Wednesday, February 15, 2017

Bhindi Do Pyaza | Okra-Onion Stir Fry

Bhindi Do Pyaza

Bhindi or Okra whatever you call it, is my favourite. Bhindi Do Pyaza means that you add double the quantity of onions in the dish than the bhindi itself. This is north indian style of making bhindi which is very popularly served at indian weddings as well as family functions.

Serves: 3-4
Preparation time: 10-12 mins.
Cooking time: 15 mins.


3 cups bhindi/okra
1 ½ cups chopped onions
¾ cup thick curd
2 teaspoon jeera/ cumin seeds
½ teaspoon kalonji/ nigella seeds
1-2 green chillies
½ teaspoon turmeric powder
2 tablespoon oil
Salt to taste


  1. Wash the bhindi and let it dry for sometime.
  2. When completely dry, cut the bhindi in equal size and keep aside.
  3. Heat oil in the pan and add cumin seeds and nigella seeds.
  4. As they splutter, add in green chillies and onions.
  5. Saute the onions until translucent.
  6. Add the bhindi and turmeric powder and salt and mix well.
  7. Cook until the bhindi is tender on a low flame.
  8. Add in whisked curd and cook until the curd is completely absorbed by bhindi.
  9. Bhindi Do Pyaza is ready to be served with hot pooris or paratha.


  • Wash the bhindi before hand and let it dry completely before cutting, else it tends to get sticky. If you do not have time to wait for drying, you can wipe the excess water in bhindi by dry cloth.
  • Also, do not cover the pan while cooking as bhindi might get sticky with the steam.
  • Cook over low flame and do not skip adding curd as it gives extra punch to the dish.

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