BHINDI DO PYAZA
Heat Vegetable oil in a heavy bottom pan over medium heat. I have used vegetable oil but you can use any oil of your choice.
Once the oil is hot, add chopped bhindi and cook it on medium flame until it is 80% cooked.
Once cooked, remove it on a plate and keep it aside.
Add cubed onions and cubed tomatoes in the same oil and fry until pinkish (4-5 minutes). The onions must still be crunchy. Remove on a plate.
Add remaining oil to the same pan. Once the oil is hot, add cumin seeds, carom seeds (ajwain), and leaves and fry for 3-4 seconds until they start to crackle.
Add finely chopped ginger and green chilies (slit into half) and fry for 3-4 seconds.
Add chopped onions and fry until they turn golden brown in color (6-8 minutes). Stir frequently while cooking.
Now add grated tomatoes and cook for 2 minutes.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, cumin powder, and salt and cook until oil starts to separate from the sides of the pan.
Add yogurt whisked with chickpea flour and cook for 2 minutes. Adding flour to the yogurt prevents it from curdling and also thickens the gravy.
Now add chopped cilantro (coriander), fried bhindi, fried onions, and fried tomatoes to the pan along with water.
Cover and cook on low heat until bhindi is 100% cooked (8-10 minutes).
Add garam masala powder and mix well. If the curry looks very thick, add some more water and bring the curry to a boil.
Bhindi do pyaza is ready to serve.
BHINDI DO PYAZA IS READY!
KUTTU KE PAKORE