About Bhindi Do Pyaza

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 Bhindi (Okra)

  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)

  1. Next add the sliced onions.
  2. Then add seasonings to the pan:

½ teaspoon of turmeric powder1 teaspoon of red chili powdersalt to taste

  1. Stir to combine the seasonings with the bhindi and onions.
  2. Continue to sauté over low to medium-low heat.
  3. First the onions will soften but you have to continue to sauté them stirring after every 2 to 3 minutes.

Make Bhindi Do Pyaza

  1. 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.
  2. 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.
  3. Mix well.
  4. 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. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Bhindi Masala Recipe (Punjabi Style) Bhindi ki Sabji | Easy Bhindi Sabzi Bharwa Bhindi (Stuffed Okra) Kurkuri Bhindi (Indian Fried Okra) This Bhindi do Pyaza recipe post from the blog archives (first published in August 2009) has been updated and republished on 26 June 2021.

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title: “Bhindi Do Pyaza " ShowToc: true date: “2024-09-30” author: “Eric Landers”

About Bhindi Do Pyaza

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 Bhindi (Okra)

  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)

  1. Next add the sliced onions.
  2. Then add seasonings to the pan:

½ teaspoon of turmeric powder1 teaspoon of red chili powdersalt to taste

  1. Stir to combine the seasonings with the bhindi and onions.
  2. Continue to sauté over low to medium-low heat.
  3. First the onions will soften but you have to continue to sauté them stirring after every 2 to 3 minutes.

Make Bhindi Do Pyaza

  1. 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.
  2. 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.
  3. Mix well.
  4. 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. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Bhindi Masala Recipe (Punjabi Style) Bhindi ki Sabji | Easy Bhindi Sabzi Bharwa Bhindi (Stuffed Okra) Kurkuri Bhindi (Indian Fried Okra) This Bhindi do Pyaza recipe post from the blog archives (first published in August 2009) has been updated and republished on 26 June 2021.

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