Bhindi Do Pyaza

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 208
• Protein: 5 g
• Carbs: 16 g
• Fat: 12 g

Ingredients

• 500 g Gombo (translated from French) ( trimmed and cut into segments )
• 2 piece Red onion ( one minced, one in large cubes )
• 2 piece Round tomato ( diced )
• 2 piece Garlic ( pressed )
• 3 tbsp ghee
• 1 tsp Cumin seeds
• 0.5 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 1 piece Fresh ginger ( grated )
• 1 tsp Dried mango powder (Amchur)

Instructions

1. Okra preparation

   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. Searing the onions

   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. Aromatic base

   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. Roasting and reduction

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan to maintain the onion texture.