Bhindi do pyaza

Bhindi do pyaza.jpg

This is a wonderful recipe of Chef Harpal singh sokhi that I made with some changes of my own. I love watching cooking videos when I am bored and Chef Harpal is one person I follow for some delicious and easy punjabi recipes. “Bhindi do pyaza” as the name suggests is bhindi/okra curry with onions used twice in the gravy. Once, finely chopped along with tomatoes to make the delicious onion-tomato gravy and again in big chunks that gives a nice bite to the whole dish. You can’t go wrong with okra when paired with loads of onions and some fragrant spices.

This recipe is a keeper and a little healthier than the deep fried restaurant versions, as I have baked the bhindis here instead of deep frying them. Baking them also got rid of the sliminess that you can get when you saute the bhindis which is something that scares most of the people when cooking okras. I made this for a cousin who has been visiting us and he loved it and couldn’t figure out I had used in the curry that gave a unique flavor. Nigella seeds/kalongi/onion seeds is something that a lot of people do not use often. Many of my friends haven’t even heard of them. But its such a wonderful, fragrant tiny little seed like spice that can take your dish to another level. So if you do not have some kalongi/ nigella seeds in your pantry I would suggest you get some right now! Ok so, here goes the recipe:


  • 500 grams Bhindi cut into cubes
  • 2 large onions cubed
  • 2 small tomatoes cubed (remove the juicy inner part)
  • 1 large onion chopped finely
  • 2 tomatoes chopped finely
  • 1 tbsp ginger garlic paste
  • 1 tsp nigella seeds/kalongi
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 green chilly chopped finely
  • 11/2 tbsp coriander powder
  • 1/2 tsp or more red chilly powder (depending on spice levels)
  • 2 tbsp finely chopped coriander leaves
  • 1/2 tsp dry mango powder/amchur
  • 2 tbsp oil


Pre heat the oven to 425 F.

Add the chopped okras to a baking tray and add 2 tsp of oil on the okras. Mix well until they are coated with oil. Spread the okras in the baking tray in a single layer and bake them for 35 to 40 minutes until they are cooked. Set aside. If your okras need more time to be cooked, bake them a little longer. (I broiled the okras in the end for about 3 to 4 minutes to give it a slight char)

In a pan, add remaining oil and add the nigella seeds, cumin seeds, turmeric powder, chopped green chillies and let the cumin crackle.

Add the finely chopped onions and saute until nice and translucent. Add the ginger garlic paste to it and saute it until the raw smell of ginger garlic is gone and the onions start to brown a little.

Now add the finely chopped tomatoes, chilly powder, salt, coriander powder, amchur powder and saute until you see the oil leave the sides of the pan,

When done add the onion and tomato cubes and saute until the onion cubes are translucent. Then add the baked okras, chopped coriander leaves and garam masala to it and mix well. Saute for 2-3 minutes until everything is mixed well and switch off.

Serve hot with phulkas or rotis.

Posted in INDIAN MAIN DISHES, main course, Recipes | Tagged , , , , , , | Leave a comment

OPOS kalyana morkuzhambu / Spiced yogurt coconut curry

OPOS Kalyana morkuzhambu

I have been on an OPOS spree for the past few months. Cooking and managing the house with a toddler around is not as easy as I had imagined. Little A is very naughty, running around everywhere, climbing everything that she comes across and requires my attention all the time. I have been enjoying this phase of hers and trying to spend as much time as possible with her, engaging her in little games, reading her favorite books, understanding her rhythmic babbles and capturing those beautiful moments. So, elaborate cooking has taken a back seat for now and thanks to OPOS I still get to eat delicious food without having to compromise on our mommy-daughter time. Now, this is a delicious yogurt based gravy made with freshly ground spices that goes perfectly with some hot rice. Mor kuzhambu is a south Indian delicacy and I do not make it often at home as hubby dearest is not so fond of it. Neither was I before I tried this recipe. This particular recipe was becoming very popular in the facebook group for OPOS recipes and I just had to try it. The credit for this recipe goes to Bhavani Ganesan mam who is an amazing cook. I am sharing her recipe exactly here. The best part is “the not so fond of morkuzhambu husband and me” loved it too. We might actually have a convert here 🙂


To soak ( for 1 hour)

  • 1 tsp toor dal
  • 1/4 tsp fenugreek/ methi seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp jeera seeds
  • 1/2 tsp pepper corns
  • 1/2 tsp channa dal (optional)

To grind to a paste:

  • The items soaked above
  • 1/4 cup curd/yogurt (preferably hung for 1 hr)
  • 1/2 cup coconut grated
  • 1 red chilly
  • 2 green chilly
  • 1 inch size ginger
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida
  • 5-6 curry leaves
  • 2 tbsp chopped coriander leaves
  • salt to taste
  • sugar equal to that of salt or to taste (optional)

Other ingredients:

  • 1 tsp coconut oil
  • 1/2 cup baby eggplant or any veggie of your choice (I used white pumpkin)
  • 1 pinch turmeric
  • 2 pinches salt (for the veggie)
  • 1/4 cup water
  • Extra yogurt as needed to make gravy


Grind the ingredients to a thick paste and set aside.

In a pressure cooker add 1 tsp oil and 1/4 cup water and mix them till they are combined.

Add the chopped veggie, turmeric powder, 2 pinches salt as the next layer.

Next add the ground paste on top of the veggie. Make sure the paste does not touch the bottom of the cooker. 

Cook on high with the weights on from the beginning for 1 whistle.

Release pressure immediately with a fork and mix everything well. Add extra yogurt to reach the consistency you require.

Serve hot with rice and paruppu usli!

Posted in main course, OPOS Recipes, Recipes, SOUTH INDIAN | Tagged , , , , , , , | 2 Comments