Sensational Bhindi Piyaz

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.

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.

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.

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.

Bhindi Piyaz step-by-step

Wash and dry the bhindi.

Cut it in thin pieces.

Deep fry them. When frying meanwhile come on onion.

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

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