Bhindi do pyaza is a mildly spicy Indian dish that will make your taste buds tingle. The best part about this curry? It’s gluten-free! Pair it with traditional naan bread for the perfect meal, or get creative and serve it with rice instead of wheat flour flatbreads like Rotis to add something new to an old favorite.
It’s the perfect dish to serve at your next dinner party, and an excellent vegetarian meal to serve with Indian bread or naan for those who want the taste without the meat.
HOW TO MAKE BHINDI DO PYAZA (Stepwise Instruction with VIDEO)
Frying the Onions
1. Heat 1 tbsp of cooking oil in a heating frying pan and add 1 pc large onion cut into petals. Start frying and keep the heat on medium so the onion petals get that crunch after frying them.
2. After frying the onions petals for 3 – 4 minutes take them out into a plate and keep them separate for later use (you can check when your onions started getting little brown color on the edges and in the middle, you can stop frying them and keep them out). Do not overcook them otherwise they can become soggy.
Frying the Okra
3. Add 1 tbsp of cooking oil to the same heating frying pan and heat it. Add 250 gm of okra(bhindi) into it.
Preparing Okra Before adding to the oil: the Okra should be washed and patted to dry properly before adding. After patting and drying cut the okra into large or small pieces according to your preference. And make sure not to wash okra after cutting.
4. After frying the okra(bhindi) for about 4 – 5 minutes on medium heat take it out into a separate plate and keep it aside. Frying the okra(bhindi) will always bring extra flavors to your recipe of bhindi do pyaza.
Preparing Bhindi Do Pyaza
5. Add 3 tbsp of cooking oil into the same frying pan and start adding 1/2 tsp cumin seeds, 1/4 tsp fenugreek seeds, 5 pcs black peppercorns, 1/2 inch cinnamon stick, 1 pc dry red chili, and one medium-sized finely chopped onion.
6. Fry all the whole spices with the onions for about 3 – 4 minutes. And give it a good stir.
7. After frying the spices, add crushed ginger garlic paste 1 tsp and 2 pcs green chili slits and fry till it is light brown. You can also use ready-made store-bought ginger garlic paste.
8. Add tomato paste 1/3rd cup and give it a good stir. Adding tomato to this okra recipe brings bright color and tangy flavor to the recipe.
9. After adding tomato, add 1 tsp of salt, 1/2 tbsp of Kashmiri red chili powder, 1/2 tsp of turmeric powder, and 1 tsp of coriander powder.
10. Cook all the ground spices on medium to low heat for about 1 – 2 minutes. These ground spices will provide extra flavors and color.
11. To avoid the spices getting burnt, add 3 tbsp of water and let the masala boil for some time.
12. Add already fried onion petals into the masala.
13. Add adding onion petals, add already prepared okra(bhindi) fried into it.
14. Mix and stir everything well so as to allow all the masala flavors to mix with the okra and onion petals.
15. Cover the pan with a lid and let the vegetable cook for about 10 – 12 minutes on medium to low heat.
16. After 10 – 12 minutes, open the lid and give it a light stir and add 1/4 tsp of garam masala powder and 1/2 tbsp of lemon juice. Adding lemon juice gives a delicious tangy flavor to Bhindi do Pyaza and it can also reduce the sliminess of the bhindi/okra.
17. Cook the bhindi do pyaza for another 2 minutes.
18. The delicious and flavourful bhindi do pyaza is ready to serve.
About Bhindi Do Pyaza
The name might have you wondering what it really means – “bhindi” is the Hindi word for okra (a vegetable), while “pyaz” refers to the onion. The term “do-pyaza” translates to double onions, which is why this sabzi has twice the amount of onion that you would normally use in your daily cooking.
Do Pyaza is a popular way of cooking used in the Mughal culture and it has been around for many years. If you’re looking for a quick and easy recipe that’s packed with flavor, this is it. This recipe is a simple, easy, and creative way to get the flavors of this dish in your mouth.
Cooking Tip: The slimy nature of okra can be a difficult obstacle to overcome when cooking. To minimize the mess, wash and dry it before you chop or cook with it.
Serving Suggestion with Bhindi Do Pyaza
This bhindi recipe is a flavourful dish that goes well with many types of Indian flatbread. The butter garlic naan gives it an even better flavor, which would be perfect to share at any gathering or family dinner.
For instance, you could have it with Roti or Tawa Paratha and add some raita on the side for extra flavor.
Bhindi do pyaza could be a perfect side dish with steamed white rice, that can be also combined with dishes such as :
scrambled eggs, and
Other possible “Do Pyaza” vegetarian recipes
Other Do Pyaza vegetarian versions like paneer do pyaza or mushroom do pyaza are also prepared in many households.
“Do Pyaza” meat versions by Urban Teapot
Chicken Do Pyaza
Bhindi Do PyazaCourse: Side Dish, Main CourseCuisine: IndianDifficulty: Medium
- To fry the Onions
1 tbsp Cooking oil
1 pc large onion petals
- To fry the Okra
1 tbsp Cooking oil
250 gm Okra
- To prepare Bhindi Do Pyaza
3 tbsp Cooking oil
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
5 pcs Black peppercorns
1/2 inch Cinnamon stick
1 pc Dry red chili
1 pc Onion chopped
1 tsp Ginger garlic paste
2 pcs Green chili slits
1 pc Tomato paste
1 tsp Salt
1/2 tbsp Kashmiri red chili powder
1/2 tsp Turmeric powder
1 tsp Coriander powder
3 tbsp Water
1/4 tsp Garam masala powder
1/2 tbsp Lemon juice
- Frying the Onions
- Into a heating frying pan, add cooking oil 1 tbsp and let it heat. Then add medium-sized onion 1 pc cut into petals – let it fry for about 3 – 4 minutes on medium to high heat.
- Then take out the fried onion petals and keep them aside.
- Frying the okra
- Into the same frying pan add cooking oil 1 tbsp and okra (bhindi) 250 gms – fry it for about 4 – 5 minutes on medium heat.
- Take out the fried okra into a separate plate and keep it aside for later use.
- Preparing Bhindi Do Pyaza
- Add cooking oil 3 tbsp into a heating frying pan and let it heat for some time.
- Add cumin seeds 1/2 tsp, fenugreek seeds 1/4 tsp, black peppercorns 5 pcs, cinnamon stick 1/2 inch, dry red chili 1 pc, medium-sized onion chopped 1 pc and let it fry for about 3 – 4 minutes on medium heat.
- Add ginger-garlic paste 1 tsp, green chili slits 2 pcs, and fry it with onions until light brown.
- Add tomato paste 1 pc, salt 1 tsp, Kashmiri red chili powder 1/2 tbsp, turmeric powder 1/2 tsp, coriander powder 1 tsp, and let it cook for about 1 – 2 minutes on medium to low heat.
- Add water 3 tbsp and let it boil for about a minute.
- Add fried onion petals and okra(bhindi) into it and mix it well for few seconds.
- Cover and let it cook for about 10 – 12 minutes on medium to low heat.
- Open and add garam masala powder 1/4 tsp, lemon juice 1/2 tbsp and let it cook for about 2 minutes.
- Delicious bhindi do Pyaza is ready. Serve it with hot chapati, roti, paratha, or even with warm rice.
- Pat dry the okra before frying them so they will not get much slimy.
- You can cut the okra in the same size or even little smaller pieces if you want.
- Do not over fry the onion petals otherwise, it will lose its crunch and bite.
3 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 3.5g 18%
- Sodium 828mg 35%
- Amount Per Serving% Daily Value *
- Potassium 483mg 14%
- Total Carbohydrate
- Dietary Fiber 4g 16%
- Sugars 7.5g
- Protein 2.7g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.