Cooked with lots of onion, Bhindi Do Pyaza is an Indian Vegetarian curry made with Okra which is everyone’s favorite. It is a great gluten-free dish to serve with Indian bread.
You can try some of my other fav Indian curries like Rajma Masala, Mushroom Matar or Methi Chaman.
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About This Recipe
Do Pyaza means double the number of onions. Do means twice or double and Pyaza refers to onions. Therefore, in bhindi do pyaza we use okra and onions in the ratio of 1:2 and in two different ways.
There are various other popular do pyaza recipes like chicken do pyaza, paneer do pyaza, mushroom do pyaza, capsicum do pyaza, etc. which are also quite popular among the foodies.
In this recipe, big chunks of Okra and Onions are cooked in a spicy onion tomato yogurt base, making it delectable.
You can include this dish in your daily meal menu and can also serve it during any of your dinner or lunch parties. This is also a great recipe to be packed in your Lunch Box with Some hot Tawa Parathas.
I love to serve Bhindi Do Pyaza for my everyday meals with Roti, Raw Mango Chutney, and Dal Tadka. This is a hot combination at my home, and everyone loves it.
This is also a great way to give your usual Bhindi Sabzi a break and give this Do Pyaza Bhindi a try. I am sure if anyone in your family dislikes Bhindi, they will love this version of it.
This dish can be made with or without gravy. The basic recipe remains the same. You can add some pureed tomato and more water to make a curry.
You can skip adding the yogurt mixture in the curry and make the base only with onion and tomato puree to make it vegan.
If you are looking for more Bhindi recipes, here are some – Rajasthani Besan Bhindi, Achari Bhindi, Dahi Bhindi, Bharwa Bhindi, Punjabi Bhindi Masala and Bhindi Ka Salan.
Ingredients
To make this delicious everyday Bhindi Sabzi, you will need Bhindi and lots of Onions, the two main ingredients of this recipe. Frozen okra also works great for making this stir-fry.
Apart from this, this Sabzi requires tomatoes, cumin seeds, carom seeds, besan, yogurt, bay leaf, ginger, green chillies, coriander powder, turmeric powder, red chilli powder, cumin powder, fresh coriander, and salt.
The addition of yogurt besan mixture gives this simple Bhindi Curry a nice creamy base, which gives it that restaurant touch and makes it even yummier.
Step by Step Recipe
Heat oil in a pan.
Once the oil is hot, add bhindi and cook until it is 80 % cooked. Remove on a plate.
Add onion and tomato cube in the same oil and fry until browned. Remove on a plate.
Now add cumin seeds, carrom seeds and bay leaf in the same oil and fry for a few seconds until they start to crackle.
Add ginger and green chilli and fry for a few seconds.
Add onions and fry until it turns light brown.
Now add grated tomato and cook for 2 minutes.
Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste and cook until oil starts to separate from the sides of the pan.
Add yogurt whisked with roasted besan and cook for 2 minutes.
Now add fresh coriander and fried bhindi. Add 1/2 cup water.
Cover and cook until bhindi is 100% cooked.
Add the fried onions and tomato and mix well. Add garam masala powder and mix well.
Frequently Asked Questions
Yes, they are the same vegetable. In the US, it’s called Okra while in India and the UK, it’s called lady’s fingers. It’s called so because it resembles the fingers of a lady, long and slim with tapering ends.
While buying lady’s fingers, look out for fresh, green ones with no blemishes. A trick to see if the bhindi is fresh is by snapping its tip. If it snaps easily, and with a click, it’s fresh.
Here are a few tips which would prevent bhindi from turning slimy:
● Always wash and rinse okra properly, wipe them dry using a kitchen cloth, and then cut them into pieces. This would prevent lady-finger from not getting sticky while chopping itself.
If you are not pressed for time, then I suggest washing the okra and leaving it for a few hours to dry completely. Cut it after it has dried nicely.
● Cover the cooking vessel while making any of okra recipes only for a limited period of time to avoid stickiness and sliminess of okra.
● Adding a sour ingredient like lime juice, dry mango powder, tomatoes, or tamarind paste reduces the sliminess of bhindi.
● Also, remember to keep cleaning the knife while chopping okra into pieces and also do not over mix the okra after adding it into the pan to avoid the sliminess of lady-finger and to protect the dish from getting sticky or mushy.
Once you have washed and wiped the okra, you can cut it into 1/2 inch roundels or into stripes. To cut into roundels, discard 1 inch of the tip and the cap of the okra. Then cut the remaining okra into rounds.
To cut into stripes, discard the tip and the cap. Cut the bhindi into half and then cut the half into half again. Keep wiping the knife with a kitchen cloth while cutting the okra.
You can chop the okra and then spread it on a baking tray. Freeze it for 3-4 hours. Then collect and freeze in zip lock bags.
Serving Suggestions
This recipe goes really well with all sorts of Indian bread such as Roti, Tawa Paratha, Laccha Paratha, Missi Roti, Naan, Tandoori Roti, or Butter Garlic Naan.
It can also be served as a side dish along with the combination of your favorite Dal and Rice.
Instant Pot Recipe
This Do Pyaza Bhindi can be cooked easily in an Instant Pot. Here is how.
- Press SAUTE button of your Instant Pot.
- Add oil in it.
- Once the oil is hot, add bhindi and cook until it is 80 % cooked.
- Remove on a plate.
- Add the onion in the same oil and fry until browned.
- Add tomato cubes and fry for 2-3 minutes.
- Remove on a plate.
- Add cumin seeds, carrom seeds, and bay leaf in the same oil and fry for a few seconds until they start to crackle.
- Add ginger and green chilli and fry for a few seconds.
- Now add onions and fry until it turns light brown.
- Add grated tomato and cook for 2 minutes.
- Add coriander powder, turmeric powder, red chilli powder, cumin powder, and salt to taste and cook until oil starts to separate from the sides of the pan.
- Now add yogurt whisked with roasted besan and cook for 2 minutes.
- Add fresh coriander and fried bhindi.
- Add 1/2 cup water.
- Close the lid of the pot and press PRESSURE COOK.
- Set the timer to 4 minutes.
- Once the timer goes off, let the pressure release for 10 minutes.
- Open the lid and add the fried onions and tomato and mix well.
- Add garam masala powder and mix well.
- Serve hot.
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Recipe Card
Bhindi Do Pyaza Recipe
Ingredients
- 4 tbsp Vegetable Oil
- 400 g Bhindi (Cut into 2 inch pieces)
- 1/2 cup Onion (Cut into 1 inch cubes)
- 1/2 cup Tomato (Cubed)
- 1 tsp Cumin Seeds
- 1/2 tsp Carom Seeds
- 2 Bay Leaves
- 2 tsp Ginger (Julienned)
- 2-3 Green Chillies (Slit into half)
- 1/2 cup Onion (Chopped)
- 1 cup Tomato (Grated)
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Roasted Cumin Powder
- Salt to taste
- 1/2 cup Yogurt (Whisked with 2 tsp besan.)
- 2 tbsp Fresh Coriander (Chopped)
- 1/2 tsp Garam Masala Powder
Instructions
- Heat oil in a pan.
- Once the oil is hot, add bhindi and cook until it is 80 % cooked.
- Remove on a plate.
- Add onion in the same oil and fry until browned.
- Add tomato cubes and fry for 2-3 minutes.
- Remove on a plate.
- Add cumin seeds, carrom seeds and bay leaf in the same oil and fry for a few seconds until they start to crackle.
- Add ginger and green chilli and fry for a few seconds.
- Now add onions and fry until it turns light brown.
- Add grated tomato and cook for 2 minutes.
- Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste and cook until oil starts to separate from the sides of the pan.
- Now add yogurt whisked with roasted besan and cook for 2 minutes.
- Add fresh coriander and fried bhindi.
- Add 1/2 cup water and cover and cook until bhindi is 100% cooked.
- Now add the fried onions and tomato and mix well.
- Add garam masala powder and mix well.
- Serve hot.
Did you make this recipe? Let me know!