Bhindi Do Pyaza | Bhindi Masala | Lady Finger Curry
Bhindi do pyaza or Bhindi masala is cooked in onion paste and onion slice.
The recipe contains double amount of onion than lady fingers and that’s why this is known as Bhindi do pyaza. This is a famous North Indian dish especially belongs to Punjabi Cuisine. It’s popular in dhabas and restaurants. With tandoori roti or naan it goes really well. So whenever I make bhindi do pyaza, I make tandoori roti to accompany it.
Variety of bhindi recipe
With bhindi you can make regular stir fried bhindi or combine them with potatoes and make aloo bhindi fry as sides. Combine it with curd and tampering to make dahi bhindi. Stuff them with spice mix and saute as bharwa bhindi. Cut them and mix with flour lightly and then deep fry to make kurkere bhindi. You can make many other dishes from this super cute and green vegetable. But since this is slimy in texture, you
How to cut & cook bhindi or lady finger
While making any recipe of bhindi you need to make sure that the bhindi is dry else this will be mushy and slimy. For that reason wash and clean the okra well in advance and pat dry with help of kitchen towel and then saute it. If you are making bhindi or okra in gravy base then first saute them and then add to the gravy for best results.
In this recipe, I have taken both sliced onions and onion paste to give it a dhaba or restaurant style texture and taste. You can also use only sliced onions to the recipe. If you are taking 250 gms lady finger, then you have to go for 500gms onion for best result. So you can decide how much you want in sliced form or in paste form. What I have done in this recipe, I have taken 2 onions sliced & 3 for onion paste.
Try other North Indian Cuisine here
- Indian Rajma Masala
- Paneer Tikka Masala
- Punjabi Sarson Da Saag
- Dal Makhani
- Stir fried potato & capsicum
- Baingan Bharta
- Dum Aloo Restaurant Style
Bhindi DoPyaza/ Okra/ Ladies Finger & Onion Fry
- 250 gms Bhindi/ Lady Finger/ Okra
- 3 large Onion 2 for paste + 1 sliced
- 1 large Tomato
- 2 Green Chilli
- 1/2 tbsp Ginger Garlic Paste
- 5 sprigs Coriander leaves finely chopped
- 1 tsp Salt or as per taste
- 3 tbsp Refined Oil
- 1 tsp Cumin seed
- 1 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric powder
- 1/4 tsp Garam Masala
- Prepare a paste on 2 onions, 1 tomato, 5 garlic pods, 2 tsp coriander powder, 1/2 tsp cumin seeds, 1 tsp red chilli powder, 1/4 tsp turmeric powder.
- Wash and pat dry the lady fingers completely to avoid slimy and stickiness. After discarding the top and tail part, Slit it vertically into 2 pieces of 1inch each.
- Heat oil in one frying pan or kadai on medium to high flame.
- Once oil is hot put cumin seeds. Let it sizzle and then immediately add lady fingers and stir fry in high flame for 5 minutes or till its soft and cooked. Stir occasionally so that they will be evenly cooked. Cook with Open lid.
- After cooked well, transfer fried bhindi to another bowl. Add 1 tbsp oil to the pan. Put sliced onion and saute till translucent.
- Add onion paste to it. Saute till cooked well and leaves surface of pan. Add 1 tsp kasuri methi or dried fenugreek leaves, 1/2 cup water and let it simmer. Add stir fried bhindi to the gravy and simmer for 5 minutes.
- Stir in between to avoid sticking of gravy to the base.
- Once bhindis are cooked add garam masala, chopped coriander leaves and mix gently.
- Remove from heat and serve hot with paratha, chapatti, and poori.