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Bhindi Do-Pyaza

Nothing extra-ordinary here, but for a bhindi lover, it's always nice to have more options:

Wash and dry the bhindi, remove the stems, and cut into inch long pieces. Heat some oil, and add the bhindi pieces, and stir fry until lightly browned. In the mean time, cut some onion into really large pieces (around one inch by one inch). I also added some green peppers cut in the same size. Once the bhindi is done, lightly salt and remove in a plate, heat some more oil, and add the onions and peppers and a pinch of salt. Saute till the onion is slightly brown. You want it to stay crunchy. While that's happening, finely chop some onion, and tomatoes (you can also use pureed tomatoes). Remove onions and peppers to the same plate. Add more oil, add hing, ajwain, and chopped onion. Saute till it softens. Add some ginger garlic paste, saute for another minute, add masalas (turmeric, red chilli, corriander-cumin and amchur). Add tomatoes, salt, and saute till tomatoes soften. Add some water if needed. Add a couple of tablespoons of yoghurt, and let it cook. Once the gravy comes together nicely, add the bhindi, onions and peppers, mix everything, and cover and cook for a few more minutes. Garnish with cilantro and serve with rotis.

Here's the original
https://www.youtube.com/watch?v=GuojXz0G5Nw

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