Bhindi Do Pyaaza ~ Tried & Tasted

It is truly said that things that are easily available to us are the one's that we ignore the most. One such instance is that of this vegetable. I never cared much for Bhindi during my growing years. It was always there at our dinner table but was never special to me until I got married and we moved to Shanghai. Bhindi was not easily available. Even in summer we had to travel by metro, four station across to a farmer's market but  it would get sold out easily. It was available at Thai stores but was very very expensive. Suddenly my love for bhindi increased and everytime I would search for bhindi on Indian restaurant's menu card. During one such visit I fell in love with Bhindi Do Pyaaza. I wanted to make it at home but as always I kept pushing it forward until next time. Yesterday when we got some fresh bhindi I decided to make it. I searched for the recipe and reached at Sailu's food.I was bowled over by her great pictures and immediately decided to do it. Thank you Sailu it turned out to be wonderful and was loved by everyone at home. I just modified the recipe a little. To view the original recipe click here.
Here is how I made it.

What's needed:
1/2 Kg Bhindi/Okra - washed and dried
6 medium Onions sliced
2 Tomatoes chopped
2-3 tbsp Red chilli powder
1/4 tsp Turmeric powder
1 tsp Jeera/Cumin Seeds
1/4 tsp Ginger & Garlic paste
1/2 tsp Garam masala powder
1/2 tsp Corainder powder
1/4 tsp Amchur powder
a generous pinch of Kasuri methi
a pinch of Asafoetida
1/2 tsp Sugar
Juice of 1 lemon
Oil
Salt to taste
Coriander leaves chopped for garnishing

Procedure:
1) Trim the edges of bhindi and chop into bite sized pieces.
2) Heat 1 tsp oil and fry bhindi until it is just done yet crunchy. Keep aside.
3) Heat oil,add cumin seeds. When it splutters add sliced onions, ginger paste and fry until they are transparent. Add the spice powders,salt and saute.
4) When done add the chopped tomatoes and cook until they are soft. Add the fried bhindi and cook further until well incorporated.
5) Add the kasuri methi, lemon juice and sugar. Mix well.
6) Garnish with chopped coriander leaves and serve hot.

Thanks Sailu, We too reached out for second helping of this wonderful dish. This recipe is a keeper :) I added Amchur powder and avoided curds.