Bhindi Do Pyaza

Ingredients

• 400 gokra (bhindi), cut into rounds
• 2 tablespoons, dividedvegetable oil
• 2 largered onions, cubed
• 1.5 teaspoonschopped ginger
• 2dried red chillies, broken
• 1/2 teaspooncumin seeds
• 1/2 teaspoonfennel seeds
• 1/4 teaspoonturmeric powder
• 1/2 teaspoongaram masala
• 1/4 teaspoonamchur (dried mango powder)
• to tastesalt
• 1/2 teaspoon (optional)lemon juice
• 2cloves
• 2green cardamom pods
• 1cinnamon stick
• 2black cardamom pods
• 6–7peppercorns

Instructions

1. 1

   Heat the oil

   Warm 1 tablespoon of the oil in a pan over medium heat.

2. 2

   Add the okra

   When the oil is hot, add the sliced okra.

3. 3

   Cook the okra

   Sauté over medium heat for 10 minutes, then turn the heat to low and cook for a further 5 minutes. Take the okra out of the pan and set it aside.

4. 4

   Fry whole spices

   Heat the remaining 1 tablespoon of oil in the same pan. Add the cloves, green cardamom, cinnamon, black cardamom and peppercorns, and sauté until fragrant.

5. 5

   Sizzle the seeds

   Add the cumin and fennel seeds and let them sizzle.

6. 6

   Add ginger chilli

   Stir in the chopped ginger and broken dried red chillies.

7. 7

   Soften the ginger

   Sauté until the ginger starts to turn golden.

8. 8

   Add the onions

   Add the cubed onions and mix them in. Add the turmeric and salt as well.

9. 9

   Cook the onions

   Cook for 2–3 minutes, or until the onions turn translucent.

10. 10

    Return the okra

    Add the cooked okra to the pan and mix.

11. 11

    Season the sabzi

    Add the garam masala and amchur, then stir to combine.

12. 12

    Finish cooking

    Turn the heat to low and cook the sabzi for 4–5 minutes.

13. 13

    Add lemon juice

    Stir in the lemon juice, if using. Serve the bhindi do pyaza with roti or another bread of your choice.

What is bhindi do pyaza?

Bhindi do pyaza is an Indian okra sabzi made with a generous amount of onion; “bhindi” means okra and “do pyaza” refers to a dish prepared with plenty of onion. This version cooks the okra separately before bringing it together with onions and a fragrant mix of whole and ground spices.

The separate cooking stages help the okra soften before it is mixed into the spiced onion base. It is a simple, vegan dish that is traditionally enjoyed here with plain roti.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 3g protein, 16g carbs, 8g fat.

The okra and onions provide most of the carbohydrates, while the vegetable oil is the main source of fat. The dish has a modest amount of protein, so serving it with dal or another protein-rich accompaniment can make the plate more balanced.

Preparing the okra

Even rounds: cut the okra into similarly sized pieces so they cook at a similar rate. Keep the pieces intact and avoid stirring more than needed.

Separate cooking: sauté the okra in the first tablespoon of oil, then lower the heat and cook it for five more minutes. Setting it aside before making the onion mixture helps keep the two stages manageable.

Building the spice base

Whole spices: cloves, cardamom, cinnamon and peppercorns go into the hot oil first. Give them time to release their aroma, but keep the heat moderate so they do not scorch.

Seeds and aromatics: cumin and fennel sizzle next, followed by ginger and dried chilli. Cook the ginger until it begins to turn golden before adding the onions.

Getting the onions right

Translucent onions: cook the cubed onions with turmeric and salt for 2–3 minutes, until they lose their opaque look. The method does not call for browning them deeply.

Gentle mixing: once the okra is back in the pan, stir carefully to combine it with the onions and spices without breaking up the pieces.

Finishing the sabzi

Final simmer: after adding garam masala and amchur, cook the mixture over low heat for 4–5 minutes. This gives the okra time to take on the seasoning.

Taste and serve: lemon juice is optional and goes in at the end. Serve warm with plain roti or another bread.

What to serve alongside

Roti: plain roti is the suggested accompaniment and makes a simple meal with the spiced vegetables. Other breads can be used if that is what you have.

A balanced plate: pair a serving with a protein-rich dish, such as dal, and add another vegetable or a fresh salad if you want a more substantial spread.

Recipe notes & tips

• Heat the pan before adding the okra so it begins sautéing rather than sitting in cool oil.
• Keep the first stage at medium heat, then lower it for the final five minutes of okra cooking.
• Wait for the whole spices to smell fragrant before adding the seeds.
• Watch the ginger closely as it turns golden, and add the onions before it gets too dark.
• Stir gently after returning the okra to help keep the rounds intact.
• Add lemon juice at the end so its flavour stays fresh.

Variations

• Adjust the chilli: use fewer dried chillies for a milder result.
• Skip the lemon: leave it out for a less tangy finish.
• Use a different oil: choose another neutral vegetable oil for frying.
• Serve with rice: pair the sabzi with plain rice instead of bread.
• Add a side of dal: serve it alongside dal for a more filling meal.

Common mistakes to avoid

• Crowding the okra: use a pan with enough room for the pieces to sauté rather than pile up.
• Scorching the whole spices: keep the heat moderate and add the next ingredients once they smell fragrant.
• Overcooking the ginger: add the onions as soon as the ginger begins turning golden.
• Browning the onions too much: cook them only until they turn translucent, as directed.
• Breaking up the okra: mix gently once it goes back into the pan.
• Skipping the final low heat: cook for the full 4–5 minutes so the spices combine with the okra.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, stirring carefully; add a small splash of water if the sabzi seems dry.

Frequently asked questions