Bhindi Do Pyaza Recipe: A dry Indian curry made with okra or bhindi and onions or pyaaz as the main ingredients The recipe calls for a 1 is to ratio of ladies finger to onion, hence the name bhindi do pyaza. It’s a great dry curry for lunch or dinner with roti or chapathi.
a simple and easy okra stir-fry, dry curry recipe with a generous amount of onions to go with it. compared to other mainstream north indian and punjabi curries, bhindi do pyaza is a healthy curry recipe which can be prepared in day to day basis. the recipe can be extended to other veggies like mushroom and paneer.
This Bhindi Do Pyaza is a simple family recipe that is packed with flavour. It has a lot of okra sautéed with fragrant onions and seasonings, but it’s mild enough to be kid-friendly and go with almost any main dish. For a vegan and gluten-free side dish that will please the whole family, try this Bhindi Do Pyaza recipe. Make bhindi do pyaza in under 40 minutes by following my simple step-by-step instructions .
Bhindi Do Pyaza is a healthy and delicious side dish named after the Hindi words for okra and onion, respectively.
The word “do” means “double” or “twice as much,” and it refers to the dish’s abundance of onions. In typical North Indian recipes, this means doubling the amount of onions or adding them twice at different stages of cooking.
Okra is slimy by nature and can be difficult to chop and cook with. Washing the okra and patting it dry with a kitchen towel helps to reduce the sliminess. However, if you plan ahead, I recommend washing the okra and drying it overnight on a paper towel. When you chop the vegetable the next morning, the sliminess will be reduced and cutting the okra will be much easier. I frequently plan ahead when making bhindi in order to minimise the slimy mess!
A quick and easy okra stir-fry, dry curry recipe with plenty of onions to go with it In comparison to other popular north Indian and Punjabi curries, bhindi do pyaza is a healthy curry recipe that can be made on a daily basis. Other vegetables, such as mushrooms and paneer, can be added to the recipe.
Our favourite recipes are okra or bhindi, and I end up making sambar, curries, or even snacks from them on a regular basis. However, handling okra or ladies finger can be difficult, especially when it begins to release its sticky juice. Obviously, extra caution must be exercised when chopping or handling without any moisture nearby. However, even while preparing the dish, you may end up with a sticky curry, which is extremely unpleasant. This is not the case with the bhindi do pyaaza recipe because the end result is a dry curry and the large amount of onion prevents the sticky juice from escaping while frying. In short, this recipe is extremely simple and can be prepared by anyone.
However, I’d like to share some hints, recommendations, and serving suggestions for the bhindi do pyaaza recipe. To begin, I strongly advise using tender and fresh okra and avoiding frozen bhindi for this recipe. If the tip of the okra can be easily snapped, it is fresh and tender. Second, the recipe can be easily expanded by combining other vegetables such as mushroom, capsicum, paneer, and even meat. Furthermore, after the bhindi and onion have been stir-fried, they can be added to an onion and tomato-based sauce to make a gravy curry. Finally, don’t limit yourself to serving this dish with just rice; it also works well as a side dish with dal rice or rasam rice.
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Bhindi Do Pyaza Recipe
- 3 tbsp oil
- 15 bhindi / okra (chopped) 250 grams
- 1 tsp cumin / jeera
- 2 pods cardamom / elachi
- 1 inch cinnamon / dalchini
- 1 green chilli (slit)
- 1 tsp ginger garlic paste
- 2 onion (cubed)
- 1/4 tsp turmeric / haldi
- 1/2 tsp kashmiri red chilli powder / lal mirch powder
- 1 tsp dry mango powder / aamchur
- 1/2 tsp salt
- 2 tbsp curd / yogurt
- 1/4 tsp garam masala
- 1/2 tsp coriander leaves (finely chopped)
- First, heat 2 tbsp oil in a kadai and add 15 chopped bhindi.
- Cook on medium heat until all sides are cooked.
- Keep asdie until the bhindi changes colour and finishes cooking.
- Heat 2 tsp oil in the same kadai and add 1 tsp cumin, 2 pods cardamom, and 1 inch cinnamon.
- Sauté until the spices become aromatic.
- Frther add 1 green chilli and 1 teaspoon ginger garlic paste Cook thoroughly.
- In addition, add 2 cubed onion and sauté for 2-3 minutes, or until the onions become translucent.
- Now add 1/4 teaspoon turmeric, 1/2 teaspoon chilli powder, 1 teaspoon aamchur, and 1/2 teaspoon salt
- Sauté on low heat until spices become aromatic.
- Moreover, while the flame is on low, add 2 tbsp curd.
- Mix well until the curd is well combined with the masala and begins to release oil.
- Add in the roasted bhindi and mix well.
- Cover and cook for 5 minutes, or until the bhindi absorbs the masala.
- Add 1/4 teaspoon garam masala and mix well.
- Finally, serve the bhindi do pyaza with roti garnished with coriander leaves.
- To begin, use tender bhindi for a more juicy flavour.
- Also, cooking bhindi requires more oil, so don’t skimp on that. Otherwise, the bhindi will become sticky.
- In addition, replace the aamchur with lemon juice.
- Adding curd also adds a nice masala flavour. Tomatoes, on the other hand, can be substituted.
- Finally, bhindi do pyaza tastes even better when made with more onions.
In Bhindi, perform Pyaza. What does Pyaza mean?
Bhindi Do Pyaza is a healthy and delicious side dish named after the Hindi words for okra and onion, respectively. The word “do” means “double” or “twice as much,” and it refers to the dish’s abundance of onions.
What exactly does Pyaza mean?
What exactly is Do Pyaza? “Do” means “two” or “double,” and “Pyaza” or “Piaza” means “onions.” This means that the onions are added twice in the recipe, or that the quantity of onions is doubled.
What can I do to make my bhindi less sticky?
When sautéing bhindi, add a teaspoon of curd before it begins to slime. The bhindi will not be sticky, and you will enjoy the extra tangy flavour. Similarly, a dash of lemon juice can be added.
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