Bhindi Do Pyaza Recipe

This is healthy dish that you can make on day to day basis. If you like the onions and okra then this is the recipe for you. As hubby loves okra, I do make many bhindi recipes. Okra is little tricky to cook. If not taken care properly then dish can become slimy. To avoid sticky and sliminess of okra you need to keep few things in mind.

1. wipe the okra dry completely. 2. keep cleaning the knife as it gets slimy. 3. Do not over mix it after adding okra in the pan. 4. Do not add any water while making okra dish. It has to dry stir-fry. 5. Add some sour ingredients the dish. In this recipe amchur is added. In general you can use lemon juice, tomatoes, tamarind. As the name says ‘do pyaza’ meaning double the amount of onions or onions are added twice in the recipe. This bhindi do pyaza recipe has two times the amount of onion compared to regular other dishes. There is another similar recipe on the blog – paneer do pyaza. This ‘do pyaza’ recipes are usually made with meat like mutton or chicken. and it is Hyderabadi recipe. There are many vegetarian recipes as well like this bhindi do pyaza, paneer do pyaza, mushroom do pyaza, shimla mirch do pyaza.

How To Make Bhindi Do Pyaza?

1. Wash the okra well, let the dry out completely if you have time. Otherwise wipe them dry using kitchen towel or paper napkin.
2. Now cut the head and tail part of the bhindi and discard them. Now cut the bhindi vertically into two slices. After slicing few bhindis your knife will get sticky. So wipe the knife with kitchen towel and continue slicing. So as you feel sticky, wipe it and continue. So it helps to avoid the sliminess while cooking okra.
3. Also slice the onions and chop green chili. If not using ginger paste then grate the fresh ginger.
4. Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
5. Then add sliced onions. Mix it.
6. Cook them till they become translucent or pink in color.
7. Now add ginger paste and chopped green chilies. Mix and saute for 30 seconds.
8. Then add sliced okra. Add salt, turmeric powder, red chili powder and coriander powder.
9. Mix it well.
10. Cover it and let it cook till okra are soft and cooked. Stir in between to make sure that okra does not stick to the pan. TIP: when you open the lid, be careful and make sure that collected water under the lid does not go into the okra subzi, otherwise it will become slimy.
11. Once okra are cooked, add garam masala and amchur powder.
12. Stir well.
13. Bhindi do pyaza is ready to serve. Remove it to a serving bowl or keep the pan covered if not serving right away. So it stays warm till the time of serving. Serving suggestion: Serve bhindi do pyaza with roti/phulka or paratha. Or serve as a side dish with your dal-rice.