• Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • ABOUT

Swasthi's Recipes

Home >> Recipes >> Veg Curry

Bhindi do pyaza (Restaurant style Indian okra recipe)

By swasthi , on October 21, 2020, 8 Comments, Jump to Recipe

Bhindi do pyaza is a restaurant style North Indian dish made with okra, spices, herbs & double the amount of onions. Bhindi is the Indian name given to okra. “Do” means twice & “pyaz” refers to onions. So as the name says bhindi do pyaza is okra cooked with twice the amount of onions.

bhindi do pyaza

There are different notions about the term “Do pyaza”. Some say it is twice the amount of onions, some say it is 2 kinds of onions and according to many others it is adding onions twice at 2 different stages in 2 different forms.

Advertisement

Whatever be the meaning, bhindi do pyaza tastes great and has very unique flavors that come from frying the onions. If you are bored with the regular bhindi masala then give this a try!!

Do pyaza was originally from the Mughal cuisine & became so much popular in the restaurants. There are many different ways it is made. Usually a sour ingredient like yogurt, raw mango or tomatoes are used to balance the sweet flavors of onions.

Bhindi do pyaza is best served with basmati rice, roti or naan. It also goes well with flavored rice like jeera rice or turmeric rice.

This recipe will yield you bhindi do pyaza that has a consistency similar to the one served in the restaurants. It is neither too dry nor has a lot of gravy. But it is in between them.

If you prefer more gravy/sauce in the dish, increase all the ingredients proportionately except bhindi.

indian okra in a kadai

Here is how to make it.

Preparation

1. Rinse bhindi under running water well and drain them. Wipe them dry with a clean kitchen cloth. Chop them to ¾ to 1 inch pieces. You can keep them longer too as served in restaurants.

2. Pour 1 tablespoon oil to a hot non-stick pan. Fry the okra on a medium high flame stirring often until they are half cooked.

frying okra in a non stick pan

3. Keep stirring to fry them evenly. Reduce the flame if needed in between. Fry them until they are no more slimy and partially cooked. We don’t need fully cooked okra. It took me exactly 6 minutes to cook down to this stage. Transfer to a plate.

semi fried okra in a pan

How to make bhindi do pyaza

4. Pour 2 tablespoons oil to the same pan. Turn down the flame to low. Then add cumin and carom seeds.

adding spices to oil

5. When the seeds sizzle in oil, add fine chopped onions.

adding onions to pan
Advertisement

6. Saute them on a medium flame until golden stirring constantly. We need golden onions here. Add ginger and garlic. Saute for 40 to 60 seconds until a nice aroma comes out.

adding ginger garlic to make bhindi do pyaza

7. Then add tomato puree. Saute them until most of the moisture in the tomatoes evaporate.

adding tomato puree

8. Then add garam masala, red chilli powder, coriander powder and salt.

adding spice powders
Advertisement

9. Mix and saute this masala very well until a nice aroma comes out. This takes about 3 to 4 minutes.

sauteing masala to make bhindi do pyaza

10. Pour ½ to ¾ cup water. I poured ¾ cup water. Cover and cook on a medium heat until the masala cooks well & turns thick.

cooking masala with water

11. Add bhindi, amchur powder and kasuri methi. Mix well. Crush kasuri methi in your hands before adding.

adding okra to masala

12. Pour another 4 to 6 tbsps water to bring it to a curry consistency. Mix well. Cover and cook until bhindi turns tender & fully cooked. Ensure the curry has reached a thick consistency before proceeding to the next step. I forgot to take a picture here. (for consistency check pic in step 15). Turn off the stove. Taste test and add more salt if needed.

cooking bhindi to make do pyaza

Tempering

13. When you are done cooking the bhindi, make the tempering in a different pan. Pour 1 tablespoon oil to another small pan. Keep the flame to high and add the onion layers. Don’t get confused here. I have used a different pan for tempering, both the pans look same.

frying onions
Advertisement

14. Fry them for 2 minutes until a nice aroma comes out. The onions must become transparent yet remain crunchy. Then add 2 dried red chilies and fry until a nice smoky and pungent aroma comes out. Do not over fry as they will burn and taste bitter.

frying red chilies in oil to temper

15. Quickly pour this (onions & red chilies along with oil) to the bhindi do pyaza. Also add ginger juliennes and coriander leaves. Give a gentle mix from the sides leaving the red chilies & some onions on top. Cover and turn off the stove.

adding tempering to cooked bhindi do pyaza

Serve bhindi do pyaza with basmati rice, roti or any flavoured rice.

bhindi do pyaza recipe
Advertisement

Related Recipes

bhindi masala

Bhindi masala...

bhindi fry recipe

Bhindi fry re...

bhindi ki sabzi

Bhindi ki sab...

ladies finger fry bendakaya fry

Ladies finger...

bendakaya pulusu recipe , okra in tamarind gravy

Bendakaya pul...

paneer recipes

Paneer do pya...

Advertisement
bhindi do pyaza

Bhindi do pyaza

Easy Indian dish made with okra, double the amount of onions, spices and tomatoes. This restaurant style bhindi do pyaza is delicious, flavorful and easy to make. Serve it with roti
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 300 grams bhindi (okra)
  • 1 medium onion (100 grams or shallots) (diced, layers separated)
  • 2 tablespoon oil
  • 2 dried red chilies
  • ½ inch ginger (julienned)

For masala

  • 1½ tablespoon oil
  • ½ teaspoon cumin seeds
  • ¼ teaspoon carom seeds (ajwain)
  • 2 medium onions (210 grams, 1 cup fine chopped)
  • 1 teaspoon garlic (chopped) (3 medium)
  • ¾ teaspoon ginger (chopped) (½ inch)
  • 2 medium tomatoes pureed (200 grams, ¾ cup puree)
  • ¾ to 1 teaspoon kashmiri red chilli powder (adjust to taste)
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • ½ to ¾ teaspoon salt (adjust to taste)
  • ½ to ¾ cup water (use as needed)
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • ½ teaspoon amchur (dried mango powder or lemon juice)
Advertisement

Instructions

Preparation

  • Rinse okra very well under running water and drain them completely. Wipe them with a clean kitchen towel and chop to 1 inch pieces.
  • Fine chop 2 onions. Puree 2 tomatoes in a blender. Fine chop finger and garlic.

How to make

  • Heat a non-stick pan with 1 tablespoon oil and fry okra on a medium high flame for 5 minutes stirring often.
  • They would be partially cooked & most of the slime goes away. Remove them to a plate.
  • Pour 2 tablespoon oil to the same pan. When the oil becomes hot, add cumin and carom seeds. Take care not to burn the spices as the pan is too hot at this stage.
  • Then add onions and saute until they turn golden.
  • Stir in the ginger garlic and saute for 30 to 50 seconds. Then add tomato puree.
  • Cook until most of the moisture in the tomato puree dries up. Then add red chilli powder, coriander powder, garam masala and salt.
  • Mix all of these and cook the masala on a low heat until a nice aroma comes out. This takes about 3 minutes.
  • Then pour ½ to ¾ cup water and cook the masala until it turns thick.
  • Transfer the fried okra, amchur and kasuri methi. I poured another 4 to 6 tablespoons water to bring it to a curry consistency.
  • Stir and cook covered until okra turns tender. Taste test and add more salt if needed.

Tempering

  • In a small pan, heat 1 tbsp oil. Add the onions (layers separated) and fry them on a medium high heat until a nice sweet aroma comes out. This takes about 2 to 3 mins. Do not overcook the onions, they should remain crunchy.
  • Then add dried red chilies and stir. The chilies will begin to emit a strong pungent aroma. Turn off quickly and pour this to the bhindi do pyaza. If you fry the chilies longer, they will burn and will impart a bitter flavor.
  • Also add ginger juliennes. Stir and cover the pan.
  • Garnish with coriander leaves. Serve bhindi do pyaza with basmati rice or roti.
Advertisement

Notes

  1. Tempering imparts a smoky aroma. If you prefer to make the dish in one pan, skip the tempering. Onion layers and red chilies can be fried after frying bhindi in the same pan. But frying them in the last step and adding to the simmering curry is what makes the entire dish aromatic.
  2. Fine chopping onions and pureeing tomatoes is very important. This helps the curry bind well without separating water.
  3. This is a restaurant style dish so more oil is used in the recipe. If you are on a low fat diet, cut down the serving size but don’t cut down the oil in the recipe. It won’t taste the same.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Bhindi do pyaza
Amount Per Serving
Calories 253 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g6%
Sodium 415mg18%
Potassium 654mg19%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 9g10%
Protein 4g8%
Vitamin A 1494IU30%
Vitamin C 80mg97%
Calcium 116mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

WhatsApp
Share
Pin
Reddit
Tweet
Email
FOR MORE RECIPES

Check your inbox or spam folder to confirm your subscription.


Bhindi do pyaza (Restaurant style Indian okra recipe)
WhatsApp
Share
Pin
Reddit
Tweet
Email

Related Posts

Advertisement

FEATURED RECIPES

Breakfast Recipes

Upma recipe (r…

upma recipe

Cake Recipes

Banana cake re…

banana cake recipe

Breakfast Recipes

Aloo paratha r…

aloo paratha

vegetarian

Paneer recipes…

paneer recipes

Dal Recipes

Dal makhani (S…

dal makhani recipe

Rice Recipes

Veg biryani re…

veg biryani

Advertisement

POPULAR RECIPES

Idli recipe (S…

soft idli

Samosa recipe …

samosa

Pav bhaji reci…

pav bhaji

Eggless chocol…

eggless chocolate cake

Palak paneer r…

palak paneer

Rajma recipe |…

rajma

Advertisement

Paneer butter …

paneer butter masala

Kadai paneer r…

kadai paneer

Paneer tikka r…

paneer tikka

Advertisement

About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Read more..

Reader Interactions

Share Your Comments & Feedback: Cancel reply

Recipe Rating




Comments

  1. Advertisement
  2. Rocky says

    December 7, 2020

    Can I use frozen okra?

    Reply
    • swasthi says

      December 8, 2020

      I have never tried with frozen okra. Pat them dry with kitchen tissues and try.

      Reply
  3. Deepa says

    December 4, 2020

    Adding ajwain was so good. I also put 2 boiled potatoes. Turned out yum

    Reply
    • swasthi says

      December 4, 2020

      Glad to know!

      Reply
  4. Tara says

    September 26, 2020

    Hello
    Looking for your recipe of Sabudana khichdi.

    Reply
    • swasthi says

      September 27, 2020

      Hi,
      You can check the recipe here – Sabudana khichdi

      Reply
  5. Hema says

    September 10, 2020

    5 stars
    Thank you. I made this last night. I also used little crushed fennel seeds. Absolutely good.

    Reply
    • swasthi says

      September 11, 2020

      Welcome Hema
      Glad to know you liked it. Thanks for leaving a comment.

      Reply

Primary Sidebar

Advertisement

DIWALI RECIPES

JALEBI RECIPE
RASGULLA RECIPE
RASMALAI RECIPE
GULAB JAMUN
BESAN LADOO
KAJU KATLI
RAVA LADDU
Advertisement

CATEGORIES

DINNER RECIPES
SANDWICH RECIPES
BREAKFAST RECIPES
RICE RECIPES
CHUTNEY RECIPES
SNACKS RECIPES
SWEETS RECIPES

Follow me on social media

Facebook

Like

Instagram

Follow

Pinterest

Follow

Twitter

Follow
Advertisement

HEALTH CORNER

RAGI RECIPES
OATS RECIPES
MILLET RECIPES

Advertisement
Advertisement

© 2012 - 2020 - Swasthi's Recipes. The content is copyrighted to SWASTHI'S and may not be reproduced in any form.