Pyazwali bhindi ( Recipe to avoid Acidity) Video by Tarla Dalal

Pyazwali bhindi ( Recipe to avoid Acidity) Video by Tarla Dalal

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Pyazwali bhindi video. This Konkani style kokum bhindi is lightly spiced with aromatic Indian spices like mustard, curry leaves, green chillies and turmeric, which add depth to the flavor without overwhelming the ingredients. The combination of onions, bhindi, kokum and coconut creates a unique and tangy flavor profile that pairs exceptionally well.

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Recipe Description for Pyazwali Bhindi

Ingredients

For Pyazwali Bhindi
4 cups chopped ladies finger (bhindi)
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
2 tsp chopped green chillies
1 cup finely chopped onions
1/4 tsp turmeric powder (haldi)
1/4 cup freshly grated coconut
5 to 6 kokum
salt to taste

Method

For pyazwali bhindi

1. To make {span class="bold1"}pyazwali bhindi recipe{/span} , heat a broad non-stick pan and sauté the bhindi for 5 to 8 minutes, until dry.
2. Heat 2 tbsp oil in a deep pan, add mustard seeds, curry leaves, green chillies and onions.
3. Sauté on a medium flame for 2 minutes until its soft.
4. Add turmeric powder, sautéed bhindi, salt to taste and kokum. Mix well and cook on a medium flame for 3 to 4 minutes.
5. Switch off the flame, add the grated coconut and mix well.
6. Serve {span class="bold1"}pyazwali bhindi{/span} hot.

See step by step images of Pyazwali Bhindi recipe

RECIPE SOURCE : Acidity Cook Book