“Do pyaza ” is a Persian import where onions are added twice or 2 times the regular quantity to a dish.An accidental discovery in the kitchens of the Mughal emperor Akbar, where a large quantity of onions were added to a dish. This further evolved and became a staple of the Mughal cuisine.
Bhindi do pyaza is as the name goes is a ladies finger /okra curry with double the quantity of onions. The onions not only add to the bulk of the curry but lend a wonderful caramelised flavour. This curry is made with minimalist ingredients which are basic for most curries.
INGREDIENTS
- LADIES FINGER – 500GMS
- ONIONS – 2 LARGE
- TOMATOES – 3 MEDIUM
- GINGER SLIVERS – 1 TBSP
- CHILLY POWDER – 1 TSP
- TURMERIC POWDER – 1 TSP
- CORIANDER POWDER – 1 TSP
- SALT – AS REQUIRED
- OIL – 1 TBSP
- CUMIN SEEDS – 1 TSP
METHOD
- Add oil to a heavy bottemed pan. Add in the Cumin and fry till brown.
- Wash and wipe the ladies finger. Cut them into 3 inches length with a slit in the middle.
- Slice the onions and tomatoes.
- Add the onions and fry till translucent. Add in the tomatoes and saute for 3 minutes.
- Add the ladies finger followed by the required salt. Give a quick saute. Cover and cook on low flame till soft.
- Add all the spice powders and stir well. Finally add the ginger slivers and remove from flame.
- Serve hot with pulkas
