Bhindi Do Pyaza (Okra With Onions)
Bhindi Do Pyaza is a delicous indian vegetarian sabji of fresh green okra sautéed with caramelized onions, tomatoes, yogurt and spices. It gluten-free okra side dish that goes well in most indian meals.
Ingredients
- 400 g bhindi okra (fresh or frozen)
- 1 large (~120g) onion layers separated and cut into chunks or petals
- ¼ teaspoon salt
- 4-5 tablespoon oil for shallow frying, I use mustard oil
For Do Pyaza Masala
- 2-3 tablespoon cooking oil if needed
- ½ teaspoon cumin seeds
- ¾ teaspoon coriander seeds coarsely crushed
- ¼ teaspoon fennel seeds
- 250 g onions thinly sliced
- 2 indian green chilies (hot) slit, keep whole (adjust to taste)
- ½ inch ginger julienne
- 1 teaspoon garlic minced
- 1 teaspoon coriander powder
- 1 teaspoon kashmiri chili powder (for color, substitute with paprika)
- 1 teaspoon red chili powder (hot, substitute with cayenne)
- ¼ teaspoon turmeric powder
- 2 (~150g) tomatoes finely chopped
- ¼ cup yogurt full fat ,beaten (see notes for vegan version)
- 1 teaspoon salt adjust to taste
- 2 tablespoon fried onions birista, store bought, optional
- ¼ cup cilantro finely chopped
Instructions
Prep the Bhindi
- Start by preparing the okra for cooking. To do so, thoroughly wash the fresh bhindi a day or at least 5-6 hours ahead of cooking and let air dry. Air drying bhindi and storing to cook ahead is best.
- To air dry, place a large kitchen towel on the counter and spread the washed bhindi in a single layer. Leave to dry for few hours.
- Once the bhindi is completely dry, cut off the ends. If you have longer bhindi, cut in half.
Shallow Fry The bhindi
- Warm up oil in a wide and heavy bottomed kadai/ any cooking pot. If you are using mustard oil, warm it til its a bit smoky.
- Carefully, slide the bhindi into the oil from one side. Shallow fry the okra for 5-6 minutes on medium heat. Stir 1-2 times to make sure that they fry on all sides.
- Tip # 1 - Shallow fry on constant medium heat. On low heat, the bhindi starts releasing its juices. On high heat, chances are that the okra will burn from outside and remain raw from inside. Tip # 2 Don't stir too much while shallow frying else the bhindi starts getting slimy. Tip # 3- Dont add salt while shallow frying. Salt causes the bhindi to release its juices leading to sliminess.
- Transfer the shallow fried bhindi on a plate. Immediately, sprinkle some salt to season while the okra is still hot. Set aside and now make the masala next.
Make Do Pyaza Masala
- You would have leftover oil after shallow frying. Add, 2 tablespoon of oil and let warm up.
- Temper the oil with cumin seeds, coarsely crushed coriander seeds and fennel seeds. Let crackle for a few seconds.
- Add the sliced onions next. On medium heat, lightly brown the onions.
- Next add the whole green chilies, ginger and garlic. Saute with the onions for 10-12 seconds till you smell a wonderful aroma.
- Sprinkle the powdered spices next and sauté for a minutes or so taking care not to burn. If needed add a splash of water.
- Add the tomatoes next, sprinkle a pinch of salt and cook down the tomatoes smushing them from the back of spoon till they become part of the masala. You will see tiny oil bubbles on the sides.
- Reduce the heat to low and add the beaten yogurt next. Saute and cook down with the masala till you see oil bubbles again. Add salt now. Dont dry out the masala too much. Taste and adjust the salt if needed.
- Add the shallow fried bhindi along with the onion petals. Mix well and let cook for 5-6 minutes till you see that the onion petals are soft. Bhindi is already cooked from shallow frying so we dont have to cook for long. Tip - Avoid stirring and mixing mashing too much once you have added the bhindi to prevent the masala from getting slimy.
- Finish with birista(fried onions, optional)and chopped cilantro. You can taste and add some amchoor (dry mango powder) as well. Bhindi do pyaza is ready. Serve warm.
Notes
- Don't skimp on oil. Certain vegetables like fresh okra, eggplant, cauliflower etc need extra oil while cooking to bring out their best taste.
- Make sure that okra is fully dry before you start cooking it. I cannot say this enough.
- The dish tastes best when cooked with red onions.
- To Make Vegan Bhindi Do Pyaza- Skip the yogurt in this recipe. Add a sour ingredient like ½ teaspoon amchoor powder (dry mango powder) or lemon /lime juice to finish.
- For a restaurant style taste, you could add a little bit of tomato puree as well while making the masala.
- For punjabi style bhindi do pyaza, finish with garam masala powder and kasuri methi.
- Instead of green chillies, you could add dried red chilies for a smoky taste.
- I have a section dedicated to tips on cooking okra in this post, please check it out.
- In my opinion, bharwa bhindi pairs best with indian bread like roti or paratha. It tastes good with naan too.
- Serve as a gluten-free side dish with oats roti.
- Serve with jeera rice or steamed rice, mango dal and side of garlic pickle for a simple indian meal.
- Pack in lunch box. This dish tastes good at room temperature.
Nutrition
Calories: 273kcalCarbohydrates: 16gProtein: 4gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 2mgSodium: 776mgPotassium: 468mgFiber: 5gSugar: 5gVitamin A: 1104IUVitamin C: 29mgCalcium: 131mgIron: 1mg
Tried this recipe?Let us know how it was!