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Bhindi do pyaza sabzi in a kadhai with roti and cucumber on side

Bhindi Do Pyaza

Shweta Arora
Bhindi Do Pyaza is a North Indian style dry curry (sabzi) recipe made by stir-frying Okra with twice the amount of onions (do Pyaza) and spices. This easy-to-make, delicious, vegan, and gluten-free side dish pairs perfectly with roti or chapati. 
5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 142 kcal

Ingredients
  

  • 450 grams Okra bhindi cut in juliennes or rounds
  • 2 tablespoon oil + 2 teaspoon
  • 2 red onions cut in juliennes, yellow onions can be used too.
  • 1-2 green chillies slit in half, optional adjust to taste
  • 1 tablespoon ginger minced
  • 1 teaspoon cumin seeds zeera
  • 1 teaspoon fennel seeds sauf - roasted and coarsely crushed.
  • ¼ teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon red chilli powder adjust to taste
  • 1 teaspoon dry mango powder amchur
  • 1 teaspoon cumin powder
  • ½ teaspoon garam masala
  • 2-3 tablespoon cilantro finely chopped
  • teaspoon salt adjust to taste
  • 1 tablespoon lemon juice.

Instructions
 

Prep Work

  • Rinse the okra under running water and drain completely. Wipe the okra dry using a kitchen towel or spread them on a paper towel to air dry naturally. Ensure the Okra is completely dry before cutting and cooking it. I cut mine lengthwise but you can also cut them round.
  • Chop the onions and green chilies and have them ready too.

Making Bhindi Do Pyaza

  • In a large heavy-bottomed pan, heat a 1-2 teaspoon of oil over medium heat and add the sliced okra to it. Do not overcrowd the pan. Depending on your pan size, roast okra in batches if required.
  • Stir fry the okra mixing occasionally until it is partially cooked and turns dark green. Remove it from the pan and transfer it to a plate.
  • In the same pan, heat the remaining 2 tablespoons of oil and add the cumin seeds. Allow them to sizzle
  • Add the onions, ginger, green chilies, salt.
  • Saute till the onions turn soft and translucent. You can also cover and cook for 2-3 mins.
  • Now add turmeric and saute for 2 more mins.
  • Add the roasted bhindi and mix gently on medium heat till it's well mixed with the onions.
  • Let it cook for about 7-10 mins or until cooked stirring occasionally (but not too much).
  • Once the okra is almost cooked add roasted and crushed fennel seeds, coriander powder, red chili powder, cumin seeds powder, dry mango powder, and garam masala.
  • Mix well and cook for another 5 mins on low heat or till done. You can cover and cook at this point (optional).
  • Turn off the heat and add the finely chopped cilantro and lemon juice and give it a final mix.
  • Delicious Bhindi Do Pyaza is ready. Serve it hot with roti or chapati.

Notes

If you have an option to pick your Okra, select the tender ones. You can test by breaking a small portion of the tail by hand. If it breaks easily that means the Okra is good and will cook easily. 
To avoid the secretion of slimy substances from Okra during the cooking process, wash and completely dry the Okra before cutting and cooking it. While cutting sometimes there may be a build-up of slimy substance on the knife. In this case, wipe it off before resuming cutting the remaining okra. 
Okra requires slightly more oil than any other veggie. So adjust oil accordingly. 
Roast the bhindi prior, this will help cut down the sliminess. Roast it only until it turns dark green. Need not be fully cooked. 
You can cut the bhindi into rounds too but we like it lengthwise for this recipe. 
If you are using raw Sauf, add it to the oil along with cumin seeds. I have used roasted one so crushed it and added it with the rest of the spices. 
Adding turmeric is optional, some prefer to skip it as it can change the green color. The green color will change over time anyway. It's the heat, not the turmeric. 

Nutrition

Calories: 142kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 785mg | Potassium: 484mg | Fiber: 6g | Sugar: 5g | Vitamin A: 982IU | Vitamin C: 33mg | Calcium: 132mg | Iron: 2mg
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