Bhindi Do Pyaza


  • 4 tablespoons oil
  • 350g lady finger/okra/bhindi
  • 1 onion
  • 2 tablespoons Oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon carom seeds/ajwain
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 2 onions
  • 2 tomatoes
  • 1 green chilli
  • salt to taste
  • 2 tablespoons water
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 2 tablespoons water
  • 1 tomato
  • ½ teaspoon dry mango powder/amchoor powder
  • ¼ teaspoon garam masala
  •  1 teaspoon kasuri methi

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Heat oil in a kadai and then add chopped okra. While stirring it occasionally cook on medium heat for 3-4 minutes or until its 80% done.
  2. It will turn soft and slightly golden brown. Remove in a bowl.
  3. In the same kadai sauté the diced onions for 2 minutes or until it turns translucent. Remove them in a bowl.
  4. Add some more oil in a kadai and heat it.
  5. Now add cumin seeds and ajwain. Roast for 10 seconds until light golden.
  6. Add chopped ginger and garlic and sauté for a minute.
  7. Further add chopped onions and cook for 3-4 minutes or until it turns light golden brown.
  8. Now add chopped tomatoes, green chillies and salt and cook for 3-4 minutes or until the tomatoes turn soft and are well cooked.
  9. Add red chilli powder, turmeric powder, coriander powder, coriander powder and mix well.
  10. Add little water if needed and cook the masala for 2 minutes on medium heat.
  11. Once done add the fried okra and onions and gently mix them. Cook for 3-4 minutes or until the okra is completely cooked.
  12. Further add diced and deseeded tomatoes and cook for 2 minutes.
  13. Lastly add amchoor powder, garam masala and kasuri methi. Gently mix them.
  14. Bhindi do pyaza is ready. Serve hot with roti, paratha or rice.

Recipe Notes

  • Wipe all the excess water from the okra and make sure its dry, else it will become slimy.
  • Never cover and cook okra else it will become slimy because of excess steam.
  • While cooking Okra always mix them gently else the seeds might come out and it doesn’t look very appealing.
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