Made using okra, spices, and lots of onions, Bhindi Do Pyaza (Stir Fried Onion Okra Curry) is an Indian vegetarian curry that is everyone’s favorite. It is a great gluten-free dish to serve with Indian bread. Here is how to make it over the stovetop and in an instant pot.
Here are some of my other favorite bhindi recipes that I often make at home for my everyday meals or to pack for boxed lunches – Rajasthani Besan Bhindi, Achari Bhindi, Dahi Bhindi, Bharwa Bhindi, Punjabi Bhindi Masala, and Bhindi Ka Salan.
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About This Recipe
Bhindi Do Pyaza (Stir Fried Onion Okra Curry) is a delicious North Indian curry made using okra, spices, and lots of onions. It is an everyday Indian dish that is served with Indian bread for a hearty meal.
You must be wondering why it is called bhindi do pyaza? “Do” means twice or double and “Pyaza” refers to onions in Hindi.
Bhindi Do Pyaza literally translates to bhindi cooked with double onions. Apart from using twice the quantity of onions, we will also use onions in two different ways, chopped and cut into 1-inch cubes.
Do Pyaza style of cooking was invented during the time of the Mughals. You must have heard of chicken do pyaza or mutton do pyaza. But with time, vegetarian versions like paneer do pyaza, mushroom do pyaza and this bhindi do pyaza recipe have also become popular.
The consistency of this okra recipe is neither too dry nor curry-like. If you want to make a curry version, then add some more water to the recipe.
You can include this dish in your daily meal menu or can serve it for any of your dinner or lunch parties. This is also a great recipe to be packed in lunch boxes with some hot tawa parathas.
Ingredients, Substitutes & Variations
Bhindi (Okra or Lady’s Fingers) – Opt for long, tender, green Bhindi without any blemishes to make this sabzi.
Frozen okra also works great. Make sure to thaw it and pat dry using a paper towel before using.
Onions – This is the star ingredient of this recipe. Use red onions for the best result.
Yogurt – Plain yogurt makes the base of the curry. Use vegan yogurt to make this sabji vegan. All the other ingredients added to it are vegan-friendly.
Spice powders – You will need some basic spice powders such as coriander powder, turmeric powder, red chilli powder, cumin powder, and salt.
Green Chilies – Adjust the green chillies as per your taste.
Other Ingredients – You will also need tomatoes, cumin seeds, carom seeds (ajwain), chickpea flour (besan), bay leaves, fresh ginger, and cilantro (coriander).
I grate fresh tomatoes using a box grater but you can replace grated tomatoes with canned tomato puree. Reduce the amount a little bit as the canned puree is more concentrated than the fresh tomatoes.
You can also add some lemon juice or amchur powder (dry mango powder) at the end of the cooking for a nice tangy taste.
Add some kasuri methi at the end of the cooking for a restaurant style bhindi stir fry.
How To Make Bhindi Do Pyaza
Preparation
Rinse 1 pound (500 g) of bhindi and wipe each piece with a paper towel. We want bhindi to be completely free of any moisture to avoid sliminess while cooking. I generally wash the bhindi one day prior to cooking so that it’s completely free of any moisture.
Now discard the ½ inch piece from top and bottom and cut the bhindi into 1-inch long pieces.
Cut a small onion and a small tomato into 1-inch cubes. Remove the seeds of the tomatoes.
Finely chop a 2-inch piece of ginger, slit 2-3 green chilies into half and chop a small onion. You can also use thinly sliced onion in place of chopped onion.
Grate 1-2 tomatoes using the large hole of a box grater. Discard the skin.
Whisk ½ cup plain yogurt with 2 teaspoon chickpea flour.
Gather the remaining ingredients.
Make The Curry
Over The Stove Top
Heat 3 tablespoon vegetable oil in a heavy bottom pan over medium heat. I have used vegetable oil but you can use any oil of your choice.
Once the oil is hot, add 1 pound (500 g) chopped bhindi and cook it on medium flame until it is 80% cooked. Stir at regular intervals while cooking. It will take 8-10 minutes for the bhindi to cook perfectly.
Once cooked, remove it on a plate and keep it aside.
Add ½ cup cubed onions and ½ cup cubed tomatoes in the same oil and fry until pinkish (4-5 minutes). The onions must still be crunchy. Remove on a plate.
Add the remaining 2 tablespoon oil to the same pan and heat it on medium heat. Once the oil is hot, add 1 teaspoon cumin seeds, ½ teaspoon carom seeds (ajwain), and 2-3 bay leaves and fry for 3-4 seconds until they start to crackle.
Add 2 teaspoon finely chopped ginger and 2-3 green chilies (slit into half) and fry for 3-4 seconds.
Add ½ cup chopped onions and fry until they turn golden brown in color (6-8 minutes). Stir frequently while cooking.
Now add ½ cup grated tomatoes and cook for 2 minutes.
Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, ½ teaspoon cumin powder, and 1 teaspoon salt and cook until oil starts to separate from the sides of the pan. It will take 3-4 minutes on medium heat.
Add ½ cup yogurt whisked with 2 teaspoon chickpea flour and cook for 2 minutes. Adding flour to the yogurt prevents it from curdling and also thickens the gravy.
Now add 2 tablespoon chopped cilantro (coriander), fried bhindi, fried onions, and fried tomatoes to the pan along with ½ cup of water.
Cover and cook on low heat until bhindi is 100% cooked (8-10 minutes).
Add ½ teaspoon garam masala powder and mix well. If the curry looks very thick, add some more water and bring the curry to a boil.
Check for salt and add more if needed.
Bhindi do pyaza is ready to serve.
In An Instant Pot
Press SAUTE and follow the steps until cilantro and fried okra are added to the pan.
Add ½ cup water and close the lid of the pot.
Press PRESSURE COOK. Set the timer to 4 minutes on high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Add garam masala powder and mix well. Serve hot.
Frequently Asked Questions
Here are a few tips which would prevent bhindi from turning slimy:
1. Always wash and rinse okra properly, wipe them dry using a paper towel, and then cut them into pieces.
2. 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.
3. Cover the cooking pan while making any of the okra recipes only for a limited period of time to avoid the stickiness and sliminess of the okra.
4. Adding a souring ingredient like lime juice, yogurt, dry mango powder, tomatoes, or tamarind paste reduces the sliminess of bhindi.
5. Also, remember to keep cleaning the knife while chopping okra, and also do not over mix the okra after adding it into the pan.
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 bhindi sabzi 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.
I love to serve it for my everyday meals with Roti, Raw Mango Chutney, and Dal Tadka. This is a hot combination at my home, and everyone loves it.
Storage Suggestions
Bhindi Do Pyaza will last in the fridge for a day or two when stored in an airtight container. Do not keep it for longer than this, as it has yogurt in it.
If you are not using yogurt, then this recipe will last for 3 to 4 days. Re-heat it in a pan or in a microwave before serving. If you feel it has become a little dry, then add in a little water and heat until nice and warm.
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Recipe Card
Bhindi Do Pyaza Recipe (Stir Fried Onion Okra Curry)
Ingredients
- 5 tablespoons vegetable oil (divided)
- 1 pound okra (bhindi) (500 g, cut into 1-inch pieces)
- ½ cup cubed onions (1-inch cubes)
- ½ cup cubed tomatoes (1-inch cubes, seeds removed)
- 1 teaspoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- 2 bay leaves
- 2 teaspoons finely chopped ginger
- 2-3 green chilies (slit into half)
- ½ cup chopped onions
- 1 cup grated tomatoes (skin discarded)
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon salt (or to taste)
- ½ cup plain yogurt (whisked with 2 teaspoon chickpea flour (besan).)
- 2 tablespoons chopped cilantro (coriander)
- ½ teaspoon garam masala powder
Instructions
- Heat 3 tablespoon vegetable oil in a heavy bottom pan over medium heat.
- Once the oil is hot, add the chopped bhindi and cook it on medium flame until it is 80% cooked. Stir at regular intervals while cooking. It will take 8-10 minutes for the bhindi to cook perfectly.
- Once cooked, remove it on a plate and keep it aside.
- Add cubed onions and cubed tomatoes in the same oil and fry until pinkish (4-5 minutes). The onions must still be crunchy. Remove on a plate.
- Add the remaining 2 tablespoons of oil to the same pan and heat it on medium heat. Once the oil is hot, add cumin seeds, carom seeds, and bay leaves and fry for 3-4 seconds until they start to crackle.
- Add ginger and green chilies and fry for 3-4 seconds.
- Add onions and fry until they turn light brown in color (6-8 minutes). Stir frequently while cooking.
- Now add grated tomatoes and cook for 2 minutes.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and salt and cook until oil starts to separate from the sides of the pan. It will take 3-4 minutes on medium heat.
- Add yogurt whisked with chickpea flour and cook for 2 minutes. Adding flour to the yogurt prevents it from curdling and also thickens the gravy.
- Now add cilantro, fried bhindi, fried onions, and fried tomatoes to the pan along with ½ cup of water.
- Cover and cook on low heat until bhindi is 100% cooked (8-10 minutes).
- Add garam masala powder and mix well. If the curry looks very thick, add some more water and bring the curry to a boil.
- Check for salt and add more if needed.
- Bhindi do pyaza is ready to serve.
Did you make this recipe? Let me know!