I used to hate bhindi pyaaz growing up. I was always a tori or karele pyaaz fan, but somewhere and somehow, I developed a taste for bhindi, and now it’s one of my favorite sabzi’s.
I make it just the way my mom makes it, with a hint of pomegranate seeds and a whole lotta onions, some cooked through while most keep their bold flavor and texture. One thing I do differently, and you’ll appreciate this, is I use one pan. Mothers everywhere have to separately fry the bhindi before adding it to a tomato and onion masala delicately cooked with minimal spices, but I make everything in one pan, because why not.
Here’s what you’ll need for 2-3 servings
3 cups chopped bhindi (okra)
1 large onion, thinly sliced
2-3 T oil
1 tomato, chopped
2-3 green chillies, chopped
1/2 tsp dried pomegranate seeds, coarsely ground
1/2 tsp haldi
1/2 tsp chilli powder
salt to taste
fresh coriander for garnish
Start off by heating the oil and sautéing the bhindi, tomatoes and pomegranate seeds for a few minutes. Sauté until the bhindi isn’t slimy anymore. That’s the only way I can explain it!
Then add half of the chopped onions, the green chillies and the remaining spices. Sauté for a minute or so, then cover and cook on a low flame for 5 minutes.
After five minutes, remove the lid and mix. Then add the remaining onions and a little chopped coriander. Sauté and let it cook for a few minutes, just until the onions cook a little but keep their crunch.
Serve with a sprinkling of fresh coriander and steaming hot naan or roti. Enjoy!