Pyazwali Bhindi
by Tarla Dalal
Added to 104 cookbooks
This recipe has been viewed 115806 times
pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | with 21 amazing images.
pyazwali bhindi is a delicious and popular Indian subzi recipe that combines tender, stir-fried okra (bhindi) with caramelized onions (pyaz), fresh coconut and kokum. Learn how to make pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi |
This vibrant and flavorful pyazwali bhindi recipe is a delightful vegetarian dish that showcases the unique flavors of Indian cuisine. Combining the tanginess of kokum, the sweetness of coconut, and the spice of green chilies, this dish is a treat for the taste buds.
This Konkani style kokum bhindi is lightly spiced with aromatic Indian spices like mustard, curry leaves, green chillies and turmeric, which add depth to the flavor without overwhelming the ingredients. The combination of onions, bhindi, kokum and coconut creates a unique and tangy flavor profile that pairs exceptionally well.
This pyaaz wali sukhi bhindi sabzi is a great accompaniment to hot phulkas, parathas, or rice, and is loved for its vibrant taste.
pro tips to make pyazwali bhindi : 1. Cook the okra properly to sear it and prevent it from becoming slimy. 2. Instead of kokum, add a squeeze of lemon juice to brighten the flavors and balance the richness of the dish. 3. You can use a combination of spices like turmeric, red chili powder, and coriander powder to add flavor. 4. For a twist, you can also add chopped garlic along with onions for a better taste.
Enjoy pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | with detailed step by step photos.
For pyazwali bhindi- To make pyazwali bhindi recipe , heat a broad non-stick pan and sauté the bhindi for 5 to 8 minutes, until dry.
- Heat 2 tbsp oil in a deep pan, add mustard seeds, curry leaves, green chillies and onions.
- Sauté on a medium flame for 2 minutes until its soft.
- Add turmeric powder, sautéed bhindi, salt to taste and kokum. Mix well and cook on a medium flame for 3 to 4 minutes.
- Switch off the flame, add the grated coconut and mix well.
- Serve pyazwali bhindi hot.
Pyazwali bhindi ( Recipe to avoid Acidity) Video by Tarla Dalal
Pyazwali Bhindi recipe with step by step photos
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pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | then do try other bhindi recipe also:
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See the below image of list of ingredients in making pyazwali bhindi recipe.
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To make pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | heat a broad non-stick pan and add 4 cups chopped ladies finger (bhindi). Lady finger (okra) is the main ingredient in pyaz wali bhindi. It has a slimy texture when raw, but when cooked, it becomes tender and slightly crunchy.
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Sauté the bhindi for 5 to 8 minutes, until dry.
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Heat 2 tbsp oil in a deep pan.
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Add ½ tsp mustard seeds ( rai / sarson). Mustard seeds are often tempered in hot oil at the beginning of cooking. This process releases their flavor and aroma, and can help to prevent the okra from becoming slimy.
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Add 8 to 10 curry leaves (kadi patta). Curry leaves add a distinct aroma and flavor to the sabzi. Their unique fragrance, similar to that of camphor, enhances the overall taste of the dish.
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Add 2 tsp chopped green chillies. They introduce a level of spiciness that can be adjusted based on the number and type of green chillies used.
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Add 1 cup finely chopped onions. As they soften, onions release their natural sugars, adding a touch of sweetness and crunchiness to the dish.
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Sauté on a medium flame for 2 minutes until its soft.
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Add ¼ tsp turmeric powder (haldi). Turmeric is a natural yellow pigment, giving the dish a vibrant golden hue that is visually appealing.
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Add the sautéed bhindi.
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Add 5 to 6 kokum. It has a sour and tangy flavor that can help to balance out the spiciness of a dish.
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Add salt to taste.
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Mix well and cook on a medium flame for 3 to 4 minutes.
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Switch off the flame, add ¼ cup freshly grated coconut.
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Mix well.
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Serve pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | hot.
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Cook the okra properly to sear it and prevent it from becoming slimy.
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Instead of kokum, add a squeeze of lemon juice to brighten the flavors and balance the richness of the dish.
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You can use a combination of spices like turmeric, red chili powder, and coriander powder to add flavor.
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For a twist, you can also add chopped garlic along with onions for a better taste.
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Nutrient values (Abbrv) per serving
| Energy | 137 cal |
| Protein | 2 g |
| Carbohydrates | 9 g |
| Fiber | 3.7 g |
| Fat | 10.3 g |
| Cholesterol | 0 mg |
| Sodium | 7.4 mg |
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6 FAVOURABLE REVIEWS
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