Bhindi Do Pyaza recipe with step by step photos and short video. Bhindi do pyaza is a stir fry okra made with double the amount of onions. This is one of the most popular recipe from Northern States of India . Pyaza in Hindi is onion and do is two , as 1: 2 ratio of Okra to Onions are used in the recipe , it gets the name Bhindi Do Pyaza. This is easy stir fry recipe which goes well with roti / phulka or with dal rice .
The recipe is a simple, easier and non-fussy version of making Bhindi Do Pyaza. With regard to this vegetable there comes 2 kind of people , either they love this vegetable or they hate this Okra. But I'm the one who love Okra for its taste as well as its health benefits , this one vegetable is compulsory in my weekly menu .
Many doesn't like this vegetable because its slimy in nature. If cooked in right manner , you can actually minimize and remove the stickiness from bhindi and enjoy the taste. Okra not only tastes good but also loaded with nutrition.
Health Benefits of Okra
Okra is very nutrient rich with good iron , folic acid and dietary fibers . This vegetable is one that need to be added in your diet for easier bowel movements . Hence this vegetable is must in any kind of colon cleanse diet too .
How to minimize Sliminess and Stickiness while cooking Bhindi
- Always wash okra first, allow water to drip completely and then wipe them dry before chopping. This prevents okra from being sticky while chopping.
- Don’t cover the pan and cook bhindi. If covered, steam doesn’t escape and it becomes slimy and mushy.
- While making any bhindi recipe, always add salt, at the end or as soon as you turn off the flame. This ensures, bhindi doesn’t not get cooked along with salt , making it to release water and turns mushy.
- Shallow frying the okra initially avoids it to turn mushy while cooking. Though shallow frying is not needed for all the recipes, few recipes like Bhindi do pyaza (onion releases water) and Bhindi curries in which water is added , initial shallow frying of bhindi is recommended.
- Adding a sour ingredients like lemon, tamarind juice and dry mango powder reduces the sliminess of okra.
If interested do check my other favorite bhindi recipes : Moongphali Bhindi , Stir fry tang Okra Recipe / Bhendekai Palya and Stuffed Bhindi Recipe
RECIPE CARD FOR BHINDI DO PYAZA
Bhindi Do Pyaza
Ingredients
For Sauteing Okra
- 500 grams Okra / Bhindi
- 1 +1 teaspoon Oil for sauteing okra
To make Bhindi Pyaza
- 1 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Green chilli , chopped
- 1 teaspoon Ginger , grated
- 4 no's Onions , Medium size , sliced
- ¼ teaspoon Turmeric Powder
- ⅛ teaspoon Asafoetida / Hing , optional
- Sauteed Okra
- ½ teaspoon Red chilli powder
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Garam Masala powder
- ¼ teaspoon Dry Mango Powder
- 1 ½ teaspoon Salt or as required
- 1 tablespoon Coriander Leaves
Instructions
Preparations
- Firstly wash okra / bhendi in running water and keep aside in a colander for water to drain completely.
- Whilst, slice 4 no’s large to medium onions thinly, lengthwise and set aside till use.
- Finely chop 1-2 green chillies and grate 1 teaspoon of ginger and set aside.
- By now water would have completely dripped from Okra. Wipe them completely dry with a kitchen towel / napkin.
- Trim both the edges of okra and slit lengthwise. You can also chop the okra into small half-inch pieces. As onions are also sliced lengthwise, I prefer to cut okra lengthwise. It’s upto your choice on how to cut okra.
Making Bhindi Do Pyaza
- In a wide pan / wok / griddle add 1 teaspoon of oil. Then add the chopped okra. Sauté them on a low to medium flame for few minutes.
- Now , drizzle 1 teaspoon of oil above okra and continue to fry on medium flame till okra becomes tender and almost cooked to 70% .You can see the small brown spots appearing on okra , at this point turn off the flame and set aside.
- Take another pan / wok, Heat 1 tablespoon of oil and add cumin seeds, allow it splutter.
- Now add chopped green chillies ,1 teaspoon of grated ginger and sauté for a minute.
- To this, add the sliced onions and sauté till onions turns light golden brown in colour. This is the most important step, as browned onions impart lot of taste and flavour in this recipe.
- Add turmeric powder and asafoetida. Mix well everything and fry for a minute.
- Now add 70% cooked Okra and give a quick stir fry.
- Add red chilli powder, coriander powder, jeera powder, dry mango powder and garam masala.
- Mix well everything cook on low flame for 7-8 minutes.
- When okra is completely cooked, turn off the stove. Don’t overcook okra, as it may turn slimy. Also don’t cover the pan with any kind of lid, as steam gets into okra and makes it sticky and mushy.
- Finally, add salt and mix well everything. Adding salt while cooking okra and onions will a release more water and makes Bhendi do Pyaza mushy, hence Salt is only added after turning off the flame.
- Garnish with chopped coriander leaves and Serve bhindi do pyaza with chapatis ,rotis or phulkas. It can also be served as a side dish along with Dal chawal, Dal kichadi or Sambar rice.
Video
Step by Step directions to make Bhindi Do Pyaza
Preparations:
Firstly wash okra / bhendi in running water and keep aside in a colander for water to drain completely.
Whilst, slice 4 no’s large to medium onions thinly, lengthwise and set aside till use.
Finely chop 1-2 green chillies and grate 1 teaspoon of ginger and set aside.
By now water would have completely dripped from Okra. Wipe them completely dry with a kitchen towel / napkin.
Trim both the edges of okra and slit lengthwise. You can also chop the okra into small half-inch pieces. As onions are also sliced lengthwise, I prefer to cut okra lengthwise. It’s upto your choice on how to cut okra.
Making Bhindi Do Pyaza:
In a wide pan / wok / griddle add 1 teaspoon of oil. Then add the chopped okra. Sauté them on a low to medium flame for few minutes.
Now , drizzle 1 teaspoon of oil above okra and continue to fry on medium flame till okra becomes tender and almost cooked to 70% .You can see the small brown spots appearing on okra , at this point turn off the flame and set aside.
Take another pan / wok, Heat 1 tablespoon of oil and add cumin seeds, allow it splutter. Now add chopped green chilies , ½ teaspoon of grated ginger and sauté for a minute.
To this, add the sliced onions and sauté till onions turns light golden brown in colour.
This is the most important step, as browned onions impart lot of taste and flavor in this recipe.
Add turmeric powder and asafoetida. Mix well everything and fry for a minute.
Now add 70% cooked Okra and give a quick stir fry.
Add red chilli powder, coriander powder, jeera powder, dry mango powder and garam masala.
Mix well everything cook on low flame for 7-8 minutes.
When okra is completely cooked, turn off the stove. Don’t overcook okra, as it may turn slimy. Also don’t cover the pan with any kind of lid, as steam gets into okra and makes it sticky and mushy.
Finally, add salt and mix well everything. Adding salt while cooking okra and onions will a release more water and makes Bhendi do Pyaza mushy, hence salt is only added after turning off the flame.
Garnish with chopped coriander leaves.
Serve bhindi do pyaza with chapatis ,rotis or phulkas. It can also be served as a side dish along with Dal chawal, Dal kichadi or Sambar rice.
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