Full written recipe for Bhindi do pyaza



Prep time:20-25 minutes

Cooking time: 20-25 minutes

Serves: 2-3 people

For base gravy

Ingredients:

 • Ghee 2 tbsp

 • Whole spices

 • Cumin seeds 1 tsp

 • Bay leaf 1-2 nos.

 • Cinnamon stick 1 inch

 • Black peppercorns 4-5 nos.

 • Cloves 2 nos.

 • Onion 3-4 medium sized (sliced)

 • Ginger garlic paste 2 tbsp

 • Coriander stalks 1 tbsp (chopped)

 • Green chillies 1-2 nos. (slit)

 • Curd 1/3 cup

 • Powdered spices

 • Turmeric powder ¼ tsp

 • Kashmiri red chilli powder 1 tbsp

 • Spicy red chilli powder 1 tsp

 • Coriander powder 2 tbsp

 • Cumin powder 1 tsp

 • Tomatoes 3-4 medium sized (chopped)

 • Salt to taste

 • Hot water 400-500 ml

 • Water for grinding

For tossing

 • Ghee 1 tsp

 • Cumin seeds 1 tsp

 • Lady finger 250 grams (slit)

 • Onions 1/3 cup (petals)

 • Tomato 1 medium sized (diced)

 • Ginger 1 inch (julienne)

 • Green chilli 1 nos. (slit)

 • Chaat masala a pinch

 • Salt a pinch

 • Garam masala a pinch

 • Kasuri methi a pinch

 • Fresh coriander small handful + 1 tsp

Method:

 • Set a handi on high flame & let it heat well, further add the ghee cumin & all the whole spices along with the chopped onions, stir well & cook on medium flame until the onions turn golden brown, this process will take around 7-8 minutes.

 • Once the onions turn golden brown, add the ginger garlic paste, coriander stalk & green chillies, stir & cook for 2-3 minutes on medium flame, lower the flame after you’ve cooked the masala for 2-3 minutes.

 • Now in a separate bowl add the curd & all the powdered spices, whisk all the ingredients well using a whisk, make sure there are no lumps in this mixture.

 • Add the curd mixture into the masala & stir it continuously for 1 minute while cooking on low flame.

 • Increase the flame to medium once you have continuously stirred everything for a minute & cook the curd well until the ghee separates.

 • Once the ghee separates, add the chopped tomatoes, salt to taste & hot water, stir everything well, now cover the handi with a lid & cook for 5-6 minutes until the tomatoes are fully cooked.

 • Once the gravy is cooked thoroughly switch off the flame & cool the gravy completely.

 • When the gravy has cooled down, remove the bay leaf & cinnamon stick from the gravy & add it into a mixer grinder jar, also add water as required & grind into a fine gravy.

 • Your base gravy is ready.

 • Now for the tossing of the vegetables in gravy, you will need to set a pan on high flame, once it gets heated add ghee, cumin seeds & lady finger, make sure that you wash & pat dry the lady fingers before slitting them, toss it well on medium high flame & cook for 4-5 minutes.

 • Further add the onions, tomatoes, ginger, green chilli, chaat masala & salt, stir & cook on high flame for a couple of seconds & add the gravy as per your preference along with garam masala, kasuri methi & a small handful of fresh coriander, stir everything well & cook on high flame for 1-2 minutes.

 • Sprinkle the remaining fresh coriander in the end & stir it again.

 • Your bhindi do pyaza is ready, serve hot with tandoori rotis.