Bhindi Do Pyaza

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Ingredients:
For Shallow Frying:

400 gms bhindi

2 large onion chopped to big cubes/pieces

1 tsp salt

4 tbsp oil


For Masala:

1 tbsp mustard oil

1 big onion finely chopped

1 tbsp ginger-garlic paste

3 medium tomatoes roughly chopped

2 green chillies chopped

2 tsp coriander powder

1 tsp jeera powder

2 tsp kashmiri red chilli powder

1 tsp tikhalal red chilli powder

1/2 tsp haldi

1/2 tsp amchur

1 tsp garam masala powder

1/4 cup of water

salt to taste


Recipe:
1. Wash and dry the bhindi completely using cloth. Then chop the bhindi and keep it in a bowl.
2. Take a kadai and heat oil. To that add chopped bhindi. Cover and let the bhindi cook for 5 mins. Stir occasionally. Once done remove them in a plate. Now add large onion pieces and saute for couple of mins. Remove them in the same plate.
3. Take a blender and add chopped tomatoes and green chillies and blend them to smooth paste. Keep it aside.
4. In the same kadai add mustard oil to heat. Heat till the aroma is released from the oil, else it will taste bitter.
5. Then add chopped onions and saute till they turn soft.
6. Add ginger-garlic paste and saute for two more mins.
7. Then add the blended tomato puree to the mixture. Mix well and let it simmer for 5 mins. Cover and cook.
8. Then add coriander powder, jeera powder, kashmiri red chilli powder, tikhalal red chilli powder, haldi, salt and garam masala powder. Mix well. 
9. Cover and simmer on low flame for 5 mins. Stir occasionally. The mixture will become dry.
10. Add amchur and 1/4 cup of water to the mixture. Cover and bring the mixture to boil on low flame.
11. Add the fried bhindi and onions to the gravy. Mix well.
12. Add little water in case the gravy is very dry. Gravy should not be very dry. Adjust the salt as per the taste.
13. Cover and simmer the gravy for more 5 mins. Now mix them together with the gravy and switch off the flame.
14. Bhindi Do Pyaza is ready to be served with hot phulkas/chapati.

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