BHINDI DO PYAZA (Restaurant style)

Bhindi do pyaza isna restaurant style North Indian dish , prepared with Bhindi (okra), Pyaz (onion) and spices. ‘Bhindi’ is the Hindi word for okra/lady’s fingure, ‘Do’ is twice in Hindi and ‘pyaz’ is onion. So Bhindi the pyaza is dish consisting of okra that has been cooked with twice amount of onions. Though there are various sayings about the term ‘do pyaza’ . Some say it is twice the amount onions, some say it is two kinds of onions and some says adding onions twice and differntt stages in two different forms. Whatever is the meaning but fact is it this dish tastes delicious. Originally Do pyaza was from Mughal cuisine and ususally cooked with meat but it becomes so popular that vegetarian versions were innovated. ‘ Paneer do pyaza is also popoular vegetarian version. Like all other recipes, you can make change as per your taste.
Info sources: internet

Preparation time: 10 minutes.
Cooking time: 15 minutes
Serves: 2 persons

Ingredients:
250 gram okra
2 tbsp oil
1 onion { chopoed in petal)
2 dry red chillies
For masala:
2 onions
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 cp tomato purer
1 tsp red chilli.powder
1 tsp coriander poewder
1 tsp dhaniya powder
1 tsp garam masala
1 tsp kasuri mathi
1/2 tsp aamchr powder
2 tbsp oil
1 tsp juliens
1/2 tsp cumin seeds
3/4 tsp carrom seeds

Method:

1 . Wash and pat dry okra with kitchen towel and chop them.

2. Add one table spoon oil in non stick pan and fry okra for 3-5 minutes on medium flame so they partially cook and not stay slimy. Transfer them in a plate.
3. In the same pan add tablespoon oil ,add cumin and carom seeds. Once they splutter, add onions and saute till they turn golden.
4. Add garlic and ginger ,mix and saute for a couple of seconds, add tomato puree, saute until moisture of tomatoes is evaporated ,add dry spices and salt, mix and saute tillspices turn aromatic on a slow flame.
5. Add about 3/4 – 1 cup water and cook until it turns thick. Then add crushed kasuri methi ,amchur powder followed by fried okra and few table spoon of water cover the pan and cook for 3-5 minutes or till okra is cooked properly.
6. Now in other pan heat oil, add onion petals and saute them on a medium high heat until they turn aromatic. m
   Make sure not to cook more else onion will not remain crunchy. lastly at dry red chillies and Saute for a few seconds and pour these to okra and cover the pan and turn off the heat.
7. Lightly and carefully mix, add ginger julians . Serve hot with rice or Roti paratha.