Bhindi do pyaza is a simple and delicious spicy Indian stir-fried okra. Check out the detailed recipe with process shots and video. This vegan and gluten-free side dish pairs well with naan, chapati, or with rice-dal, rice- rasam, lemon rice, and coconut rice. Bhindi do pyaza is a popular north Indian dish found on many restaurants' menus.
Okra also called bhindi or lady's finger is one of the most loved vegetables in my home. Okra is such a magical vegetable that has the ability to turn anyone into an instant fan.
For instance, my meat-eater husband who has extremely 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.
Bhindi do pyaza is a popular north Indian dish found on many restaurants' menus.
This is one of the simple and easy bhindi recipes that require basic ingredients to make 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.
Delicious and easy to make bhindi do pyaza is a semi-dry dish that's cooked with lots of onions. The name "do pyaza" literal translation is "two onions" and this dish was named so as onions are used at two different stages of cooking, 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, pat dry completely with a kitchen towel and then chop them as moisture makes okra slimy. One more trick is to pre-cook okra by sauteeing 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 a lid, as the moisture makes okra more sticky and mushy. Any sour ingredient 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 chillies and/or dry red chilies. You could substitute lime juice with dry mango powder (amchur powder) or sour yogurt, tamarind pulp.
Add a little garam masala powder for extra flavour.
Oil: 3 tablespoon +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: ½ tbsp
Turmeric powder: a pinch
Red chilli powder: 2 tsp
Salt: as required
Coriander powder: 1 tsp
Lime juice: 1 lime
Fresh coriander leaves: handful
Water: 3 tbsp
How to make bhindi do pyaza?
Heat 3 tablespoon oil in a pan over medium flame.
Fry chopped bhindi for 10 minutes or until okra turns light brown on some edges. Keep stirring occasionally.
Transfer fried bhindi 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 tablespoon oil on medium heat in the same pan.
Add cumin to the hot oil and cook for a minute and let them sizzle.
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 this north Indian dish bhindi do pyaza with paratha, roti or naan.
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 tablespoon extra oil, however, do not cut down the oil than the above-mentioned quantity for this recipe.
How to serve bhindi sabzi?
This is one of the best okra recipes to serve with tandoori roti, naan bread or any Indian bread for a weeknight dinner.
Fridge: Store the leftover Indian okra curry in the fridge for 2-3 days in a clean airtight container.
Reheat: Place the desired portion of the curry in a microwave-safe container, place it in the microwave and heat until piping hot. Alternatively, reheat the curry in a pan/skillet on a stovetop burner.
Freezer: I wouldn't suggest freezing this curry due to its extremely slimy nature. However, the best way is to freeze onion-tomato base curry to save time on busy days. Make a big batch ahead of time. Once the curry cools down, divide it into required portions in freezer-safe containers and store them in the freezer.
Defrost: Thaw the onion curry the night before you plan to consume it. Take a portion out of the freezer and pop it in the fridge. Reheat in the microwave or in a saucepan on the stovetop until piping hot. Stir fry bhindi and onion, stir in the reheated onion tomato curry along with a handful of fresh coriander leaves.
More Indian Side Dishes
📖 Recipe Card
Bhindi Do Pyaza
- 1 Skillet/Pan
- 1 Spoon
1 Cup = 250ml ; 1 Tablespoon =15ml ; 1 Teaspoon = 5ml
- 3 + 2 Tablespoon Oil
- 1 Teaspoon 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
- ½ Tablespoon Ginger garlic paste
- a pinch Turmeric
- 2 Teaspoons Chilli powder
- as required Salt
- 1 Teaspoon Coriander powder
- 1 lime Lime juice
- handful Coriander
- 3 Tablespoons Water
- Heat 3 tablespoon oil in a pan on medium heat.3 + 2 Tablespoon Oil
- Fry okra for 10 minutes or until okra turns light brown on some edges. Keep stirring occasionally.Transfer fried okra to a bowl.350 gms Bhindi / Okra
- In the same pan, fry onion cubes for a couple of minutes or until they are soft.1 Onion
- Transfer them to a pan.Now heat 2 tablespoon oil on medium heat in the same pan.3 + 2 Tablespoon Oil
- 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.1 Teaspoon Cumin seeds, 2 Onions
- Add ginger garlic paste and saute for a minute or until raw aroma vanishes.½ Tablespoon Ginger garlic paste
- Now add tomatoes and saute for a minute.2 Tomatoes
- 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.a pinch Turmeric, 2 Teaspoons Chilli powder, 1 Teaspoon Coriander powder, as required Salt
- Now add water, mix well and cook for a couple of minutes.3 Tablespoons Water
- 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.1 lime Lime juice, handful Coriander, 1 Tomato
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