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 really 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 I have found, if you throughly 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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
- 1/2 kg (approx 1 lb) Bhindi/ Okra
- 3 tbsps of vegetable/ canola/ sunflower cooking oil
- 3 large onions choppped fine
- 3 tsps coriander seeds
- 2 tsps cumin seeds
- 2 tsps garam masala
- 1/2 tsp turmeric powder
- 2 tbsps garlic paste
- 2 tbsps ginger paste
- 2 medium sized tomatoes chopped fine
- Salt to taste
- 3 tbsps fresh chopped coriander
- 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 natual 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 till 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 on a medium flame and add the first lot of onions - the 2/3 portion. Sauté till golden.
- Now add all the powdered spices, ginger and garlic pastes and sauté for 2-3 minutes. Add the tomatoes and sauté for 2-3 minutes. Now 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.
- Now reduce heat to a simmer and add the cut okra. Cook till the okra turns soft but not mushy. Stir frequently. Bhindi Dopiaza is a dry stir fry type dish and cooks in the fluids from the vegetables (no extra water is usually added) however, 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 7-10 minutes from when you add it to the pan), remove from heat, garnish with the fresh chopped coriander and serve with hot Chapatis and pickle.