Bharwa Bhindi And Pyaaz Ki Sabzi Recipe

Pooja Thakur
Bharwa Bhindi And Pyaaz Ki Sabzi Recipe
314 ratings.

Bharwa Bhindi and Pyaaz Ki Sabzi is a popular Rajasthani dish which is spicy and delicious. It is mostly served as a side six along dal, rice and phulkas. In this dish, spicy garlic and onion paste is filled in the bhindi and is fried along with pearl onions.

Serve Bharwa Bhindi and Pyaaz Ki Sabzi with Panchmel Dal, Steamed Rice and Phulkas for a delicious meal.

If you like this recipe, you can also try other Rajasthani recipes such as

  1. Panchmel Dal
  2. Pitor Ki Sabzi
  3. Rabodi Ki Sabzi

Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 500 grams Bhindi (Lady Finger/Okra)
  • 7 Pearl onions (Sambar Onions)
  • Cooking oil , as required
  • Water , as required to sprinkle
  • Coriander (Dhania) Leaves , Few sprigs, finely chopped
  • For filling
  • 1/4 cup Garlic , paste
  • 1/4 cup Onion , paste
  • 1 teaspoon Green Chilli , crushed
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Coriander Powder (Dhania)
  • Salt , as required
  • 1/2 teaspoon Cooking oil

How to make Bharwa Bhindi And Pyaaz Ki Sabzi Recipe

  1. To begin making the Bharwa Bhindi And Pyaaz Ki Sabzi, firstly mix all the ingredients mentioned under ‘For filling’ in a mixing bowl to prepare the masala. Keep it aside.

  2. Wash the bhindi and make a slit length wise from top to bottom. Fill the masala inside the bhindi and keep them aside for about 5 minutes.

  3. Heat oil and add the bhindi in a wide pan. Let it cook for a minute and then add the pearl onions into the pan.

  4. Stir it for about 2 minutes and sprinkle a little water on it. Turn the flame on low, cover the lid and cook it till the bhindi is soft and cooked.

  5. Once it is done, garnish it with coriander and it is ready to be served.

  6. Serve Bharwa Bhindi and Pyaaz Ki Sabzi with Panchmel Dal, Steamed Rice and Phulkas for a delicious meal.

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Last Modified On Thursday, 15 December 2016 14:32
     
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