Ingredients for Bhendi Do Pyaza, Chaas, Instant Mango Pickle

500 grams Bhindi /Okra

3-4 tablespoons of Oil

1/2 teaspoon Salt

2 sliced onions

1-2 tablespoons of Oil

1 teaspoon of Cumin seeds

1/4th teaspoon Carrom seeds (ajwain)

1 Onion chopped

1 tsp Garlic-Ginger paste

1 teaspoon of Chilli powder

1 teaspoon of Coriander powder

1/2 teaspoon of Turmeric

2 Tomatoes chopped

1/2 teaspoon of Salt

2 pinch Garam Masala powder

2-3 Green Chillies

Fresh Coriander

For instant Mango Pickle ; 1 Raw Mango

1/4th tsp Garlic paste

1/2 tsp Chilli powder

2 pinch Turmeric powder

1/2 teaspoon Chilli flakes

1/2 teaspoon Salt

1 tablespoon of Oil

Fresh Coriander

For Chaas (Butter milk): 1/2 cup Curd

1/2 tsp Chaat masala

1/2 teaspoon crush roasted Cumin

1/2 teaspoon Dried Mint leaves powder

1/4th teaspoon Salt

Fresh Coriander

Steps for Bhendi Do Pyaza, Chaas, Instant Mango Pickle

1. Method of Bhendi Do Pyaza;

Take 500 grams of bhindi wash it, dry it, then cut into long pieces or small pieces as you like.

Heat 3-4 tbsp oil in a wok, add the bhindi to it, fry it on a high flame keep stirring, add half tsp salt, fry the bhindi for 3-4 minutes then remove them from the oil in a dish and keep aside.

Cut 2 medium size onions in such a way, that the petals of onions are separated from each other.

In the same oil fry these onions on high flame for 1-2 minutes and then remove them from the oil in a dish and keep aside.

Heat 1-2 tbsp oil in the same wok, add 1/2 tsp cumin seeds, 1/4th tsp carrom seeds, sauté for 10 seconds then add 1 onion chopped, fry the onions till brown, add 1 tsp ginger-garlic paste fry with the onions on high flame for 2-3 minutes.

After the ginger-garlic paste is fried properly add 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, while adding the spices keep the flame low, fry the spices with the onion for 3 minutes, add little water keep stirring, add 2 chopped tomatoes, 1/2 tsp salt, as we have added 1/2 tsp salt to the bhindi, so we are adding less here.

Now cook the tomatoes on a high flame and keep stirring till the tomatoes are soft and mushy, or else cover them and cook on low flame till the tomatoes leave oil.

When the tomatoes are done add 2 tbsp of water, mix it then add the fried bhindi and onions both to the cooked tomatoes, mix it cover and cook for 2-3 minutes on low flame, so the bhindi and onions will absorb the spices.

After 2 minutes open the lid add 2 pinches of garam masala powder, 2-3 slit green chillies, some chopped coriander leaves mix it, cover it, then off the flame and let it rest for some minutes.

Your bhindi do pyaza is ready to serve.

2. Method of instant mango pickle;

Take 1 raw mango and wash it, cut into pieces and soak in water for half an hour.

By soaking it the extra sourness of the raw mango will decrease.

Now let us prepare the masala for the pickle.

In a bowl take 1/4th tsp garlic paste, 1/2 tsp chilli powder, 2 pinch turmeric powder, 1/2 tsp Chilli flakes, 1/2 tsp salt,1 tbsp oil, we have used mustard oil, if you do not have it you can use any cooking oil, mix all the spices with the oil.

Drain the water from the raw mangoes in which it was soaked, then dry the mango pieces and add to the pickle masala and mix it properly.

Sprinkle some coriander leaves upon it and your instant mango pickle is ready.

3. Method for Chaas;

In a big bowl take half cup thick curd, add 1/2 tsp chat masala, 1/2 tsp crushed roasted cumin, 1/4th tsp dry mint powder, 1/4th tsp salt.

Mix all this with the help of a whisker

Add 3 cups of water from that cup in which you have measured the curd, mix it again properly so that all the spices are mixed together.

Sprinkle some freshly chopped coriander leaves and keep it in the refrigerator to cool and then serve.

Serve bhindi with Roti, chapati or paratha with instant mango pickle and chaas for a healthy, nutritious, great lunch!

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Ladyfinger contains pectin (a type of fibre) that may aid in reducing bad cholesterol. It may also promote the degradation of cholesterol and block fat production in the body. It may also help lower the total cholesterol and triglyceride and promote bile acid excretion in stools.

Bhindi is healthy as the vitamin Folate (B9) present in ladies finger is required in blood RBC production. There are also fair amounts of vitamin C, which boosts immunity. There are good amounts for dietary fiber present and hence good for diabetics and weight loss.

Chaas is a good source of proteins, potassium and B vitamins. Each of the ingredients in chaas is extremely healthy, with plenty of vitamins, minerals and antioxidants. These nutrients boost immunity, improve sleep, enable hormone synthesis and much more.

Mango pickle is an excellent antioxidant content, it can provide a good defence against the free radicals harming the body cells.