Pyazwali Bhindi ( Recipe to avoid Acidity) by Tarla Dalal

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Feb. 22, 2014

The usually fried ladies fingers are cooked in minimal oil to suit the needs of people facing acidity due to oily foods. Onions are a very good cure to combat acidity, hence have them frequently.


Oil 1 Tablespoon
Cumin seeds 2 Teaspoon
Nigella seeds 1 Teaspoon
Thinly sliced onion 1 1/2 Cup (24 tbs)
Turmeric powder 1/4 Teaspoon
Ginger paste 2 Teaspoon
Finely chopped green chili 1 Teaspoon
Water 1 Tablespoon
Bhindi 3 Cup (48 tbs) , cut into halves
Salt To Taste
Thick fresh curds 3/4 Cup (12 tbs)



1. In a non-stick skillet, heat oil, add cumin seeds and nigella seeds. Stir for 30 seconds or until cumin splutter.

2. Add onion and saute over medium flame for 2-3 minutes.

3. Stir in turmeric powder, ginger paste, green chili and 1 tablespoon of water. Cook for 1-2 minutes.

4. Add ladies finger and salt, mix well and cook for 4-5 minutes or until they become little tender.

5. Add curd, stir occasionally and cook for 1-2 minutes or until it dries out.


6. Serve hot with a rotis or parathas.


Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam.

Cook the bhindi over a slow flame for best results.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 136Calories from Fat 53

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 133 mg5.54%

Total Carbohydrates 18 g6%

Dietary Fiber 5 g20%

Sugars 6 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet