Bhindi do pyaza is a okra dish prepared with lots of onion, hence the name. Goes well with roti or rice. Quick video, step by step photos.
I have tasted Bhindi Do Pyaza couple of times in restaurants. For a long time, I thought this is named so because we have to use two types of onion. That is large onion and small onion combined, as I have read it in chef Sanjeev Kapoor’s website. Some how, I have not tried this so far properly referring a recipe. Today finally made it and just loved it. The term Do Pyaza’ means ‘Double the onion’ used.
How to make Bhindi Do Pyaza summary
Bhindi (okra) is first sauteed in generous oil to remove slime nature. Then toss with lots of onion and all the usual subji spice powders, along with tomato. The dish should be retaining the onion’s crunchiness for best results.
FAQs:
Can I not add small onions?
Yes, you can just use 2 cubed large onions.
It looks too oily, can I reduce oil?
Yes, though reducing too much oil can make the bhindi do pyaza slimey. It’s the oil we add makes it easy and quick, by removing the sticky nature. So minimum 2 tablespoons needed for the dish in total.
There can be many variations in the recipe, just keeping the concept of adding double the onions. Use 2 large onions instead of using shallots. Also, make it as semi gravy/ masala by adding water or curd to coat the bhindi. Add a tsp of Ginger garlic paste in place of ginger. Avoid the Spice powders totally, temper with just few red chillies.
Since this tastes best when the bhindi and onion are crunchy, I suggest to make it and consume when hot. But, tastes good even in room temperature, no worries. Consume within a day, fresh, I would not suggest refrigerating.
Are Videos more your thing?
Here’s a Quick video on how to make Bhindi Do Pyaza
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GOES WELL WITH
Bhindi do pyaza
Ingredients
- 2 cups Bhindi / okra 25 medium or 250 gm
- 1 Onion
- ¼ cup Shallots small onions
- Salt as needed
- 2 to 3 tbsp Oil
- 1 tsp Cumin seeds
- 1 Green chilli
- 1 tsp Ginger
Spice powders:
- 2 tsp Red chilli powder
- 1 tbsp Coriander powder
- 1 tsp Amchoor powder
- ½ tsp Cumin seeds powder
- ½ tsp Garam masala
- ¼ tsp turmeric
Instructions
- First wash, pat dry bhindi completely. Chop according to your preference. I like it mine diagonal cut.
- In a pan, add 2 tbsp oil. Add the chopped bhindi. Cook for 3-4 mins stirring or tossing occasionally for even cooking.
- The slime nature will go off. Set aside.
- Add 2 tsp oil. Sprinkle cumin seeds. Add peeled shallots (small onions).Cook for a minute in low flame. Add finely chopped ginger, green chilli, followed by cubed onion. Cook for 2 mins in medium flame to make it translucent.
- Add all the spice powders and required salt. Give it a quick stir.
- Tip in the sauteed bhindi, and mix to coat the spice. Add cubed tomato and mix.
- Cook covered for 2 mins in medium flame.
- Once done, toss well in high flame for a minute and switch off the flame.
Video
Notes
- Do not over cook onion or bhindi.
- Using generous oil helps in bhindi not becoming slimey.
- Never chop bhindi when it is wet. No water content should be there to avoid the stickiness.
Step by step photos :
- Firstly, wash and pat dry bhindi completely. Then, chop according to your preference. I like it mine diagonal cut.
- In a pan, add 2 tbsp oil. Add the chopped bhindi. Cook for 3-4 mins stirring or tossing occasionally for even cooking. The slime nature will go off. Set aside.
- Add 2 tsp oil and sprinkle cumin seeds. Then, add peeled shallots (small onions). Cook for a minute in low flame. Add finely chopped ginger, green chilli, followed by cubed onion.
- Cook for 2 mins in medium flame to make it translucent. Add all the spice powders and required salt. Give it a quick stir.
- Tip in the sauteed bhindi, and mix to coat the spice. Lastly, add cubed tomato and mix.
- Cook covered for 2 mins in medium flame.
- Once done, toss well in high flame for a minute and switch off the flame.
Notes
- Do not over cook onion or bhindi.
- Using generous oil helps in bhindi not becoming slimey.
- Never chop bhindi when it is wet. No water content should be there to avoid the stickiness.
Serve with phulka, tandoori roti or rice.
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