Bhindi do Pyaza is a popular vegetarian variant of traditional Chicken do Pyaza or Murg do Pyaza.
There are many beliefs to why it is called Bhindi-do-Pyaza. Some believe that it is because we use Onions or Pyaz two times in this recipe it is called do-pyaza or twice onion. Some also believe that amount of onions in this recipe is double than that of regular Bhindi or Okra recipes, hence called do-pyaza or double the onion Whatever be the reason, I believe it is double tastier than regular Bhindi or Okra recipes and I am sure you are going to love this delicious Bhindi-do-Pyaza too.
Here I also want to mention that choosing right Bhindi or Okra (or Lady Finger) is very important for this Bhindi do Pyaza recipe. While choosing Bhindi look for young and small pods as they are tender. Large ones are hard and tough to cook. Choose Bhindis or Okras that are unblemished, firm and bright in color. Also before cooking Okra wash them and dry them with paper napkin before chopping. This way Bhindi or Okra will not be loose or slimy while making bhindi do pyaza.
Bhindi do Pyaza can be made in many ways. This recipe of making bhindi do pyaza is my favorite as it is easy and also closest to restaurant recipe. In restaurants while making bhindi do pyaza mostly Bhindi or Okras are deep fried but since we are making for home, we will just saute them on pan with onions.
I love this easy and quick method of making Bhindi do Pyaza. If you are looking for more restaurant style curries or sabzi you may like matar pabeer, dum aloo, mix vegetable, spinach in mushroom curry.
Bhindi-do-pyaza step by step instructional video below:
If you are bhindi lover you will also like bharwan bhindi or stuffed bhindi recipe.
Bhindi do Pyaza detailed recipe card below:
- Dry red chilly: 2-3,
- Okra (bhindi) chopped in 1” pieces: 2 2/1cup,
- Onions cut in big squares: ½ cup,
- Cumin seeds: 1tsp,
- Fine sliced onions: 1 cup,
- Garlic and ginger paste: 1tbsp,
- Turmeric (haldi) powder: ½ tsp,
- Coriander (dhania) powder: 2tsp,
- Cumin (red chilly) powder: 1tsp,
- Red chilly powder: 1tsp,
- Thick ypgurt/curd: 2tbsp,
- Slit green chilly: 1,
- Garam masala: ½ tsp,
- Fresh lemon juice: 1tsp,
- Fine chopped coriander leaves: 1tbsp,
- Wash, wipe and cut bhindi in 1’ pieces.
- In a pan heat little oil on medium flame and add 2-3 dry red chillies. Cook chillies for few seconds, now add cut okra and saute for few minutes.
- Add some salt, mix well and cover the bhindi for 7-8 minutes. We have to cook the okra/ bhindi till they are almost half done.
- Saute them after every few minutes to avoid burning.
- After 7- 8 minutes uncover the bhindi and add onions square and cook in open for 4-5 minutes or till onions also get some color.
- After 5 minutes switch off the heat and keep okra aside.
- In another pan heat some oil add, cumin seeds, sliced onions and salt.
- Saute and cover till onions become soft and light brown in color almost for 5-6 minutes.
- Saute them couple of times in between to avoid them burning.
- When onions turn light brown add ginger garlic paste and cook for more 7-8 minutes.
- Now add turmeric powder and mix well.
- Add coriander powder, cumin powder, chilly powder mix well and add thick curd and stir continuously to avoid curdling.
- Cook till masala looses oil and then add slit green chilly, little water mix and boil till gravy looses oil again.
- Now add ½ cup of water as we want thick consistency. And let the gravy boil.
- Now add cooked bhindi and onions and mix everything and cook for 4-5 minutes.
- Garnish with chopped coriander leaves and some lemon juice.
- Bhindi to pyaza is ready to serve.
- Serve iBhindi do pyaza with rice, paratha or chapatti.
2. Adjust chillies according to your taste.
3. In making bhindi do pyaza first I have saute the bhindi in little oil. Traditional recipe calls for deep fried bhindi. If you want you can deep fry bhindis.