A delicious and nutritious baked okra vegetable cooked with pearl onions and flavored with aromatic spices. A perfect side dish when paired alongside with rice and roti.
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.
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.
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Baked Bhindi do pyaza
- 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
- 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.
- Slit it lengthwise. Coat bhindi in oil and spread on a baking tray.
- Bake for 20 minutes. To pan-cook bhindi - spread it out in a single layer and toast until light brown in color.
- In the meanwhile heat oil in a pan and add cumin seeds. When they start to crackle..
- Add in pearl onions.
- Cover and cook for 2-3 minutes.
- When okra/bhindi is cooked , remove from oven and allow it to cool. It will be crisp and toasty.
- Once onions are soft stir in tomato puree...
- And all the spices one by one.
- Mix, cover and cook for another minute.
- Oil will start to leave cooked onions and onions will be well coated in this masala.
- Add baked okra/bhindi
- Mix until well blended.
- Cover and let bhindi sit covered for 2-3 minutes. Adjust spices.
- Serve hot with roti or warm Parathas.