|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The word Dopiaza literally means 'onions twice'! This North Indian recipe calls for onions to be used in large quantities and in two separate batches at different stages of the preparation. It is easy to cook but tastes like you spent hours, lovingly preparing it.
Okra is well-loved in India and there are numerous dishes made with it, especially in North India. It has a tendency to turn slimy when cut too much but if you thoroughly pat dry after washing the okra and then cut off the stalk and 'tail' it does not turn as slimy. Bhindi Dopiaza tastes delicious with hot chapatis and a pickle.
- 1/2 kg (approx. 1 lb) Bhindi/Okra
- 3 tbsp of vegetable/canola/sunflower cooking oil
- 3 large onions (chopped fine)
- 3 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp garam masala powder
- 1/2 tsp turmeric powder
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 2 medium-sized tomatoes (chopped fine)
- Salt to taste
- 3 tbsps freshly chopped coriander
Gather the ingredients.
Wash the bhindi and pat dry to remove all surface moisture and ensure that when the bhindi is cut, it does not turn slimy. This is a natural property of the bhindi and while some people like it, others will not eat bhindi because of its 'slime'.
Cut the top (stalk) and tail off each bhindi and then cut it into circular pieces, 1" thick. Do this for all the bhindis and keep aside.
Heat a griddle or small, flat pan on a medium flame and gently roast the coriander and cumin seeds until aromatic. Remove from fire and grind into a coarse powder in a clean, dry coffee grinder. Keep aside for later.
Separate the chopped onions into 2 portions, roughly 2/3 and 1/3 of the whole.
Heat the cooking oil in a large pan over a medium flame and add the first lot of onions, the 2/3 portion. Sauté till golden.
Add all the powdered spices, ginger and garlic pastes and sauté for 2 to 3 minutes.
Add the tomatoes and sauté for 2 to 3 minutes. Add the salt to taste.
Add the remaining 1/3 portion of chopped onion and mix well. Fry till these onions turn soft and translucent.
Reduce heat to a simmer and add the cut okra. Cook until the okra turns soft but not mushy. Stir frequently. This is a dry stir fry type dish and cooks in the liquids released from the vegetables, but you may need to sprinkle some water occasionally to prevent the dish from burning while it cooks. Only do this if necessary.
When the okra is done (roughly 7 to 10 minutes from when you add it to the pan), remove from heat, garnish with the freshly chopped coriander and serve with hot chapatis and pickle.