Bhindi Do Pyaza is a north indian dish. The hindi name for Okra/Ladyfinger is Bhindi and for onions is Pyaz. Do in Hindi means twice or double. This recipe uses double the amount of onions than what is used generally. Hence the name Bhindi Do Pyaza.
There are many different versions of making Bhindi Do Pyaza. On the internet you will find many versions of making this popular recipe. The recipe that I am posting here comes from my mother-in-law and its a simple, easier and non fussy version of making Bhindi Do Pyaza.
A short note on Bhindi: Bhindi whilst cooking sometimes becomes slimy. In this post, towards the end, in the tips section, I have mentioned how you can minimize the sliminess and stickiness while cooking Bhindi. If you would like to know more about Bhindi (Okra), its health benefits and the substance which causes its sliminess then click on this link: Facts on Okra
Ingredients for making Bhindi Do Pyaza:
- 250 gms Bhindi ( Okra)
- 4 medium sized onions or 2 large onions
- 1 tsp Turmeric (Haldi) powder
- 1 tsp red chilly powder
- 1 tsp amchur (dried mango powder)
- 1/2 tsp garam masala powder
- 2 tbsp ghee or oil
Method of preparing the Bhindi Do Pyaza Recipe:
1: Firstly wash the bhindi in running water. Then wipe them with a kitchen napkin.
2: Now chop the bhindis as shown in the picture below.
3: Slice the onions too.
4: In a pan or wok, add ghee or oil. Then add the chopped bhindis. Fry them on a medium flame till the bhindis become slightly tender.
5: Add all the dry masala powders except garam masala powder and amchur and mix well. Add salt too.
6: Now add the sliced onions.
7: Mix the bhindis well with the onions.
8: Cook on a slow flame till the bhindi is soft and cooked. Don’t overcook as the bhindis will get mushy.
9: Lastly, add the garam masala powder and amchur.
10: Mix the garam masala powder and amchur powder with the bhindi and onions.
11: Serve Bhindi Do Pyaza with rotis or phulkas. It can also be served as a side dish.
Tips for making the Bhindi Do Pyaza:
- Always wash the bhindis, wipe them dry and then chop them. If you just wash them and then chop them, then while cooking the bhindis become too mushy due to moisture.
- Avoid adding water when making a recipe exclusively with bhindi as they become too sticky and mushy. If your recipe uses water, then its better to first lightly shallow fry the bhindi/okras and then use them in the recipe.
- I have not covered the pan in this recipe as I do not want the bhindi do pyaza to be slimy and sticky.
- Adding a sour ingredient like amchur powder or tamarind paste reduces the sliminess of bhindi (okra).
you might also love to check these bhindi recipes:
- bhindi bhaji
- bharwan bhindi
- aloo bhindi recipe
- kurkuri bhindi recipe
- mergol de quiabos – goan style bhindi