Skip to main content

Bindi Do Pyaza

Bindi or as most of you know as Okra is known in many English speaking countries as Lady's finger or gumbo.
It is a popular health food due to high level of fiber, vitamin C and folate.
Like any other vegetable there are many different ways to prepare bindi.
Bindi do pyaza is a very popular dish prepared in restaurants.


  1. Bindi/Okra: 1/2 pound
  2. Onion: 1 large Sliced
  3. Tomato: 1 large sliced
  4. Ginger: 1/2 inch crushed
  5. Garlic: 4 cloves minced
  6. Red Chilli Powder: 1 tbsp
  7. Turmeric Powder: 2 tsp
  8. Salt as per taste
  9. Coriander Powder: 1/2 tbsp
  10. Cumin Powder: 1 tsp
  11. Garam Masala Powder: 1tsp
  12. Oil: 1 tbsp
  13. Oil for deep frying

Wash and cut the bindi into 1 1/2 inch pieces.
Heat oil for deep frying.
Fry the bindi in small batches for 2-4 minutes or till cooked through. FInish frying all the bindi pieces.
Add 1tsp of turmeric powder and 1/2 tsp salt to the fried bindi and mix well and keep it aside.
In a pan heat 1tbsp of oil.
Add minced garlic and crushed ginger and cook till the raw smell is gone.
Add the onion slices and a pinch of salt and fry till onions turn translucent.
Add red chilli powder, rest of the turmeric powder, cumin and coriander powder and cook for another minute or so.
Add the tomato slices and salt as per taste, cover and cook for 4-5 mins.
Cook till the masala is cooked through and oil oozes out.
Add the fried bindi , garam masala powder, mix well and add 2 tbsp of water and cover and cook for another 5 mins with the cover on.
Remove the lid and cook till the the water dries up.

Serve it hot with rooti or dal chawal.
Till then happy blogging


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…