Bhindi Do Pyaza
on Jan 11, 2021, Updated Dec 05, 2023
Made using okra, spices, and onions, Bhindi Do Pyaza (Stir Fried Onion Okra Curry) is an Indian vegetarian curry that is everyone’s favorite. Here is how to make it in restaurant style using my easy recipe.
Here are some of my other favorite bhindi recipes: Rajasthani Besan Bhindi, Achari Bhindi Masala.
Whenever we go out to eat Indian cuisine, I come back with recipe inspirations. Sometimes, the dish tastes terrible, and I want to make a better version, and sometimes, it tastes so good that I feel like making it again and again at home.
My bhindi do pyaza recipe also came to fruition after I visited a North Indian restaurant in Delhi. The dish tasted delicious, and I was craving to eat more. However, since I was only visiting Delhi from Bangalore, it was not an option until I visited Delhi again.
Now, who has the patience to wait for so long? So I stood in the kitchen, trusting my memory and tastebuds, trying to recreate it. It turned out pretty decent on the first attempt, and then after a few edits later, I am proud to share a very, very delicious Bhindi Do Pyaza recipe with you all!
About Bhindi Do Pyaza
Bhindi Do Pyaza (Stir Fried Onion Okra Curry) is a delicious North Indian curry made using okra, spices, and onions.
It is popularly served at Indian restaurants along with Indian bread.
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 translates to bhindi cooked with double onions. This recipe uses twice the quantity of onions in two ways: chopped and cut into 1-inch cubes.
The consistency of this restaurant-style okra recipe is neither too dry nor curry-like. If you want to make a curry version, add more water to the recipe.
Ingredients
Bhindi (Okra or Lady’s Fingers) – Opt for long, tender, and crisp green Bhindi to make this sabzi.
Break a small portion of the tail by hand to check if the okra is crisp. If it breaks easily, the okra is crisp and will cook quickly.
Frozen okra also works excellently. Thaw them and pat them dry using a paper towel before using them.
Onions – This is the star ingredient of this recipe. Use red onions for the best taste.
Yogurt – Plain yogurt (dahi) 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 basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, Roasted Cumin Powder, and salt.
Green Chilies – Adjust the green chilies to your taste. You can use Indian green chilies, Thai green chilies, serrano peppers, or jalapenos.
Other Ingredients – You will also need cooking oil, grated fresh tomatoes, cumin seeds, carom seeds (ajwain), chickpea flour (besan, gram flour), bay leaves (tejpatta), fresh ginger, and cilantro (fresh coriander leaves).
Cook the bhindi in mustard oil for a very delicious flavor.
I grate fresh tomatoes using a box grater. You can replace grated tomatoes with canned tomato puree. Reduce the amount, as the canned puree is more concentrated than the fresh tomatoes.
You can add some lime juice, lemon juice, or amchur powder (dry mango powder) at the end of the cooking for a pleasantly tangy taste.
Add some Kasuri methi at the end of the cooking for a restaurant-style bhindi stir fry.
How To Make Do Pyaza Bhindi
Preparation
Rinse 1 pound (500 g) of bhindi and wipe each piece with a paper towel. Bhindi should be completely moisture-free to avoid sliminess while cooking. I generally wash the bhindi one day before 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.
Cook Bhindi, Onions, And Tomatoes
Heat 3 tablespoon oil in a heavy bottom pan over medium heat.
Once the oil is hot, add 1 pound (500 g) of chopped bhindi and cook it on medium flame until 80% cooked. Stir at regular intervals while cooking. The bhindi will cook perfectly in 8-10 minutes.
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 saute until pinkish (4-5 minutes). The onions must still be crunchy. Remove on a plate.
Make The Curry
Add the remaining 2 tablespoon oil to the same pan and heat over medium heat.
Once the oil is hot, add the following ingredients and fry for 3-4 seconds until they crackle.
- 1 teaspoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- 2-3 bay leaves
Add 2 teaspoon finely chopped ginger and 2-3 green chilies (slit into half) and cook for 3-4 seconds.
Add ½ cup chopped onions and cook until golden brown (6-8 minutes). Stir frequently while cooking.
Now add ½ cup grated tomatoes and cook for 2 minutes.
Add the following ingredients and cook until oil separates from the pan’s sides (3-4 minutes).
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon salt
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 thickens the gravy.
Add the following ingredients to the pan along with ½ cup of water and mix well.
- 2 tablespoon chopped cilantro
- fried bhindi
- fried onions
- fried tomatoes
Reduce the heat to low.
Cover the pan with a lid and cook 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. Serve hot.
Frequently Asked Questions
Press the SAUTE button 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.
Here are a few tips that would prevent bhindi from turning slimy:
1. Always wash and rinse okra properly, wipe them dry using a paper towel, and cut them into pieces.
2. If you are not pressed for time, 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 for only a limited period while making any of the okra recipes to avoid the okra’s stickiness and sliminess.
4. Adding a souring ingredient like lime juice, yogurt, dry mango powder, tomatoes, or tamarind paste reduces the sliminess of bhindi.
5. Keep cleaning the knife while chopping the okra, and do not over-mix it after adding it to the pan.
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Bhindi Do Pyaza Recipe (Restaurant Style)
Ingredients
- 5 tablespoons oil (divided)
- 1 pound okra (bhindi) (500 g)
- 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 (tejpatta)
- 2 teaspoons finely chopped ginger
- 2-3 green chilies (slit into half)
- ½ cup chopped red 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 (dahi) (whisked with 2 teaspoon chickpea flour (besan).)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- ½ teaspoon garam masala powder
Instructions
Cook Bhindi, Onion And Tomatoes
- Rinse the bhindi and wipe each piece with a paper towel. Bhindi should be completely moisture-free to avoid sliminess while cooking. I generally wash the bhindi one day before 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.
- Heat 3 tablespoon 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 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 saute until pinkish (4-5 minutes). The onions must still be crunchy. Remove on a plate.
Make The Curry
- 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 crackle.
- Add ginger and green chilies and cook for 3-4 seconds.
- Add onions and cook until they turn light brown (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 the oil separates from the pan's side. It will take 3-4 minutes.
- Add yogurt whisked with chickpea flour and cook for 2 minutes. Adding flour to the yogurt prevents it from curdling and thickens the gravy.
- Now add cilantro, fried bhindi, fried onions, and fried tomatoes to the pan along with ½ cup of water.
- Reduce the heat to low.
- Cover the pan with a lid and cook 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. Serve hot.
