Some recipes you inherit from your family, some you experiment and invent yourself. Ladyfingers, or okra –I just can’t understand the science or let me the say art behind its cooking. I tried, I gave in and gave up-many failures and many attempts; result –it would either turn mushy or would burn. I will never buy okra any more-I thought. One day I saw a young boy-3 year old I guess. He was in the park trying out swings in the play area all by himself. He was smiling and laughing, oh so excited; suddenly he fell and his tiny hands and cute red pants were dusty. With teary eyes he looked here and there. He dint give up, he gathered all his strength, got up and tried the same swing again. I smiled and thought-the only failure in life is the failure of trying. How a young little boy gave me a lesson- that I cannot fail, the success is just postponed. Please do share your failures and success stories :) It’s been 1 year when the above incident happened, now I have two successful Bhindi/okra recipes in my blog. Oven roasted Bhindi recipe was among the most popular post last year and the second okra recipe comes from my Marwadi kitchen- the Bharwa Bhindi (stuffed okra). I no more hesitate to buy Bhindi-my fears were only an opportunity to begin again and every time more intelligently. Today I proudly present before you third Bhindi recipe – Bhindi Do Pyaza. If you don't know let me tell you, do pyaza in literal hindi translation means do pyaz (two onions). Its a genius idea to use any leftover vegetable or meat. Just add in two onions in potatoes and that would give you aloo do pyaza and the same goes for leftover meat or fish also. Just add in do pyaz to chicken or beef and that gives you chicken do pyaza or beef do pyaza. There is no particular type of gravy that happens for do pyaza curries. You can opt for simple tomato onion gravy or rich cashews gravy and sometimes you don’t even need to have gravy at all- especially in dry curries. Bhindi do pyaza is strictly a dry subji and not even drop of water is added in this recipe. On a very low flame Bhindi and onions are cooked covered in mustard oil, turmeric and salt. Later when Bhindi turns soft you throw in all the basic Indian spices and pinch of homemade garam massala. Just don't rush when you make this subji else the Bhindi will get mushy and slimy- you need patience, little time to get the restaurant style Bhindi do pyaza. Ingredients: 1/2 kg okra/bhindi 2 tablespoon mustard oil/sarso ka tel 2 large onions/pyaz 1 clove garlic/lehsun 2 green chillies/hari mirch 3/4 teaspoon red chilli powder/lal mirch 3/4 teaspoon coriander powder/dhaniya 1/4 teaspoon turmeric powder/haldi 1/2 teaspoon dry mango powder/amchoor Pinch garam masala Salt to taste Method: Wash okra thoroughly under running water. After washing spread them on a kitchen towel and let air dry for at least 2 hours. Discard the bottom and tips of okra and cut them lengthwise. Also chop onions and green chilies lengthwise. Grate the garlic. Heat oil in pan, when hot add in garlic, green chilies, onions and okra. Add in salt and turmeric. Cover and cook on very low flame for about 20 minutes. Stir in between to avoid sticking to pan. Once the okra & onions are soft, turn the heat to high, sprinkle the remaining spices and saute for another 2-3 minutes. Notes: Substitute with mustard oil with vegetable/olive oil. , substitute dry mango powder with fresh lemon juice, adjust to taste. If you are in a hurry, thoroughly wipe out the okra with paper towels so that they are completely dry. I used 2 large onions, you can use onion shallots (baby onions) or even pearl onions. Serving suggestions: Serve hot with any Indian bread- parathas, roti, kulchas or puri. Serve as a side with rice and daal. Just roll up in the parathas, or rotis. Great for tiffins and lunch boxes. You can make the complete Punjabi thali, add in with- dal makhani, jeera rice and kulchas. For rajasthani thali pair it with marwadi lehsun ki chutney and marwadi methi daal. For gujarati thali, serve it with aloo tamatar nu shaak, khamman dhokla and keri nu ras.