Bhindi do Pyaza
Bhindi Do Pyaza — a flavorful North Indian dish made with okra (bhindi) and a generous amount of onions cooked in aromatic spices. The double onions (“do pyaza”) bring sweetness and depth, balancing the tangy and spicy flavors perfectly for a comforting side dish.
2 weeks ago
Ingredients
Main Ingredients
For Cooking
Spices
Garnish
Nutrition Facts (per serving)
- Calories180
- Total Fat10 g
- Carbohydrates18 g
- Protein4 g
- Fiber5 g
Instructions
- 1Wash bhindi thoroughly and dry completely before cutting to avoid stickiness.
- 2Heat 2 tbsp oil in a pan. Add bhindi and sauté on medium heat till soft and lightly crisp (about 8–10 minutes). Remove and set aside.
- 3In the same pan, add 1 tbsp oil and cumin seeds. Let them splutter.
- 4Add sliced onions and sauté until light golden brown.
- 5Add chopped tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook till tomatoes turn soft and masala releases oil.
- 6Add the sautéed bhindi and cubed onions. Mix gently so bhindi doesn’t break.
- 7Cook uncovered on low flame for 5–7 minutes, stirring occasionally until flavors blend.
- 8Add garam masala and amchur powder. Toss well and cook for 1 more minute.
- 9Garnish with fresh coriander leaves and serve hot with roti, paratha, or dal-chawal.
Storage Tips
- 1Bhindi do Pyaza stays fresh in the refrigerator for up to 2 days in an airtight container.
- 2Reheat in a pan instead of the microwave to maintain texture and flavor.
- 3Do not cover immediately after cooking — it may make bhindi slimy.
Pro Tips
- 1Always dry bhindi thoroughly before cutting to prevent sliminess.
- 2Cook on medium heat without covering for crisp texture.
- 3Adding lemon juice or amchur enhances the tangy flavor and reduces stickiness.
- 4For richer taste, sprinkle a pinch of kasuri methi before serving.
