Made using okra, spices, and lots of onions, bhindi do pyaza 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.
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.
About This Recipe
Bhindi Do Pyaza 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. Bhindi Do Pyaza literally translated to bhindi cooked with twice the amount of onions. Apart from using twice the amount of onions, we will also use onions in two different ways to make this curry.
Do Pyaza style of cooking was invented during the time of 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 also became popular.
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.
Bhindi – Bhindi (Okra or Lady’s Fingers) is available throughout the year, so you can enjoy this sabzi any time you want. 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 amount of green chilies as per your taste.
Other Ingredients – You will also need tomatoes, cumin seeds, carom seeds, chickpea flour (besan), bay leaves, fresh ginger, and cilantro (coriander).
How To Make Bhindi Do Pyaza
Prepare The Bhindi
Wash 1 pound (500 g) of bhindi well and wipe each piece with a paper towel. We want bhindi to be completely free of any moisture to avoid slimness while cooking.
I generally wash it 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.
Make The Curry
Heat 4 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 the chopped bhindi and cook it on medium flame until it is 80% cooked. Keep stirring 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.
Now add 1 teaspoon cumin seeds, ½ teaspoon carom seeds, and 2-3 bay leaves in the same oil and fry for 3-4 seconds until they start to crackle. You can add some more oil at this stage if there is no oil left.
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 light brown in color (6-8 minutes). Keep stirring while cooking.
Now add ½ cup grated tomato 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 salt to taste 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 and fried bhindi to the pan along with ½ cup of water.
Cover and cook on low heat until bhindi is 100% cooked (8-10 minutes).
Add the fried onions and tomatoes to the pan and mix well. 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.
Bhindi do pyaza is ready to serve.
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.
It can also be served as a side dish along with the combination of your favorite dal and rice.
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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Bhindi Do Pyaza Recipe
- 4 tablespoons vegetable oil
- 1 pound okra (bhindi) (500 g, cut into 2-inch pieces)
- ½ cup cubed onions
- ½ cup cubed tomatoes
- 1 teaspoon cumin seeds
- ½ teaspoon carom seeds
- 2 bay leaves
- 2 teaspoons finely chopped ginger
- 2-3 green chilies (slit into half)
- ½ cup chopped onions
- 1 cup grated tomatoes
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- salt to taste
- ½ cup plain yogurt (whisked with 2 teaspoon chickpea flour (besan).)
- 2 tablespoons chopped cilantro (coriander)
- ½ teaspoon garam masala powder
- Heat vegetable oil in a pan over medium heat.
- Once the oil is hot, add the chopped bhindi and cook it until it is 80% cooked (8-10 minutes). Keep stirring at regular intervals while cooking.
- Once cooked, remove it on a plate and keep it aside.
- Add cubed onion and cubed tomato to the same pan and fry on medium heat until pinkish (4-5 minutes). Remove on a plate and keep aside.
- Now add cumin seeds, carom seeds, and bay leaves to the same pan and fry for 3-4 seconds until they start to crackle. You can add some more oil at this stage if there is no oil left.
- Add ginger and green chilies and fry for 3-4 seconds.
- Add chopped onions and fry until it turns light brown (6-8 minutes).
- Now add tomato 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 (3-4 minutes).
- Add yogurt whisked with chickpea flour and cook for 2 minutes.
- Now add chopped cilantro and fried bhindi to the pan. Add ½ cup of water.
- Cover the pan with a lid and cook until bhindi is 100% cooked (8-10 minutes).
- Add the fried onions and tomatoes to the pan and mix well. Add garam masala powder and mix well. If the curry looks very thick, add some more water and bring the curry to a boil.
- Bhindi Do Pyaza is ready to serve.