Bhindi Do Pyaza Recipe | Stir Fried Okra with Onion Tomato Gravy
Bhindi Do Pyaza, a dry Punjabi recipe made with bhindi/okra in spicy onion tomato gravy. The main ingredient in this recipe is “Pyaz” (Onions) and the quantity is twice than what is used normally. That’s why the name Do Pyaza. The use of so many onions in this dish makes it more delicious, so do try it out. It is very popular dish in every restaurant menu. Cooking okra is challenging when it starts to leave its stickiness, which as a result spoils the dish. While chopping you need to take care and prevent it from moisture. Bhindi Do Pyaza is a dry version and stickiness can be minimised while frying it with extra amount of onions. This recipe goes very well with rotis or chapatis as a side dish with Yellow Dal Tadka, served for either lunch or dinner. For other bhindi recipes, visit Okra with Babycorn and Beetroot.
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Side Dish
Cuisine: North Indian
Ingredients for making Bhindi Do Pyaza Recipe
- Okra/Bhindi- 500 gms
- Onions- 2 large sized ( Slice 1 onion into large cubes and I onion into fine cubes)
- Tomatoes- 2 medium sized (Cut 1 tomato into fine cubes and 1 tomato pureed)
- 1 Green Chilli, finely chopped
- 1 teaspoon ginger garlic, crushed
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- Asafoetida (Hing)- A pinch
- 1/4 teaspoon garam masala
- Salt to taste
- 2 tablespoon yogurt
- 3-4 tablespoon cooking oil
Method to make Bhindi Do Pyaza Recipe
Step 1: Wash Bhindi well in running water and wipe it with kitchen towel. Now chop the bhindi into 1 inch pieces.
Step 2: Heat 2 tablespoon oil in a pan and slightly roast chopped bhindis. Stir fry on both the sides at medium flame.
Step 3: When bhindi starts to change colour, transfer it into a plate and keep aside.
Step 4: In the remaining oil, sauté half cubed oinons and tomatoes for 2-3 minutes till they become transparent. Transfer them in another plate and keep aside.
Step 5: Now, take a heavy bottom kadai, heat 2 tablespoon oil. Add cumin seeds, fenugreek seeds and hing. Once they start to crackle, add crushed ginger garlic and stir for 2 minutes.
Step 6: Then add finely chopped onions, green chillies and sauté for 3 minutes till the raw smell goes away.
Step 7: Add tomato puree and mix well. Put turmeric powder, coriander powder, red chilli powder and salt and mix well. Then add yogurt in it and stir till the masala starts separating oil.
Step 8: Add the roasted bhindi and give it a mix. Cover the lid and simmer it for 7-8 minutes.
Step 9: Once bhindi absorbs the masala well, add the sautéed cubed onions and tomatoes. Now, sprinkle some garam masala over it. Stir well.