Bhindi Do Pyaza is a North Indian dish made from Okra with double the amount of Onions. Try this Punjabi style Bhindi Do Pyaza recipe for a vegan and gluten-free side dish that you will like.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Punjabi

Ingredients

  • 500 grams okra ((bhindi or lady fingers))
  • 2 large onions (or about 4 medium onions, about 2 heaped cup thinly sliced onions)
  • ½ teaspoon turmeric powder ((ground turmeric))
  • 1 teaspoon red chilli powder (or cayenne pepper, add as required)
  • 1 teaspoon dried mango powder ((amchur powder) or add as required)
  • 1 teaspoon garam masala
  • 4 tablespoons oil (or ghee (clarified butter))
  • salt (as required)

Method

Preparation

  1. Firstly wash the okra in running water. Then wipe them with a kitchen napkin. The okra pods should be completely dry before you chop them.
  2. Now chop the okra into half to one inch pieces.
  3. Slice the onions thinly.

Making Bhindi Do Pyaza

  1. In a pan or wok, add oil or ghee. Then add the chopped okra. Saute them on a low to medium low heat for 4 to 5 minutes or till they become slightly tender.
  2. Now add the sliced onions. Add all the dry masala powders except garam masala powder and dry mango powder and mix well.
  3. Add salt too. Mix the okra well with the onions and ground spices.
  4. Cook on a low to medium low heat till the onions are lightly golden and the okra has become tender and soft. Stir every 2 to 3 minutes when sauteing the onions. Don’t overcook as the okra will get mushy.
  5. Lastly, add the garam masala powder and dry mango powder.
  6. Mix the garam masala powder and dry mango powder with the okra and onions.
  7. Serve bhindi do pyaza with roti or phulka or paratha. It can also be served as a side dish with a North Indian meal. You can also pack it in the lunch box with a side of roti or paratha.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.