Bhindi Do pyaza is a perfect vegetarian and gluten-free side dish using Ladies Finger (bhindi/okra) and double the amount of Onions. Also it is one of the popular vegetarian recipes from north-Indian cuisine.
The literal translation for ‘do pyaza’ is double onions (do means double in Hindi language and pyaza means onion). So any do pyaza dish has basically twice the amount of onions than what one would normally use.
Here is the Bhindi Do Pyaza which includes lots of okra sauteed with fragrant onions and seasonings.
It is super simple and tastes great as a side dish with paratha, naan, or even plain and simple roti.
The event-related to this post :
‘A-Z Recipe Challenge Season-2‘ has come up with the alphabet ‘C‘. That means, there must be a recipe post having the main ingredient name (Hindi name) starting with the alphabet C. So I opted C for ‘Chana Dal’ and the end result is this ‘Chana Dal Peda’.
— RECIPE CARD —
Bhindi Do Pyaza (restaurant style)
- 300 gram Bhindi (ladies finger)
- 1 no. Onion (finely chopped)
- 1 no. Onion (cubed)
- 1 no. Tomato (finely chopped)
- 1 no. Tomato (cubed)
- 1 tsp Ginger Garlic paste
- 1 tbsp Fresh cream
- 1½ tsp Red chilli powder
- ½ tsp Coriander powder
- ½ tsp Cumin powder
- ½ tsp Cumin
- ½ tsp Garam masala powder
- ¼ tsp Turmeric powder
- 1 tsp Butter
- 1 tbsp Tomato sauce
- 1 tsp Sugar 3
- 3 tbsp Oil
- Kasoori methi as needed
- Water as needed
- Salt as needed
- Wash and clean all the bhindis.
- Then remove the top and the bottom of all of them, cut into 2-3 inch pieces. Keep aside.
- Now heat oil in a deep pan.
- When oil is hot enough, then add okra gently and fry for 4-5 minutes over medium flame.
- Soon bhindis look slightly brownish in color.
- Lower the heat and take out the bhindis to a plate.
- Into the same pan with the remaining oil, add first cumin seeds and allow to splutter.
- Add finely chopped onion and saute till light brown in color over low-medium heat.
- Then add ginger-garlic paste and saute for few seconds.
- Now add the finely chopped tomatoes and cook for few minutes or until the tomatoes are fully cooked, mushy.
- Then add all the spice powders, salt and mix well.
- Add 1 tbsp water and cook the masala.
- When the paste starts oozing out oil, add the fried okras aka bhindis and gently mix.
- Pour 1/2 – 1/3 cup water (depending upon the consistency of the curry desired) along with sugar and onion cubes.
- Give a gentle stir and allow to cook by covering the pan for 3-4 minutes.
- Then add the tomato cubes, fresh cream and mix again gently.
- Cook for 1-2 minute more without covering the pan.
- Finally add butter and turn off heat.
- Sprinkle kasoori methi and serve the bhindi do pyaza hot with paratha or roti !
- Sugar is optional here, but it balances the taste of tomatoes.