Bhindi Do Pyasa

Bhindi Do Pyasa is one of my favorite foods of all time.. Not all Bhindi Do Pyasas (BDP) are born equal... of all the BDP i have tasted the best was undoubtedly the one at Inchara! Puttenalli/ J.P.Nagar. The restaurant has come a long way from being a sort of family Dhaba to an expensive fancy restaurant.. Back in the days when dinner for two still did cost about Rs 300, we were there almost every week end.. right next to the pool. I have a special place in my heart for the restaurant.. That were we spend most of our courtship!!! Dinning, drinking and getting lost in each other's eyes!! Boy!!! those were the most romantic of all my life too!! May be the correlation between BDP and Courtship is great!!! If someone could second my opinion. Romance apart, i had an irresistible urge the other day...so tried recreating the dish in my kitchen....the results though not as fabulous as the one served at Inchara, was definitely better than those served in many restaurants... Here is what i did...

We will need,


Bhindi/Bendekai/ Okra/Lady's Finger 1 lb
Onions (preferably red) 3/4 lb
Chilly powder 2 tsp and above
Dhania powder 2 tsp
Garam Masala 1/2 tsp
Salt
Jeera 1/2 tsp
Oil 1 tsp +3 tbsp
Fresh Corriander chopped
Hung Curds/ thick yogurt up to 1/2 cup

Method:

• Wash, dry the Bhindis. Make sure it is completely dry otherwise the bhindi gets sort of sticky; dice and set it aside.
• Heat a 1 tsp oil in a wok. Toss the diced bhindi and fry till the stickiness is gone and the bhindi is charred on the edges. Set it aside. 
• Heat oil in another pot, drop the jeera, and the onion. Cook till the onion is soft. Mix the bhindi, chilly powder, dhania powder and the garam masala.
• Cook covered till the raw smell of the masala is gone, about 15 minutes. Reduce the heat to very low. Mix in the yogurt, stir and adjust salt.. Finish with fresh coriander. Do not boil after adding the yogurt, it will curdle.

Enjoy with Phulkas!