Bhindi Do Pyaza | Restaurant Style Bhindi Do Pyaza | Simple Vegetarian Recipe

I mean I completely understand how terribly bored you must be eating the usual ‘Aloo Bhindi’ or ‘Bhindi Masala recipe that is cooked and served almost every time on your dinner plate. But, as a cook, I can not just sit around and see those sad faces on the dinner table and do nothing about it! So this time, I thought of making something unique with our tall & green okra and thus we bring you “Bhindi Do Pyaza” a very simple & unique recipe of making Bhindi with just a little bit of extra onions than usual.

Now, you must have heard about Paneer Do Pyaza, Chicken Do Pyaza and many other Do Pyaza recipe but what exactly is the meaning of the word Do Pyaza? The word “Do” means two or double and “Pyaza” or “Piaza” means onions. This means that the onions are added twice in the recipe or double the amount of onions are included while making this recipe. Bhindi which is also known as ‘Okra’ or ‘lady’s finger’ is a very versatile vegetable in the market, you can literally make anything with this one vegetable and your dish will never go boring unless you make the same thing again and again and again until you die! just Kidding! So without wasting any more time, lets dig into our new vegetable recipe.

Ingredients To Fry Bhindi: (to be fried separately)

Bhindi500 gm
Onion (Petals)1 medium size
Salt1/4 tsp
Olive Oil4-5 tbsp
(tbsp-tablespoon; tsp-teaspoon)

Other Ingredients:

Black Cardamom1
Cinnamon Stick2
Cumin Seeds1/2 tsp
Ajwain (carom seeds)1/2 tsp
Green Chilies (chopped)1-2 chilies
Garlic Paste/Shreds1 tsp
Ginger Paste/Shreds1 tsp
Onions (chopped)2 medium size
Tomato (chopped)1 large
Red Chili Powder1 1/2 tsp
Coriander Powder1/2 tsp
Turmeric Powder1/2 tsp
Garam Masala Powder1/2 tsp
Amchur Powder (Dry Mango Powder)3/4 tsp
Dry Fenugreek Leaves (Kasuri Methi)1/4 tsp
Curd/Yogurt (whisked)5 tbsp
Salt1/2 tsp/To Taste
Sugar1/2 tsp
Water7-8 tbsp
Olive OilTo Cook
(tbsp-tablespoon; tsp-teaspoon)


  • Firstly, rinse 500 grams of okra pods in running water. Then wipe them completely dry with a kitchen napkin or just spread them on a large tray or plate and allow to dry naturally.
  • Now, chop the okra (Bhindi) into 1/2 inch slices. Honestly you can chop the vegetable into any size you want but I like it this way, so go as per your wish.
  • Cut the onions into petal shape and keep it aside.
  • Chop another set of 2 medium size onions and fry them into deep oil until light brown. Once done, set aside for Garnish –This is an optional step

How To Cook:

Step 1: Heat Olive oil in a fresh pan, add chopped Bhindi (okra) in to the pan, over high flame fry 5-7 minutes. Keep tossing to fry evenly on all sides. Sprinkle salt and fry 2 minutes over medium flame. Once Done, transfer on a plate.

Step 2: Add a little bit of more olive oil into the pan, add 1 medium size onion petals. Fry 2-3 minutes over medium flame. Once the onions become soft, transfer them in a bowl & set aside.

Step 3: In the same pan, add whole spices- black cardamom, cinnamon stick, fry 1 minute over high flame, reduce the flame to medium, add cumin seeds, ajwain (carom seeds) & green chilies. Sizzle 1 minute over medium flame.

Step 4: Add chopped onions, fry until slightly brown & soft. Add ginger-garlic paste. Fry 2 minutes over medium flame.

Step 5: Add chopped tomatoes, sprinkle sugar, fry until tomatoes are soft & mushy. Sprinkle red chili powder, turmeric powder, coriander powder, whisked curd & salt. Sauté over medium flame until oil separates. Add 7-8 tbsp water. Sauté 2 minutes over medium flame.

Step 6: Add the fried okra (bhindi) & fried onions (petal). Sprinkle garam masala powder & dry mango powder (amchur powder). Mix & Sauté 2 minutes over high flame. Sprinkle Fenugreek leaves (Kasuri methi).

Step 7: Garnish with fried brown onions (optional). Serve hot with roti.

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