Bhindi Do Pyaza Recipe
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.
Servings: 4 people
Ingredients
- 6 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.
Video
Notes
Wash and pat dry the bhindi properly before using it to make the sabzi.
If using frozen bhindi, thaw and pat them dry before using.
You can skip adding the yogurt to the curry and make the base only with onion and tomato puree to make it vegan.
Nutrition
Calories: 246kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 700mg | Potassium: 596mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1618IU | Vitamin C: 39mg | Calcium: 154mg | Iron: 2mg
