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.
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 boats, kothu 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.
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
Water: 3 tbsp
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.
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
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
- 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.
KEEP IN TOUCH
Do let me know if you make this lovely okra side dish. I love to get feedback from readers.