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.
0 Comments