Bhindi Do Pyaza Recipe

Bhindi Do Pyaza is a flavorful North Indian curry that celebrates the humble okra, enhanced by the generous use of onions added at two different stages of cooking—hence the name “Do Pyaza.” Sliced bhindi okra is sautéed until tender yet crisp, then combined with a base of caramelized onions, tomatoes, and a blend of aromatic spices such as cumin, coriander, and amchur dried mango powder. The double dose of onions provides a sweet and savory depth, balancing the natural texture of the okra. This simple yet delicious dish pairs wonderfully with roti or steamed rice, making it a comforting and wholesome addition to any meal

Ingredients For Base Gravy

2 Tablespoon ghee

Whole spices

1 Tablespoon cumin seeds

1-2 NOS bay leaf

1 Inch cinnamon stick

4-5 NOS black peppercorns

2 NOS cloves

3-4 Medium size onion (sliced)

2 Tablespoon ginger garlic paste

1 Tablespoon coriander stalks (chopped)

1-2 NOS green chilies (slit)

1/3 Cup curd

Powdered Spices

1/4 Tablespoon turmeric powder

1 Tablespoon Kashmiri red chilies powder

1 Tablespoon spicy red chili powder

2 Tablespoon coriander powder

1 Tablespoon cumin powder

3-4 Medium size tomatoes size (chopped)

Salt to taste

400-500 ml hot water

Water for grinding

For Tossing

1 Tablespoon ghee

1 Tablespoon cumin seeds

250 gram Lady finger (slit)

1/3 Cup onions (petals)

1 Medium size tomato (diced)

1 Inch ginger (julienne)

1 NOS green chilies (slit)

A pinch garam masala

A pinch salt

A pinch garam masala

A pinch kasuri methi

1 Tablespoon fresh coriander

Step:1

Set a handi on high flame and let it heat well further add the ghee cumin and all the whole spices along with the chopped onions , stir well and cook on medium flame until the onions turn golden brown , this process will take around 7-8 minutes

Step:2

Once the onions turn golden brown , add the ginger garlic paste , coriander stalk and green chilies , stir and cook for 2-3 minutes on medium flame , lower the flame after you’ve cooked the masala for 2-3 minutes

Step:3

Now in a separate bowl add the curd and all the powdered spices , whisk all the ingredients well using a whisk , make sure there are no lumps in this mixture . Add the curd mixture into the masala and stir it continuously for 1 minutes while cooking on low flame

Step:4

Increase the flame to medium once you have continuously stirred everything for a minutes and cook the curd well until the ghee separates . Once the ghee separates , add the chopped tomatoes , salt to taste and hot water , stir everything well , now cover the handi with a lid and cook for 5-6 minutes until the tomatoes are fully cooked

Step:5

Once the gravy is cooked thoroughly switch off the flame and cool the gravy completely . When gravy has cooled down , remove the bay leaf and cinnamon stick from the gravy and add it into a mixer grinder jar , also add water as needed and grind into a fine gravy . Your base gravy is ready

Step:6

Now for the tossing of the vegetables in gravy you will need to set a pan on high flame , once it gets heated add ghee , cumin seeds and lady finger , make that you wash and pat dry the lady finger before slitting them , toss it well on medium high flame and cook for 4-5 minutes

Step:7

Further add the onions , tomatoes , ginger , green chilies , chaat masala , and salt , stir and cook on high flame for a couple of seconds and add the gravy as per your preference along with garam masala , kasuri methi and small handful of fresh coriander , stir everything well and cook on high flame for 1-2 minutes

Step:8

Sprinkle the remining fresh coriander in the end and stir it again . Your bhindi do pyaza is ready , serve hot with tandoori roti

Bhindi Do Pyaza Recipe