 8 to
10 minutes until its cooked.
Stir at intervals to avoid sticking to the bottom of the pan.
Once the okra & onions are soft, turn the heat to high, sprinkle the
sugar and garam masala and saute for another 2 to 3 minutes.
Let sit for 30 minutes before serving.
Serve bhindi do pyaza as a side dish.
Recipe FROM:
<
gopher://sdf.org/0/users/sanjuro/indian-food/bhindi-do-pyaza.txt>
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