Bhindi Do Pyaza Recipe (Punjabi Style)
This Bhindi Do Pyaza is a simple family recipe packed with lot of flavors. It includes lots of okra sautéed with fragrant onions and seasonings, but is mild enough to be kid-friendly and perfect to pair with nearly any main dish. Try this Bhindi Do Pyaza recipe for a vegan and gluten-free side dish that’s sure to please the entire family. Follow my easy step-by-step instructions with photos for making bhindi do pyaza in less than 40 minutes.
About Bhindi Do Pyaza Recipe
Bhindi Do Pyaza is a healthy and delicious side dish that gets its name from the Hindi words for okra “bhindi,” and onion “pyaz.”
The “do” means double or twice as much, and refers to the dish having lots of onions. In typical North Indian recipes, relatively speaking it means adding double the amount of onions or adding them twice during different stages of cooking.
There are many variations of making bhindi do pyaza in the North Indian cuisine. The dish can be dry sautéed or made with a gravy.
Pyaza is a common cooking style here, and once you try these dishes you’ll see why! Do pyaza recipe variations are made with some more hero ingredients as well.
I have shared two more popular vegetarian do pyaza recipes:
Why This Recipe Works
My recipe is a simple, easy and non-fussy version of making this dish but packed with a lot of flavors. While, yes, there are lots of onions in this dish, but they keep a balance in the dish and give it a lovely light caramelized taste. Both the onions and okra shine through in this recipe.
I have learnt this gluten-free and vegan recipe from my mother-in-law. Recipes like these are what simple Indian home cooking is all about.
The okra is lightly sautéed with the onions and spices, so it is tender and slightly sweet but with deep, earthy flavors. And the bounty of onions are perfectly caramelized to add a wonderfully sweet taste that doesn’t overpower the okra.
(Keep reading for tips on how to cook non-slimy okra!)
Bhindi do pyaza goes very well with Indian breads like paratha or roti, or as a side dish with steamed rice and lentils mains.
How to make Bhindi Do Pyaza
Prep and Sauté Okra (Bhindi)
1. Firstly, rinse 500 grams of okra pods 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 okra into ¼ inch slices, like in the picture below.
Ensure that there should not be any moisture or water droplets on the okra prior to chopping them. They should be completely dry.
2. Next, peel and thinly slice about 2 large onions. You will be needing 2 heaped cups of thinly sliced onions.
In a thick bottomed and heavy pan or wok over low heat, add oil or ghee. Then add the chopped bhindi.
Mix them with the oil and begin to sauté them on low to medium-low heat.
3. Sauté them on a low to medium heat, stirring often, until the okra becomes slightly tender and partially cooked but not browned. This typically takes about 4 to 5 minutes on a low to medium-low heat.
But keep in mind that the cooking time will vary with the thickness and size of the pan, quality of the okra and also the intensity of the flame.
Sauté Onions (Pyaz)
4. Next add the sliced onions.
5. Then add seasonings to the pan:
- ½ teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- salt to taste
6. Stir to combine the seasonings with the bhindi and onions.
7. Continue to sauté over low to medium-low heat.
8. First the onions will soften but you have to continue to sauté them stirring after every 2 to 3 minutes.
Make Bhindi Do Pyaza
9. Continue sautéing over low to medium-low heat until the onions become ligthtly caramelized or light golden. By this time the okra also become perfectly tender. Be careful to not overcook the bhindi, otherwise it might get mushy. Stir frequently.
Cooking the onions until they lightly caramelize, takes about 15 to 20 minutes on a low to medium-low heat. Again the timing will vary depending upon the thickness of the pan and intensity of the flame.
10. Lastly, add 1 teaspoon of dried mango powder (amchur powder) and 1 teaspoon of garam masala powder. For a more tangy taste, add a bit more of the dry mango powder.
Swap dry mango powder with ½ teaspoon lemon juice for some tang and brightness.
11. Mix well.
12. Serve Bhindi Do Pyaza warm as a main or side dish with roti or paratha. It can also be served as a side dish with a North Indian meal.
It can also be packed for a lunch box with a side of roti or paratha.
FAQs
How can I keep my bhindi (okra) from being slimy or mushy?
Slimy okra is usually a result of moisture getting into the bhindi. Be sure to thoroughly dry the rinsed okra before slicing. While cutting the okra, frequently wipe off the blade of the knife.
I do not recommend that you add any water to this dish while cooking. This “dry” saute method helps to keep the okra tender, and cuts down on sliminess and mushiness.
What should I serve with bhindi do pyaza?
I almost always serve this onion and okra dish with a side of roti or paratha. As a side dish it’s great with steamed white rice and dishes like dal tadka or paneer curry.
How long will leftovers keep well?
You can store cooled leftovers in an airtight container and keep in the fridge for up to 1 day. However, bhindi do pyaza definitely tastes best when enjoyed freshly prepared. Reheated okra tends to lose its great texture. This dish will not freeze well.
Step by Step Photo Guide Above
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
Instructions
Preparation
- 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.
- Now chop the okra into half to one 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 low heat for 4 to 5 minutes or till they become slightly tender.
- Now add the sliced onions. Add all the dry masala powders except garam masala powder and dry mango powder and mix well.
- Add salt too. Mix the okra well with the onions and ground spices .
- 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.
- Lastly, add the garam masala powder and dry mango powder.
- Mix the garam masala powder and dry mango powder with the okra and onions.
- 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.
Notes
- 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, tomato or tamarind paste reduces the sliminess of okra.
- You can lemon juice with dry mango powder.
- The recipe can be scaled to make a small batch that has 2 servings or a larger batch for 6 or more servings.
Nutrition
Bhindi do Pyaza recipe from the blog archives was first published on August 2009.
Made it today and turned out excellent. The only difference was that I added a tablespoon of tomato paste. Thank you!!!
Glad to hear that you enjoyed the bhindi do pyaza. Adding tomato paste sounds like a nice touch; it must have added a slight tang and richness. Thank you for trying the recipe and sharing your feedback.
I added tomatoes as well because we like our food a bit tangy, this turned out so well, thank you!!
I am glad the recipe turned out well with the tomatoes. Thank you for trying the recipe, and I’m happy you enjoyed it.
Alright, let me tell you something, just looking at the picture and my mouth is watering… 😛 i will try this one, for sure, okras are so delicious And healthy !!
very nice ?
super delicious!
Thank you.
Really tasty dish. We all love this preparation Dassana. I am a big fan of you and your cooking. I just love the way you prepare. Keep it up.
Thank you so much Asha. Glad you love this dish. Thanks again and take care.
Simply awesome.. as always 🙂 thankyou
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.
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.
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 recipes
welcome ajashra. thanks a lot for the feedback on the recipes you have tried.
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.
I like this
thankyou praveen.
Great simple dish .. I was wandering about the bhindi getting sticky .. and it’s explained quite greatly ! thanks
welcome samarth
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 🙂
thanks simmy for sharing positive feedback on bhindi do pyaza. good to know that both of you liked the dish.
Lovely bhindi …. came out really well. I tried your kadai mushroom as well was simply brilliant. THANK YOU SOOOO MUCH . Love all your recipes
welcome deepa. glad to know this. thanks for sharing positive feedback on recipes.
Absolutely loved this recipe Dassana, Spot on! Thank you again.
welcome deepti. thanks for sharing positive feedback.
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
sounds gud…will try it 2day only……………btw its gud to see ths site wz trying to get sme gud recipes………..tc
Simple and testy thanks
Loved the recipe ..thank you
welcome ayesha.
hmmmmmmmmm…..very tasty i love bhindi…….
wow yaar aap to simple aur teasty khana banate ho. apka bataya hua khana to bade easy tarike se paka sakte hain. thanks …..
what a great recipe …. it was so tasty… i like it and i easy to prepare.
thanks pratik.
My husband loves bhindi very much….& he really love this recipe….Thanks…
Excellent……….very testy…….
vry vry testy…dish
thanks priyanka
hello..its a vry testy bhindi
hi
hello…