Sensational Bhindi Piyaz

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User Review
5 (6 votes)

Bhindi Piyaz is an easy to cook and readily available veggie which is not only delightful on the taste-buds but also full of health benefiting properties.

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Since warm climate facilitates the cultivation, its consumption is noticeable in the tropical and sub-tropical countries. It is extensively used in Pakistan, the Middle East and Africa. Popularly known as lady’s finger or bhindi in Urdu, it is believed to be containing dietary fibre, anti-oxidants, Vitamin A, C and K, folates, iron, magnesium, zinc, beta-carotene, potassium, phytonutrients and calcium. The sticky content, which is also the reason why many people refrain from using this vegetable, is actually good for health and known to ease constipation and bowel function.

Bhindi Masala or Bhindi Piyaz is a popular Pakistani dish made with bhindi, onion, tomatoes & many tasty spices! This stir fry is best enjoyed with warm rotis. Bhindi as it’s called in Urdu is a very popular vegetable in Pakistan.

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It is a real pure comfort food for me! I can pretty much have this combination for the rest of my life which is bhindi piyaz with roti.

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Bhindi is well-loved in Pakistan and there are numerous dishes made with it. It has a tendency to turn slimy when cut too much but if you thoroughly pat dry after washing it and then cut off the stalk and ‘tail’ it does not turn as slimy.

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5 from 1 vote

Bhindi

Since warm climate facilitates the cultivation, its consumption is noticeable in the tropical and sub-tropical countries. It is extensively used in Pakistan, the Middle East and Africa. Popularly known as lady's finger or bhindi in Urdu, it is believed to be containing dietary fibre, anti-oxidants, Vitamin A, C and K, folates, iron, magnesium, zinc, beta-carotene, potassium, phytonutrients and calcium.
Course Main Course
Cuisine African, Middle Eastern, South Asian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 Persons
Calories 196kcal
Author Fareeha Raheel

Ingredients

  • 500 gram Bhindi
  • 250 gram Onion sliced
  • 3 Tomatoes chopped
  • 1 tbsp Dry Coriander Powder
  • Salt to taste
  • 1 tbsp Chili Powder
  • 1 tsp Turmeric Powder
  • Oil for frying
  • 1 tsp Cumin Powder
  • 5 Chilies 3 chopped, 2 whole
Nutrition Facts
Bhindi
Amount Per Serving (1 person)
Calories 196 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1.2g8%
Trans Fat 0.1g
Cholesterol 0mg0%
Sodium 260mg11%
Potassium 342mg10%
Carbohydrates 12g4%
Fiber 3.9g16%
Sugar 5.5g6%
Protein 2.9g6%
Vitamin A 850IU17%
Vitamin C 46.2mg56%
Calcium 90mg9%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • Wash and dry the lady finger [bhindi]. Cut it in thin pieces. Deep fry them.
  • When frying meanwhile slice the onion.
  • After frying dish out the bhindi and then fry the onion in the same oil. When golden brown then put the onion in the pan in which the spices would be cooked.
  • Add salt, turmeric powder, chilies, dry coriander powder, cumin powder. Add chopped tomatoes and stir and then cover the lid for 5 minutes.
  • Uncover the lid and then see if the tomatoes are soft and the spices are cooked then add fried bhindi in it. Stir and then cover the lid again for 5 minutes.
  • Your tasty Bhindi is ready. Serve hot.

Notes

  • Drying the bhindi is necessary to prevent mucilage.
  • Deep frying is also important so that mucilage would not be tasted by the eater. 
  • Take out from frying when crispy brown.
  • When cooking in pan  do not add extra oil use the oil used before in frying.

Bhindi Piyaz step-by-step

Wash and dry the bhindi.

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Cut it in thin pieces.

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Deep fry them. When frying meanwhile come on onion.

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When frying meanwhile slice the onion.

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After frying dish out the bhindi and then fry the onion in the same oil. When golden brown then put the onion in the pan in which the spices would be cooked.

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Add salt, turmeric powder, chilies, dry coriander powder, cumin powder. 

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Add chopped tomatoes and stir and then cover the lid for 5 minutes.

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Uncover the lid and then see if the tomatoes are soft and the spices are cooked

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Stir and then cover the lid again for 5 minutes. Your tasty Bhindi is ready. Serve hot.

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