Full written recipe for Bhindi do pyaza Prep time:20-25 minutes Cooking time: 20-25 minutes Serves: 2-3 people Ingredients: For base gravy • Ghee 2 tbsp • Whole spices • Cumin seeds 1 tsp • Bay leaf 1-2 nos. • Cinnamon stick 1 inch • Black peppercorns 4-5 nos. • Cloves 2 nos. • Onion 3-4 medium sized (sliced) • Ginger garlic paste 2 tbsp • Coriander stalks 1 tbsp (chopped) • Green chillies 1-2 nos. (slit) • Curd 1/3 cup • Powdered spices • Turmeric powder ¼ tsp • Kashmiri red chilli powder 1 tbsp • Spicy red chilli powder 1 tsp • Coriander powder 2 tbsp • Cumin powder 1 tsp • Tomatoes 3-4 medium sized (chopped) • Salt to taste • Hot water 400-500 ml • Water for grinding For tossing • Ghee 1 tsp • Cumin seeds 1 tsp • Lady finger 250 grams (slit) • Onions 1/3 cup (petals) • Tomato 1 medium sized (diced) • Ginger 1 inch (julienne) • Green chilli 1 nos. (slit) • Chaat masala a pinch • Salt a pinch • Garam masala a pinch • Kasuri methi a pinch • Fresh coriander small handful + 1 tsp Method: • Set a handi on high flame & let it heat well, further add the ghee cumin & all the whole spices along with the chopped onions, stir well & cook on medium flame until the onions turn golden brown, this process will take around 7-8 minutes. • Once the onions turn golden brown, add the ginger garlic paste, coriander stalk & green chillies, stir & cook for 2-3 minutes on medium flame, lower the flame after you’ve cooked the masala for 2-3 minutes. • Now in a separate bowl add the curd & all the powdered spices, whisk all the ingredients well using a whisk, make sure there are no lumps in this mixture. • Add the curd mixture into the masala & stir it continuously for 1 minute while cooking on low flame. • Increase the flame to medium once you have continuously stirred everything for a minute & cook the curd well until the ghee separates. • Once the ghee separates, add the chopped tomatoes, salt to taste & hot water, stir everything well, now cover the handi with a lid & cook for 5-6 minutes until the tomatoes are fully cooked. • Once the gravy is cooked thoroughly switch off the flame & cool the gravy completely. • When the gravy has cooled down, remove the bay leaf & cinnamon stick from the gravy & add it into a mixer grinder jar, also add water as required & grind into a fine gravy. • Your base gravy is ready. • Now for the tossing of the vegetables in gravy, you will need to set a pan on high flame, once it gets heated add ghee, cumin seeds & lady finger, make sure that you wash & pat dry the lady fingers before slitting them, toss it well on medium high flame & cook for 4-5 minutes. • Further add the onions, tomatoes, ginger, green chilli, chaat masala & salt, stir & cook on high flame for a couple of seconds & add the gravy as per your preference along with garam masala, kasuri methi & a small handful of fresh coriander, stir everything well & cook on high flame for 1-2 minutes. • Sprinkle the remaining fresh coriander in the end & stir it again. • Your bhindi do pyaza is ready, serve hot with tandoori rotis. Tandoori Roti on Tava - https://youtu.be/Lbj79LRXFvE #YFL #SanjyotKeer #BhindiDoPyaza The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN