Bhindi Do Pyaza
Ingredients
- 500 gGombo (translated from French) (trimmed and cut into segments)
- 2 pcRed onion (one minced, one in large cubes)
- 2 pcRound tomato (diced)
- 2 pcGarlic (pressed)
- 3 tbspghee
- 1 tspCumin seeds
- 0.5 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 tspgaram masala
- 1 pinchGray sea salt
- 1 pcFresh ginger (grated)
- 1 tspDried mango powder (Amchur)
Method
Sautéed okra that loses its sliminess to become tender, surrounded by two onion textures: a melting base and crunchy cubes. Ghee and toasted spices create a fragrant oil that coats every piece.
- 1
Wash and dry the okra perfectly. Cut off the ends and slice into 2 cm pieces. Heat a tablespoon of ghee and sauté them over high heat until lightly browned and the slimy threads disappear.
- 2
Cut one red onion into large cubes. Sauté them quickly in ghee to color them while keeping them crunchy. Set aside with the okra.
- 3
Finely chop the second onion. In the same pan, sizzle the cumin seeds in the remaining ghee. Add the chopped onion, pressed garlic, and grated ginger. Let it cook down until the onion is translucent and starts to brown.
- 4
Stir in the turmeric, chili powder, and diced tomatoes. Let it reduce until the sauce coats the spoon and the fat separates from the tomato.
- 5
Reintroduce the okra and large onions. Sprinkle with garam masala, amchur, and salt. Mix gently so as not to crush the vegetables. Let heat for 2 minutes for the flavors to meld.
Frequently asked questions
How do you get this dish right?
- Never cover the pan while cooking okra, as steam will make them slimy.
- Ensure the okra is bone dry before cutting.
- The ghee must be very hot before adding cumin seeds so they release their essential oils.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan to maintain the onion texture.
