Bhendi Do Pyaza (Okra And Onion)

It seems to me that India is going through a food revolution. People are experimenting with food and tastes. I belong to a food group from the very tiny region called Palakkad. Many of the recipes posted here are from various other parts of the country, not necessarily Palakkad. There are lots of international recipes too. Similarly, most of my friends in Delhi love South Indian cuisine.
Having moved to Delhi several decades ago, I have become very fond of North Indian cuisine, especially Punjabi food. However, I had to go easy on it from the time I adopted a WFPB diet – since Punjabi food uses a bit of oil (and ghee or clarified butter). Over the years, I have learnt to customise this cuisine without oil and also without compromise on taste. One of my favourites is Bhendi Do Pyaza.

Bhendi Do Pyaza

500 gms okra (bhendi, vendakkai), washed, dried and cut into 1/2″ pieces
2 large onions, sliced thin or chopped and separated as in the picture above
2 tomatoes, chopped
1/2 tsp turmeric powder (haldi, manjal podi)
1 tsp coriander powder (dhania powder, kothamalli podi)
1 tsp red chilli powder (adjust according to taste)
1 tsp dried mango powder (amchur, ular mangai)
1 tsp garam masala
Salt to taste
‘Fry’ the chopped okra in the air fryer for about 10 minutes or till slightly tender (you can also use a conventional oven, but to do it in a wok is messy since this recipe has no oil)
Set aside
‘Fry’ the onions in the air fryer for about a minute
Set aside
Heat a wok and add turmeric, coriander and red chilli powders
Add the tomatoes and cook till the mushy
Add the onions, okra and salt
Mix well and add a little water
Cook on low flame till all the flavours are mixed well and the okra is tender – about 5 minutes
The okra should not be mushy
Finally, add the garam masala and dried mango powders
Mix well and turn off flame
Serve hot with red/brown rice or Indian breads

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