Enjoy Our Delicious Do Pyaza Recipes.😋

Bhindi Do Pyaza

Servings - 2 - 3

INGREDIENTS
Okra - 400 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Curd - 100 grams
Salt - 1 teaspoon
Coriander seeds - 1 tablespoon
Dry red chili - 2
Black peppercorns - 6
Cloves - 2 pods
Oil - 1 tablespoon
Oil - 30 milliliters
Garlic - 1 1/2 tablespoons
Ginger - 1 tablespoon
Onions - 200 grams
Tomato - 280 grams
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Cumin powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Garam masala - 1 teaspoon
Onions - 280 grams
Coriander - for garnishing

PREPARATION
1. In a mixing bowl, add 400 grams okra, 1 tablespoon garlic, 1 tablespoon ginger, 100 grams curd, 1 teaspoons alt and mix it well.
2. Marinate for 20 minutes.
3. Take a pan, add 1 tablespoon coriander seeds, 2 dry red chili, 6 black peppercorns, 2 pods cloves and dry roast until it turns golden brown inc olor.
4. Remove it from heat and transfer this into a mortar.
5. Crush them with the help of a pestle. Keep aside.
6. Heat 1 tablespoon oil in a skillet, add the prepared masala and mix it well.
7. Add the marinated okra and mix it well.
8. Cook for 7 - 10 minutes on medium heat.
9. Heat 30 milliliters oil in a heavy skillet, add 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir for 1- 2 minutes.
10. Then, add 200 grams onions and fry till translucent.
11. Now, add 280 grams tomato and saute until it turns soft and pulpy.
12. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.
13. Then, add the cooked okra in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Now, add 280 grams onions and mix it well.
16. Cook for another 5 - 7 minutes on medium heat.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot with roti.

Karela Do Pyaza

Servings - 2 - 3

INGREDIENTS
Bitter gourd - 350 grams
Salt - 1/2 teaspoon
Water - 700 milliliters
Oil - 4 tablespoons, divided
Onions - 140 grams
Coriander seeds - 1 tablespoon
Fennel seeds - 1 tablespoon
Cumin seeds - 1 tablespoon
Fenugreek seeds - 1/2 teaspoon
Nigella seeds - 1/2 teaspoon
Oil - 1 1/2 tablespoons
Asafoetida - 1/4 teaspoon
Onions - 85 grams
Tomato - 100 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon

PREPARATION
1. Take a bitter gourd and cut it into pieces.
2. Transfer this into a bowl, add 1/2 teaspoon salt and mix it well.
3. Rest for 25 - 30 minutes.
4. Add 700 milliliters water and wash the bitter gourd.
5. Heat 2 tablespoons oil in a pan, add the washed bitter gourd and cook until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Heat 2 tablespoons oil in a another pan, add 140 grams onions and fry till translucent or until it turns golden brown in color.
8. Remove it from heat and keep aside.
9. Take a pan, add 1 tablespoon coriander seeds, 1 tablespoon fennel seeds, 1 tablespoon cumin seeds, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon nigella seeds and dry roast for 2 - 3 minutes or until it turns golden brown in color.
10. Remove it from heat and transfer this into a blender.
11. Blend it into a fine powder.
12. Heat 1 1/2 tablespoons oil in a skillet, add 1/4 teaspoon asafoetida and stir well.
13. Then, add 85 grams onions and fry till translucent.
14. Now, add 100 grams tomato and saute until it turns soft and pulpy.
15. Cook for 3 - 5 minutes on medium heat.
16. Add 1/2 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
17. Then, add the roasted bitter gourd in it and mix it well.
18. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
19. Open the lid and give it a nice stir.
20. Now, add the blended masala, fried onions and mix it well.
21. Cook for 3 - 5 minutes on medium heat.
22. Add 1/2 teaspoon dry mango powder and mix it well.
23. Serve hot.