Special Bhindi Do Pyaza is a celebration of two humble ingredients — bhindi and onion. It’s quick, easy, and packed with flavor, making it a must-try for every Indian kitchen.
🌟 IntroductionBhindi Do Pyaza is a popular North Indian dish known for its rich onion flavor and lightly spiced taste. The name "Do Pyaza" literally means "double onions" – this refers to using onions in two different stages and styles for layered texture and flavor.This Special Bhindi Do Pyaza recipe turns everyday okra (bhindi) into a restaurant-style delicacy — crispy, tangy, and perfectly spiced.
Servings: 4
Cost: 100
Ingredients
Main:
- 250 g bhindi okra/ladyfinger – washed, dried, and chopped
- 2 large onions thinly sliced
- 1 medium onion diced
- 2 tbsp oil for frying bhindi
- 2 tbsp oil for cooking
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 1 medium tomato finely chopped
- 1 –2 green chilies slit
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- Fresh coriander leaves chopped
Instructions
Step 1: Prep and Cook Bhindi
- Wash and pat dry bhindi. Cut into 1-inch pieces.
- Heat 2 tbsp oil in a pan. Add bhindi and sauté on medium heat until soft and slightly crisp. Set aside.
Step 2: Make the Base
- In another pan, heat 2 tbsp oil. Add cumin seeds.
- Add diced onion and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Add tomatoes, green chilies, turmeric, chili powder, coriander powder, and salt. Cook until tomatoes soften and oil separates.
Step 3: Add Bhindi & Sliced Onions
- Add cooked bhindi to the pan and mix well with the masala.
- Add the sliced onions (raw) and sauté for 3–5 minutes until they soften slightly but retain crunch.
- Sprinkle garam masala and chopped coriander.
🍽️ Serving Suggestions
- Serve hot with roti, naan, or paratha
- Pairs well with jeera rice and dal tadka
- Add a side of raita or pickle for a complete meal
💡 Tips for Perfect Bhindi Do Pyaza
- Dry the bhindi completely before cooking to avoid sliminess
- Fry bhindi separately for non-sticky and crisp texture
- Add sliced onions at the end to retain the “do pyaza” style
- Use mustard oil for authentic North Indian flavor