Bhindi Do Pyaza Recipe
Bhindi Do Pyaza, also known as Okra with Double Onions, is a traditional Indian dish made with sliced okra, cooked with a generous amount of caramelized onions, spices, and seasoned with herbs. The name "Do Pyaza" refers to the use of double the amount of onions in this dish, adding a sweet and savory element to the dish. It is typically served as a side dish with rice, roti or paratha, making it a popular and flavorful addition to any meal.
Ingredients
- 2 tbsp oil
- 400 okra / bhindi
- ½ tsp salt
- 1 tsp cumin / jeera
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp Red Chilli Powder
- 1 tsp aamchur / dry mango powder
- ¼ tsp garam masala
- 2 green chillies
- 1 tsp ginger garlic paste
- 3 Onions
- 1 tomato
- ½ tsp coriander leaves / cilantro
Instructions
Preparations
- Assemble all ingredients together to avoid last minute rush.
- Wash and finely chop 1 onion to make masala and rest 2 onions in thin slices.
- Wash and finely chop tomato, green chillies and coriander leaves.
- If you are taking fresh okras, then wash and pat dry them completely with kitchen towel or you can leave them for 30 minutes. If you are taking frozen okras, then leave the frozen okras out of freezer for 30 minutes.
Cooking
- In case of frozen okras, after 30 minutes, slit them into halves and air fry them in an Air Fryer for 20 minutes at 180°C.
- In case of fresh okras, cut okras into 1inch pieces. Then, in a kadai, heat oil and fry okras on a low to medium flame. When okras / bhindis cooked completely, keep them aside.
- Next, take a Kadai / Wok and heat the oil and add ginger garlic paste, finely chopped onions, and saute them on low to medium flame. When onions turn golden brown, add chopped tomatoes and saute them also with the masala well.
- After 1 – 2 minutes, add red chilli powder, salt, coriander powder, turmeric powder, cumin and green chillies into the Kadai / Wok and mix well until all ingredients get mixed together and starts releasing oil.
- Then, add air fried okras or fresh fried bhindis and thinly sliced onions. Cook for 2-3 minutes or until onions turn translucent. Don’t over cook onions, try to keep their crunchiness.
- Finally, at the end add dry mango powder and garam masala and mix well.
- Garnish your Bhindi Do Pyaza / Okra Curry with chopped coriander leaves.
- Serve hot with roti / naan / parantha.
Equipment Used for This Recipe
Notes & Tips
- Spiciness: To get the bright orangish-red color, it is best to use Kashmiri red chilli powder or deghi mirch.
- Oil: You can use any neutral tasting oil. Some options are sunflower oil, canola oil or olive oil.
- Okras: Always rinse the okra first, wipe them dry and then chop them, so that they will not turn slimy and sticky.
- Dry Mango Powder: You can also add lemon juice in place of dry mango powder.
- Covering while Cooking: Do not cover Kadai with lid to avoid any moisture in the recipe.
- Tomatoes: You can use readymade tomato puree also in case you are out of tomatoes or not available at your place.
- Ginger Garlic Paste: You can use ginger garlic paste in case fresh ginger and garlic are not available at your place. However, I recommend to use fresh ginger and garlic for better taste and aroma.
- Ingredients & Equipments: Find these Ingredients & Equipments at Indian specialty food stores / Grocery Stores or Online Stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Bhindi Do Pyaza Recipe
Amount per Serving
Calories
180
% Daily Value*
Fat
15
g
23
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
12
g
Sodium
310
mg
13
%
Potassium
470
mg
13
%
Carbohydrates
16
g
5
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
1044
IU
21
%
Vitamin C
33
mg
40
%
Calcium
117
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.