Bhindi Do Pyaza Recipe|भिंडी दो प्याजा बनाने की विधि -OneStopRecipe

Bhindi Do Pyaza recipe|Hindi Bhindi Do Pyaza recipe

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Bhindi Do Pyaza recipe in Hindi

Bhindi Do Pyaza ek swaadisht aur lokpriya shakahari dish hai jo bhindi (okra) aur pyaaz (onions) ka mishran banakar banayi jati hai. Yeh dish Bharatiya khane ke khaas sthalon mein prasiddh hai aur aapne kisi bhi shadi, tyohar ya khaas mauke par iska swad zaroor chakha hoga. Bhindi Do Pyaza ka naam “do pyaza” us wajah se pada hai kyunki isme pyaaz ka double upyog hota hai, ek masale mein aur ek bhindi ke saath. Iss tarah se bhindi ki swadisthata aur masaledar pyaaz ka mel ek anokha aur lajawaab andaaz banata hai.

Bhindi Do Pyaza banane ke liye sabse pehle bhindi ko acche se dho kar sukha lete hain. Uske baad, use chhote tukdon mein kaat kar tayyar kar liya jata hai. Pyaaz ko bhi lambi patiyon mein kaat liya jata hai, jisse uska swad aur gandh sahi se khule. Phir, ek kadhai mein tel garam kiya jata hai aur usme jeera aur hing daala jata hai, jisse tadka taiyar hota hai. Is tadke mein pyaaz ko saute kiya jata hai jab tak woh halka bhura na ho jaye. Iske baad adrak aur lehsun ko daal kar unhe bhi bhunein, jisse gravy mein ek sugandhit mahaushoonya mahaul banta hai.

Ab, tamatar, hari mirch aur masale ko daal kar bhuni hui pyaazon ke saath milaya jata hai. Tamatar aur masale ko acchi tarah pakane se gravy mein ek gehra aur bhavya swad aata hai. Bhindi ko is gravy mein milakar use acchi tarah bhunein aur dhak kar pakayein. Dhire-dhire aanch par pakane se bhindi ka swad aur poshan bhi sahi se ubhar aata hai. Jab bhindi naram aur thodi crispy ho jaye, usme kasuri methi ko chhidk kar aur thoda sa garam masala milakar uska final touch diya jata hai.

Bhindi Do Pyaza ka khubsoorat rang aur uski sugandhit masaledaar gravy dekh kar toh kisi bhi shakahari khane se prem karne wale ki jubaan ghul jati hai. Jab ise garama-garam roti, paratha ya chawal ke saath serve kiya jata hai, toh uski sugandh aur swad ko bayan karna mushkil ho jata hai. Isme pyaaz ka double upyog bhindi ke saath ek behtareen talmel banata hai, jisse har morsel mein ek alag hi anand milta hai.

Bhindi Do Pyaza ek aisa dish hai jo aapko swad ke saath-saath poshan bhi pradan karti hai. Bhindi, pyaaz aur masalo ka milaaj is dish ko ek mahaan swaad ka anubhav banata hai, jise har kisi ne ek baar toh zaroor khaya hoga. Isme bhindi ka crispy texture aur pyaaz ka masaledar swad aapke taste buds ko khush kar deta hai.

Bhindi Do Pyaza ka prakar aur swad alag-alag regions mein bhi thoda-bahut badal sakta hai. Kisi jagah par thoda teekha, kisi jagah par thoda mitha, lekin har jagah yeh ek lokpriya aur lajawaab shakahari dish hai. Iske saath aap ek simple raita ya salad ko serve kar sakte hain taki iska swad aur bhi sudhar jaye.

Samagri (Bhindi Do Pyaza recipe Ingredients)

Bhindi (Okra) – 250 gram (chhoti chhoti pieces mein kaat lein)

Pyaaz (Onions) – 2 medium size (kata hua)

Tamatar (Tomato) – 2 medium size (barik kata hua)

Adrak (Ginger) – 1-inch ka tukda (koota hua)

Lehsun (Garlic) – 4-5 laung (barik kata hua ya koota hua)

Hari Mirch (Green chili) – 1 (lambai mein kati hui, teekhapan ke liye chhod sakte hain)

Haldi (Turmeric powder) – 1/4 chammach

2 tablespoon hara dhaniya (fresh cilantro), kata hua

1/2 teaspoon adrak ka grated (grated ginger)

1/4 teaspoon hing (asafoetida)

1/2 teaspoon haldi powder (turmeric powder)

Lal Mirch (Red chili powder) – 1/2 chammach

Dhaniya (Coriander powder) – 1 chammach

Garam Masala – 1/2 chammach

Hing (Asafoetida) – chutki bhar

Jeera (Cumin seeds) – 1/2 chammach

Tel (Oil) – 2 tablespoon

Namak (Salt) – swad anusar

Kasuri Methi – 1 chammach (swad ke liye, chhod sakte hain)

Dhaniya Patti (Coriander leaves) – sajane ke liye

Making of Bhindi Do Pyaza recipe in Hindi (Vidhi Bhindi Do Pyaza Banane ki)

Hindi
Sabse pehle bhindi ko acchi tarah dho kar saaf kapde ya tissue se sukha lein. Dono taraf se nipat dein aur chhoti pieces mein kaat lein. Unhe alag rakh dein.
Ek kadhai mein tel garam karein aur usme jeera aur hing daalein. Jeere ko chhanne dein.
Ab kadhai mein kati hui pyaaz daal kar use halka bhura hone tak bhunein.
Usme kati hui adrak aur lehsun daal kar ek minute tak bhunein, jab tak kachha swad na rahe.
Tamatar aur hari mirch (agar istemal kar rahe hain) daal kar mixture ko tab tak pakayein jab tak tamatar naram na ho jayein aur tel alag na ho jaye.
Kadhai mein haldi, lal mirch, dhaniya powder, garam masala, aur namak daal kar sabhi ko acchi tarah milayein aur masala ko kuch aur minute tak pakayein.
Ab kadhai mein tayyar bhindi daal kar use acchi tarah milayein. Kadhai ko dhak kar dhire-dhire aanch par pakayein. Chhote chhote interval mein hilate rahein, taki bhindi kadhai ke neeche na chipke.
Bhindi ko tab tak pakayein jab tak woh naram aur thodi si crispy na ho jayein. Agar aapko zyada naram bhindi pasand hai toh use thoda aur pakayein.
Chai patti ko haatho mein ragad kar uska powder tayyar karein aur ise bhindi par chhidk dein. Isse dish mein khushbu aayegi.
Tayaar dish ko dhaniya patti se sajayein aur roti, paratha ya chawal ke saath garama-garam serve karein.
Bhindi Do Pyaza, apne pasandida Indian bread ya chawal ke saath nosh karne ke liye tayar hai. Aap is swaadisht aur bhare-bhare shakahari dish ka aanand apne pariwar aur dosto ke saath utha sakte hain!

Ant mein, Bhindi Do Pyaza ek aisa shakahari vyanjan hai jo sabhi umra ke logon ko khush kar deta hai. Iss dish ka swad aur sugandh aapke mann ko khush karke aapko khana khane ka ek alag hi anand dene wala hai. Toh aaiye, ghar par is dish ko banakar apne parivar ke saath khushiyan baantiye aur unke dilon ko chura lijiye!

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