Bhindi Do Pyaza

Bhindi Do Pyaza Recipe with step by step photos. Bhindi Do Pyaza is a North Indian dish made from Okra and double the amount of Onions. Gluten-Free and Vegan.

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. Either the onions are doubled or add twice during cooking. Hence the name Bhindi Do Pyaza.

Get My Secrets to Great Indian Food

Sign up for my FREE Beginners Guide to Delicious Indian Cooking
bhindi do pyaza

Two More popular veg do pyaza recipes are:

  1. Paneer Do Pyaza
  2. Mushroom Do Pyaza

This dish is found on the menu of many Indian restaurants. There are many different versions of making this dish. 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.

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.

It goes very well with chapatis or rotis. It also goes well as a side dish with Dal Tadka & Steamed Rice.

How to make Bhindi Do Pyaza

1: Firstly wash the bhindi in running water. Then wipe them completely dry with a kitchen napkin or just spread them on a large tray or plate and allow to dry naturally. Now chop the bhindi as shown in the picture below.

chopped bhindi

2: Slice the onions thinly too. In a pan or wok, add oil or ghee. Then add the chopped bhindi. Saute them on a low to medium flame till the bhindi become slightly tender and just about partly cooked. Takes about 10 to 12 minutes on a low flame. Keep stirring often.

fry bhindi

3: Now add the sliced onions.

add onions to bhindi

4: Add all the dry masala powders except garam masala powder and amchur (dry mango powder) and mix well. Add salt too.

mix bhindi and pyaaz

5: Mix the bhindi well with the onions. Cook on a slow flame till the bhindi has become tender and cooked well. Don’t overcook as the bhindi will get mushy. The onions would also get browned by then. Also, keep on stirring at intervals.

cooking bhindi do pyaza

6: Lastly, add the garam masala powder and amchur powder.

add spices to bhindi do pyaza

7: Mix the garam masala powder and amchur powder.

spices for bhindi do pyaza

8: Serve Bhindi Do Pyaza With rotis or phulkas. It can also be served as a side dish.

bhindi do pyaza

More bhindi recipes

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Bhindi Do Pyaza

4.78 from 9 votes
Bhindi Do Pyaza is a North Indian dish made from Okra and doubles the amount of Onions.
Bhindi Do Pyaza Recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Course:main course
Servings (change the number to scale):4
(1 CUP = 250 ML)


  • 500 grams okra (bhindi or lady fingers)
  • 2 large onions or about 4 medium onions, about 2 heaped sliced onions
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilly powder or add as required
  • 1 teaspoon dried mango powder (amchur powder) or add as required
  • 1 teaspoon garam masala powder
  • 3 to 3.5 tablespoons oil or ghee (clarified butter)
  • salt as required



  • Firstly wash the okra in running water. Then wipe them with a kitchen napkin. 
  • Now chop the okra into half-inch pieces. 
  • Slice the onions thinly.

Making Bhindi Do Pyaza

  • In a pan or wok, add oil or ghee. Then add the chopped okra. Saute them on a low to medium flame till the okra become slightly tender.
  • Now add the sliced onions. Add all the dry masala powders except garam masala powder and amchur and mix well. 
  • Add salt too. Mix the okra well with the onions.
  • Cook on a slow flame till the okra has become tender and cooked. Don’t overcook as the okra will get mushy.
  • Lastly, add the garam masala powder and amchur.
  • Mix the garam masala powder and amchur powder with the okra and onions.
  • Serve bhindi do pyaza with rotis or phulkas. It can also be served as a side dish.


  • Always rinse the okra first and then wipe them dry and then chop them. If you just wash them and then chop them they become sticky, while chopping itself. Even while cooking them, they become slimy and mushy.
  • Avoid adding water when making a recipe exclusively with okra as they become too sticky and mushy. If your recipe uses water, then its better to first lightly shallow fry the okra 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 dry mango powder or tamarind paste reduces the sliminess of okra.

Nutrition Info (approximate values)

Nutrition Facts
Bhindi Do Pyaza
Amount Per Serving
Calories 175 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 601mg26%
Potassium 503mg14%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 5g6%
Protein 3g6%
Vitamin A 1045IU21%
Vitamin C 34.8mg42%
Calcium 121mg12%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
LIKE OUR VIDEOS!Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.
TRIED THIS RECIPE? If you have made the recipe and like it then do share the recipe link on facebook, twitter & pinterest. For Instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Trending Recipes

Get My Secrets to Great Indian Food

Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

40 comments/reviews

  1. Simply awesome.. as always 🙂 thankyou5 stars

  2. Wow..the first time I tried my hand at cooking as wife is away. With my daughter assisting, we had fun making this dish and ate the whole thing as it was delicious !!! Many thanks..????

    • Welcome Raghunath. Glad to know that both of you liked this bhindi recipe. Do try some more recipes.

  3. Nice recipe, altho’, I would not over fry because I eat Bhindi raw too. Maybe, the onions I would fry a little bit and then add the chopped Bhindi and cook just for a minute along with spices.
    Over cooked veggies looses its nutritional value.

    • the recipe is not overcooked or over done. its just cooked till the point where all the bhindi slices are cooked. for the onions, by the time the bhindi is done, the onions are also done.

  4. I really love your recipes , they are simple and very tasty, I like you give options for ingredients also , today I tried bharva bhindi and masala onion my husband liked it alot, tomorrow I am going to try bhindi do pyaaza …thanks for the fastastic recipes4 stars

    • welcome ajashra. thanks a lot for the feedback on the recipes you have tried.

  5. Hi love ur recepies, this is also Nice simple recpie,I use induction and thats y it gets hot really fast so I had to put water in bhindi so that it won’t burn but it became really mushy da taste is fine but it’s very mushy and pyaaz bhi kacha reh gaya
    Can u help me??

    • i have not used induction, so i do not know what are the settings. try using a thick bottomed pan, which will heat evenly and slowly. if possible, then cook at a low induction. if too much water is added, it will become mushy. you can just sprinkle a bit of water. cover and cook. check after 3 to 4 minutes. when you see the bhindi mixture dried and the bhindi not yet cooked, then sprinkle some more water. this way a bit of water added at intervals help in cooking the bhindi and they do not become mushy. actually when the pan gets heated too much, all the other ingredients remain uncooked. there is one more method of cooking bhindi. here no water is added to the veggies, but a rimmed lid with water is kept on top of the pan. you can try with this technique too.

  6. I like this

    • thankyou praveen.

  7. Great simple dish .. I was wandering about the bhindi getting sticky .. and it’s explained quite greatly ! thanks4 stars

    • welcome samarth

  8. My husband is a huge bhindi fan but I don’t like my mom in laws staple bhindi recipe that much. With your recipe we found a delicious compromise and he takes several servings of it praising how tasty it is. And even I love it! This has become a regular in our household 🙂5 stars

    • thanks simmy for sharing positive feedback on bhindi do pyaza. good to know that both of you liked the dish.

  9. Lovely bhindi …. came out really well. I tried your kadai mushroom as well was simply brilliant. THANK YOU SOOOO MUCH . Love all your recipes5 stars

    • welcome deepa. glad to know this. thanks for sharing positive feedback on recipes.

  10. Absolutely loved this recipe Dassana, Spot on! Thank you again.5 stars

    • welcome deepti. thanks for sharing positive feedback.

  11. I am new to Indian cooking and have a question about all mirch. I don’t know what you know about chili powders sold in the US, but I wondered if the all mirch is the same or similar, or if this is a specific type of chili powder I should buy and use?

    • my computer keeps correcting lal to all!

      • okay 🙂

    • lal mirch or red chili powder we use in india, is just dried red chilies, which are ground finely. the chili power sold in US is generally a blend with spices like cumin etc with the red chilies. i would suggest to use the indian variety of red chili powder which is just ground red chilies. if you cannot get that, then red chili flakes can be substituted. you can also lightly roast the red chili flakes in a pan and when cooled, crush them finely in a mortar-pestle.

      • Thank you!

        • welcome april

  12. sounds gud…will try it 2day only……………btw its gud to see ths site wz trying to get sme gud recipes………

  13. Simple and testy thanks

  14. Loved the recipe ..thank you

    • welcome ayesha.

  15. hmmmmmmmmm…..very tasty i love bhindi…….

  16. wow yaar aap to simple aur teasty khana banate ho. apka bataya hua khana to bade easy tarike se paka sakte hain. thanks …..

  17. what a great recipe …. it was so tasty… i like it and i easy to prepare.

    • thanks pratik.

  18. My husband loves bhindi very much….& he really love this recipe….Thanks…

  19. Excellent……….very testy…….

  20. vry vry testy…dish

    • thanks priyanka

  21. hello..its a vry testy bhindi

  22. hi

    • hello…