Bhindi Pyaz is one of my favorite vegetarian stews, and I know you'll love it as much as I do!
- 3 cups bhindi (okra) chopped into 1 inch pieces
- 3 tbsp oil
- 1/2 tsp turmeric
- 1/2 tsp crushed pomegranate seeds anar Dana
- 1 tomato chopped
- 1 onion sliced
- 1/2 tsp salt
- 1/3 tsp kashmiri laal mirch
- 2-3 green chilies sliced in half
- fresh coriander for garnish
Start off by heating the oil in a pan. Add the bhindi, turmeric and pomegranate seeds. Sauté for 4-5 minutes medium low flame till the bhindi starts changing it's color a bit.
Then add the chopped tomato, green chilies, the remaining spices and half the onions. Sauté for a couple minutes, then cover and cook for 5-7 minutes.
Take the lid off, then add the remaining onions and sauté for a minute, then lower the flame to the lowest setting, cover and cook on dum for 3-5 minutes. garnish with fresh coriander and serve with fresh roti or naan.
You may have to cook the bhindi less or more depending on the size. The trick is to make sure it's not sticky anymore before adding the tomatoes and onions.
Make it more spicy by adding more fresh green chillies.
Substitutions. If you don't have dried pomaganate seeds you can add a squeeze of fresh lemon at the end.
If you prefer less onions in your food, then add half an onion instead of a while.