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Bhindi Do Pyaza

A simple and healthy North Indian bhindi stir-fry cooked with double onions for extra flavor. Perfect for beginners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 people
Course: Dinner, lunch
Cuisine: Indian
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 400 grams Bhindi (Okra) washed and cut into 1-inch pieces
  • 2 medium Onions one sliced, one cubed
  • 2 tbsp Oil any neutral oil
  • 1 tsp Cumin seeds
  • 1 medium Tomato finely chopped
  • 1 tsp Ginger-garlic paste
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chilli powder adjust to taste
  • 1.5 tsp Coriander powder
  • 1/2 tsp Amchur (dry mango powder)
  • to taste Salt

Equipment

  • Kadai
  • cutting board
  • Knife

Method
 

  1. Heat oil in a kadai and add cumin seeds. Let them splutter.
  2. Add sliced onions and sauté until light golden.
  3. Mix in ginger-garlic paste and cook for 30 seconds.
  4. Add tomatoes, turmeric, red chilli, coriander powder, and salt. Cook until tomatoes turn soft.
  5. Add bhindi pieces, mix gently, cover, and cook on low flame for 10–12 minutes until soft.
  6. Add cubed onions and amchur. Cook for 3–4 minutes until everything blends well.
  7. Switch off the heat and serve hot with roti or dal-chawal.

Notes

For non-sticky bhindi, wash and dry it completely before cutting. Cook on low flame for best texture.