Bhindi Do Pyaza (Okra Side Dish + Video)

Bhindi do pyaza is a simple and delicious sauteed okra. Check out the detailed recipe with process shots and video. This dish tastes good with naan, chapati, great as a side dish with rice-dal, rice- rasam, lemon rice, and coconut rice.

bhindi do pyaza in a black pan

Okra is one of the most loved vegetables in my home. Okra is such a magical vegetable that has the ability to turn anyone to an instant fan. For instance, my meat eater husband who has extreme fussy eating habits when it comes to veggies loves okra in any form such as simple fry, curry, side dish, in sambar. In fact, okra is the only vegetable he enjoys without any fuss and complaints.

This okra recipe is a simple and easy recipe that requires basic ingredients to make it a hearty, satisfying dinner within 30 minutes. There is no need to grind or make any spice mix. All it needs is a simple trick to deal with sliminess and it will be an absolute delight to your taste buds without an elaborate process and without any fancy ingredients. Simple and quick dishes such as this, jeera aloo, vegetarian stuffed zucchini boatskothu parotta are tasty options for a mid-week dinner.

Delicious and easy to make bhindi do pyaza is a semi-dry dish that’s cooked with lots of onions. The name “do pyaza” literally translates to “two onions” and this dish was named so as onions are used at two stages, chopped onions at the beginning and onion cubes at the end of preparation.

Tips to minimize sliminess in bhindi do pyaza

Fresh okra tastes best for this recipe. Always wash okra and pat dry completely and then chop them as moisture makes okra slimy. One more trick is to pre-cook okra by sauting at high heat, roasting or shallow frying or in a microwave for 8-10 minutes on high power, then add cooked okra to the recipe and there will be hardly any slime. In this recipe, I’ve used the shallow frying method. While cooking, do not add water or close the pan with lid, as the moisture makes okra more sticky and mushy. Any sour agent such as lemon juice, tamarind pulp or dry mango powder (amchur powder) helps to cut sliminess.

Bhindi do pyaza recipe variations

This okra side dish recipe prepared with minimal and basic ingredients can be tailored to suit your taste preference. You may spice it up with green and/or dry red chilies. You could substitute lime juice with dry mango powder (amchur powder) or sour yogurt, tamarind pulp. Add little garam masala for added flavour.

Let’s see in detail how to make bhindi do pyaza.

Ingredients

1 cup = 250ml ; 1 tbsp =15ml

Vegan, Gluten free

Oil: 3 tbsp +2 tbsp

Cumin seeds: 1 tsp

Bhindi: 350 gms

Onions: 2 medium, finely chopped

Onion: 1, small, cut into cubes

Tomato: 1 medium, deseeded & cut into cubes

Tomato: 2 small, finely chopped

Ginger garlic paste: 1/2 tbsp

Turmeric: a pinch

Chilli powder: 2 tsp

Salt: as required

Coriander powder: 1 tsp

Lime juice: 1 lime

Coriander: handful

Water: 3 tbsp

Instructions

Heat 3 tbsp oil in a pan on medium heat.

Fry okra for 10 minutes or until okra turns light brown on some edges. Keep stirring occasionally.

Transfer fried okra to a bowl.

process shot of frying chopped okra pieces in a pan

In the same pan, fry onion cubes for a couple of minutes or until they are soft.

Transfer them to a pan.

frying onion cubes to make bhindi do pyaza

Now heat 2 tbsp oil on medium heat in the same pan.

Add cumin and cook until they start to pop.

Now add chopped onions and saute for 2-3 minutes or until they are soft and translucent.

frying cumin and chopped onions in a pan

Add ginger garlic paste and saute for a minute or until raw aroma vanishes.

Now add tomatoes and saute for a minute.

Add coriander powder, chili powder, turmeric, salt, mix until well combined and cook for 5- 8 minutes or until tomatoes are soft and mushy. Keep stirring frequently to avoid burning at the bottom of the pan.

Now add water, mix well and cook for a couple of minutes.

process shot of sauting tomatoes and spices

Add okra and mix until well combined.

mixing veggies and spices for bhindi do pyaza.

 

Finally, add in tomato cubes, onion cubes, coriander, lime juice, mix until well combined.

mixing in onion, coriander and lemon juice to bhindi do pyaza.

Serve hot bhindi do pyaza with paratha, roti or naan.

boul of bhindi do pyaza holding in a hand.

 

Notes

Adjust spices per your preferred spice level.

Cut each okra into 1 or 2-inch size pieces.

Generally, any bhindi recipe requires more oil to minimize sliminess. For this recipe, you can even add 1 tbsp extra oil, however, do not cut down the oil than the above-mentioned quantity for this recipe.

Bhindi Do Pyaza

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Curries, Side Dish
Cuisine: Indian
Servings: 3 people
Author: Geetha Priyanka

Ingredients

1 cup = 250ml ; 1 tbsp =15ml

    Vegan, Gluten free

    • 3 + 2 tbsp Oil
    • 1 tsp Cumin seeds
    • 350 gms Bhindi / Okra
    • 2 Onions medium, finely chopped
    • 1 Onion small, cut into cubes
    • 1 Tomato medium, deseeded & cut into cubes
    • 2 Tomatoes small, finely chopped
    • 1/2 tbsp Ginger garlic paste
    • a pinch Turmeric
    • 2 tsp Chilli powder
    • as required Salt
    • 1 tsp Coriander powder
    • 1 lime Lime juice
    • handful Coriander
    • 3 tbsp Water

    Instructions

    • Heat 3 tbsp oil in a pan on medium heat.
    • Fry okra for 10 minutes or until okra turns light brown on some edges. Keep stirring occasionally.Transfer fried okra to a bowl.
    • In the same pan, fry onion cubes for a couple of minutes or until they are soft.
    • Transfer them to a pan.Now heat 2 tbsp oil on medium heat in the same pan.
    • Add cumin and cook until they start to pop.Now add chopped onions and saute for 2-3 minutes or until they are soft and translucent.
    • Add ginger garlic paste and saute for a minute or until raw aroma vanishes.
    • Now add tomatoes and saute for a minute.
    • Add coriander powder, chili powder, turmeric, salt, mix until well combined and cook for 5- 8 minutes or until tomatoes are soft and mushy. Keep stirring frequently to avoid burning at the bottom of the pan.
    • Now add water, mix well and cook for a couple of minutes.
    • Add okra and mix until well combined.
    • Finally, add in tomato cubes, onion cubes, coriander, lime juice, mix until well combined.Serve hot bhindi do pyaza with paratha, roti or naan.

    Video

    Notes

    Adjust spices per your preferred spice level.Cut each okra into 1 or 2-inch size pieces.
    Generally, any bhindi recipe requires more oil to minimize sliminess.
    For this recipe, you can even add 1 tbsp extra oil, however, do not cut down the oil than the above-mentioned quantity for this recipe.

    KEEP IN TOUCH

    Do let me know if you make this lovely okra side dish. I love to get feedback from readers.

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