In this post, I am sharing an easy and quick bhindi do pyaza recipe that comes together in under 30 minutes. You could easily make it vegan (just skip the yogurt!). If you love okra, do check out my other bhindi recipes like bhindi kadhi, bhindi aloo, bharwa bhindi, besan bhindi.
About Bhindi Do Pyaza
In Hindi, Bhindi = Okra, Do = Two or Twice, Pyaz = Onions Simply put, bhindi do pyaza is a dry or or semi dry north indian style okra curry made with double amount of onions.The double onion quantity makes it taste mildly sweetish and spices are added to complement that mellow sweetness. The double quantity of onion is added at different stages of cooking. Onions are used both for making the masala (curry base) as well as the main ingredient. Do pyaza recipes (also called as do piaza )come from mughlai cuisine with prominent umami flavors thanks to generous use of onions. In the original form, do pyaza was cooked with meat. But slowly, the vegetarian variations got popularized too. Known for their unique smoky and spicy taste, these dishes are served on dhaba (street diners) menus as well as in restaurants with both non vegetarian and vegetarian versions. Bhindi do pyaza is a very popular dish in indian cuisine, especially in restaurants of north india.
Why you will love this recipe
Not too oily like in restaurants, but not a simple stir fry either. A very balanced dish that will satisfy your cravings. I take the middle route and the taste is somewhere between homestyle and restaurant style. Its not too rich but has comforting flavors of restaurant style dishes. The flavor of onions is not overpowering - the taste of masala is neither sweetish nor too savory. I feel that bhidi do pyaza gets better as it sits making it good for meal prep. Try it with a hot paratha for lunch! This is a customizable recipe- made easily vegan if you wish. Or use pearl sambar onions if you like.
How To Make Bhindi Do Pyaza (Step by Step Photos)
Choosing Okra
Always look for in season, deep green (emerald) colored okra that isnt too thick (meaning its over ripe and has lot of seeds inside). When purchasing, (if possible) I usually choose small and shorter bhindis for making do pyza because I want o avoid chopping them in halves or thirds. I highly recommend you do the same. Since we are going to shallow fry the bhindi, chances are that chopped bhindi will give off its juices and become slimy.
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. To cook slime free bhindi in any recipe you make, the key is that the okra should not be wet or semi when it goes in the pan. For air drying, 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.
Other Prep
Peel, cut in half and slice the onions. These are for the masala. Peel, and cut the onions in large chunks or petals. These will go towards the end. Coarsely pound the coriander seeds using a small mortar and pestle. Julienne the fresh ginger. Mince the fresh garlic cloves using mortar and pestle. Finely chop the tomatoes. In a small bowl, beat the yogurt.
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 till its a bit smoky. (image1) 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. (images 2&3)
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- Don’t 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. (image 4) Set aside and now make the do pyaza masala next.
Note- If you want, you may shallow fry the onion petals as well, I don’t.
Make The Bhindi Do Pyaza Masala
You would have leftover oil after shallow frying, add another 2 tablespoon of oil and let warm up. Temper the oil with cumin seeds, coriander seeds and fennel seeds on low medium flame. Let crackle for a few seconds. (image5) Add the sliced onions next. On medium heat, lightly brown the onions. (image6) Next add the whole green chillies, ginger and garlic. Saute with the onions for 10-12 seconds till you smell a wonderful aroma. (image7) Sprinkle the powdered spices (coriander powder, red chili powder, turmeric powder) next and sauté for a minute or so taking care not to burn. If needed add a splash of water. (image8) Add the tomatoes next, sprinkle pinch of salt and cook down the tomatoes smushing them from the back of spoon till they become part of the masala. You will start seeing tiny oil bubbles on the sides. (images 9 & 10) 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 and mix. Dont dry out the masala too much. We want a semi-dry onion-tomato masala. (images 9 & 11) Add the shallow fried bhindi along with the onion petals. Mix well and let cook for 3-4 minutes til you see that the onion petals are soft. Bhindi is already cooked from shallow frying so we don’t have to cook for long. (image13 & 14)
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 fresh coriander leaves. You can taste and add some amchur powder(dry mango powder) as well. (image 15) Bhindi do pyaza is ready. Serve warm (image 16)
Recipe Tips
Dont 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 for more.
Serving Ideas
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.
