Okras-Peas and Potatoes all cooked with Onions .
It’s Bhindi (Okra’s), Matar (Peas) and Aloo (Small Potatoes) all cooked with Onions…lots of it ..so it’s been called Bhindi-Matar-Aloo Do Pyaaza..
Everybody at my home loves Bhindi. I prepare this vegetable very often…There are many ways of preparing this vegetable..and I love the Indian way…the spicy way…it need not be too hot but just the combination of spices especially coriander powder, garlic…to name a few..makes it cook and taste yummy..:)
Even in the ‘Indian way’ there are many varieties and ways of preparing Bhindi.
I prepared this with some thyme and oregano.As usual I just got these ideas while I was chopping the bhindi’s and was planing to prepare the Masala Bhindi Aloo but, ended up preparing this.
Recipe:
Ingredients Used?
1 packet Bhindi (its arnd 100 or 200gms) cut in any shape
1 or 1and half cup roughly chopped(in squares) onions
small potatoes cut in halves
1/2 cup peas (I have used Frozen peas- if you use the fresh ones you need to boil it in salted water and then use)
1/2 tsp garlic paste
1/4 tsp shah jeera
1tbsp coriander powder
Dried thyme and oregano as per your taste
Black Pepper powder as per your taste
Chilli flakes as per your taste
Salt as per your taste
How to Prepare it?
To the cut Bhindi’s, sprinkle some salt, cover with a cling film, poke some holes on it and microwave for around 2-3mins. The Bhindi should be partly cooked and soft but not overcooked or mushy…
Also do not let the cling film touch the vegetables while they are cooking in the microwave.(Use a good quality Cling Film).Once the Bhindi’s have been microwaved, immediately remove them on a plate and set aside.
Boil the potatoes in water. Add salt and turmeric to the water while these are boiling. The turmeric will give them a lovely yellow colour. The potatoes should be 3/4th boiled.
Set aside the frozen peas by bringing it to room temperature.
After all these ingredients have been prepared and kept ready. Heat some oil in a non-stick pan. Add Shah jeera after it crackles add onion’s stir fry till they are translucent.Then add the garlic paste, oregano, thyme, black pepper powder, chilli flakes and some salt. Mix together on high flame. Add potatoes and peas cook it in the pan for around 2-3 mins on high flame.Then add the Bhindi .And stir and cook this all on high flame for around 5-7mins without covering the pan . At last, stir in the coriander powder adjust the seasonings and cook it for another 2mins.
And Serve.
I restrained myself from making this vegetable too hot(by adding a bit more of chilli flakes as I usually like and do:)) rather, I just enjoyed the vegetables along with their own sweetness and their flavour but definitely not without salt.
This was a very deliciously tasty vegetable.One can have with chapathi, any other bread, rice or just as it is.
To make this dish quickly:
Chop bhindi’s and store it in an airtight container lined with thick kitchen tissues.This will stay in the refrigerator for around 4-5days.
Chop onions or atleast peel them out of their skin and keep in the refrigerator in airtight container lined with thick kitchen tissues.This will stay for maximum 4-5 days.
Potatoes used in this dish stays in the refrigerator kept in the similar way for upto 2-3 days.(In general the whole boiled potatoes stays in refrigerator for around 5 days)
Nice Dish. More than that the nice presentation.
Thanks:)