Baked Bhindi do pyaza

Baked Bhindi do pyaza

All of us have eaten Bhindi do pyaza at our favorite Indian restaurant. For all okra/bhindi lovers how about baked bhindi do pyaza? Yeah you heard me right, BAKED OKRA very easy to cook and you can’t go wrong on this one. I love okra and was looking for a crunchier way of preparing it. This did the trick and its my new go-to recipe for okra/bhindi.

Oven toasted okra baked and later cooked with pearl onions and flavored with aromatic spices. Being a big fan of baking versus frying; I tried my hands on baking this traditional recipe and turned out to be a healthy -yet- tasty-substitute.

Instead of cutting okra in small rounds slit them lengthwise and bake for 20 minutes on a cookie sheet. For a less slimy okra the key is to toast it as much as you can. The browner the better, really. Just keep toasting them until they are brown and crispy. DO not burn them.

Baked Bhindi do pyaza

If in no mood to toast it in the oven; then toast it over a griddle/tawa. Spread a single layer of okra on a tawa and keep toasting till brown in color. Substitute pearl onions with regular sliced onions. This recipe is so simple and toasting maximizes the flavor of okra- curb your cravings in a healthier way !! Be a pro and cook this okra/bhindi recipe restaurant style 🙂

Try out our other okra delicacy – KURKURI BHINDI.

Baked Bhindi do pyaza
Votes: 7
Rating: 5
You:
Rate this recipe!
Print Recipe
Spicy Indian okra baked and later cooked with pearl onions and aromatic spices
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
30 MINUTES
Baked Bhindi do pyaza
Votes: 7
Rating: 5
You:
Rate this recipe!
Print Recipe
Spicy Indian okra baked and later cooked with pearl onions and aromatic spices
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
30 MINUTES
INGREDIENTS
  • 1 LB OKra/Bhindi (500 grams)
  • 35-50 pieces of Pearl Onions (2 small onions sliced)
  • 1.5 tablespoon Tomato puree
  • 1/4 -1/2 teaspoon Haldi (Turmeric powder)
  • 1/4 -1/2 teaspoon Degi Mirch or Red chili Powder
  • 1/4 -1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Coarsely pounded coriander powder
  • 1/4 -1/2 teaspoon Amchur Powder (Mango Powder) (adjust accordingly)
  • Salt to taste
  • 1 tablespoon Oil
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients. Clean, wash and pat dry okra/bhindi. Peel and wash pearl onions. If using regular onions peel and slice them. Preheat the oven at 400 degree F.
  2. Slit it lengthwise and spread it on a baking tray.
  3. Bake it for 20 minutes. If pan tossing the bhindi - then on a griddle/tawa spread them out in a single layer and toast till light brown in color.
  4. In the meanwhile heat oil and add cumin seeds. When they start to sputter..
  5. Add in pearl onions.
  6. Cover and cook for 2-3 minutes.
  7. When okra/bhindi is cooked take it out and allow it to cool down. It will be crisp and toasty.
  8. Once onions are soft stir in tomato puree...
  9. And all the spices one by one.
  10. Mix, cover and cook for another minute.
  11. Oil will start to leave the cooked onions and onions will be well coated in this masala.
  12. Add baked okra/bhindi
  13. Mix till well blended, cover and let bhindi sit covered for 2-3 minutes. Adjust spices.
  14. Serve hot with roti or warm Parathas.
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6 Responses

  1. Nehal says:

    Raining and made this kurkuri bhindi. was a perfect combination. Taste is so good.Want some more :0 Thanks Ruchiji

  2. Shreya says:

    Sounds so easy and yum, Definitely going to try,Thanks for the recepie Ruchi.

  3. Swati says:

    This looks delicious!! I love roasted okra and have never seen okra cut like that before. What a cool idea 🙂 Will have to try your recipe out! Great blog too!

    -Swati
    http://www.thefulltimefoodie.com

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