Ingredients

• 400 g bhindi (okra), washed and chopped
• 3 large onions, sliced
• 2 tbsp oil or mustard oil
• Salt to taste

• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp dry mango powder (amchur)

• 1 green chilli, slit
• 2 tbsp chopped coriander leaves

Instructions

1. Prepare Bhindi: Wash bhindi thoroughly, pat dry completely, and cut into medium pieces.
2. Fry Bhindi: Heat oil in a pan and sauté bhindi on medium flame until crisp. Remove and keep aside.
3. Cook First Batch of Onions: In the same pan, add cumin seeds and half the sliced onions. Sauté until golden.
4. Add Aromatics: Add ginger-garlic paste and green chilli. Cook till raw smell disappears.
5. Add Spices: Add turmeric, chilli powder, coriander powder, and salt. Mix well.
6. Add Remaining Onions: Add the remaining onions and sauté till slightly soft but still crunchy.
7. Combine Bhindi: Add fried bhindi, garam masala, and amchur. Toss gently.
8. Serve: Garnish with coriander leaves and serve hot.

Why You’ll Love This Recipe

• No sticky bhindi
• Perfect balance of onion and spice
• Simple everyday ingredients
• Pairs well with Indian breads
• Light yet flavourful

Common Mistakes

• Using wet bhindi
• Overcooking onions
• Adding salt too early
• Cooking on high flame throughout

Variations

Tomato Bhindi Do Pyaza: Add chopped tomatoes for gravy.
Spicy: Add crushed black pepper or extra chilli.
No Garlic: Skip ginger-garlic paste for satvik version.

Personal Note

Bhindi do pyaza is one of those sabzis that tastes even better with simple rotis. I love how the onions add sweetness and depth without making the dish heavy. It’s a regular feature in my weekly meal rotation.