Crisp at the edges and tender through the middle, Indian Okra and Onion stir fry. Mom's Pyaaz Waali Bhindi Subzi. Vegan Glutenfree Recipe is a vegan, vegetarian Indian side made with Oil, chopped fresh Okra, and medium onion in about 65 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 65 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 1 Tablespoon Oil
  • 2 cups chopped fresh Okra (chopped)
  • 1 medium onion (finely sliced)
  • 1/4 teaspoon turmeric (haldi)
  • 1 green chili (finely chopped (I use Serrano pepper))
  • 3/4 teaspoon salt
  • red chili powder (optional)

Method

  1. In a pan, add oil and heat on medium.
  2. Add green chili and cook for 2 minutes.
  3. Add onion, mix and cook on low-medium heat until onion starts to turn translucent. 6-8 minutes.
  4. Add the Okra and turmeric, mix and cook, uncovered, on low-medium heat, for 25-30 minutes.
  5. Stir twice in between.
  6. Once Okra is cooked to preference, add salt and mix well. Take off heat.
  7. Add chili powder if you like and mix well.
  8. Serve hot.

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.