Bhindi do pyaza or bhindi masala is a delicious sauteed okra curry that is easy to make and yummy at the same time. This is gluten-free and can be customized to vegan easily.
Bhindi do pyaza,ย orย Bhindi masala,ย is cooked in onion paste and onion slices. The recipe contains a double amount of onion than the okra, and that's why it is known asย "Bhindi do pyaza." This is a famousย North Indianย dish that mainly belongs toย Punjabi Cuisine. It's popular in dhabas and restaurants. It goes well with tandoori roti or naan. So whenever I make bhindi do pyaza, I make tandoori roti to accompany it.
How to cut and cook bhindi or ladyfinger?
While making any bhindi recipe, you need to ensure that the bhindi is dry, or it will be mushy and slimy. For that reason, wash and clean the okra well in advance, pat dry with the help of a kitchen towel, and then saute it. If you are making bhindi or okra in a gravy base, saute them and add them to the gravy for best results.
I have used sliced onions and onion paste in this recipe to give it a dhaba or restaurant-style texture and taste. You can also use only sliced onions.
How to make okra curry?
Ingredients You'll Need
Bhindi/ Lady Finger/ Okra
Onion - requiredย for gravy + one diced
Tomato - Chopped or pureed. Pureed tomatoes give a smoother texture.
Whisked curdย - or vegan yogurt for a plant-based diet
Refined Oilย or mustard oil
Cumin seeds
Ginger Garlic Pasteย or chopped ginger and garlic
Green Chilli - cut into slits or chopped
Coriander leaves for garnishing
Ground Spices - Asafoetida, Red Chilli Powder, Coriander Powder, Cumin powder, Turmeric powder, Saltย or as per taste, Garam Masalaย optional to add at the end.
Instructions
Prep Okra and Onions
Wash and pat dry the okra completely to avoid sliminess and stickiness. After discarding the top and tail parts, slice it into two pieces of 1 inch each.
Dice one onion into large chunks. You can grate or fine-chop other onions for the gravy masala.
Prepare Okra and Onion Fry
Heat oil in a frying pan or kadai on medium to high flame.
Once the oil is hot, add the okra or bhindi slices to the pan and saute on high flame for 4-5 minutes. Cook until the okra is 90% done, remove the okra, and keep aside.
Add the onions and saute on high flame for 1 - 2 minutes, stirring in between. Remove once done. Don't soften or overcook the onions.
You can also add diced tomatoes to the okra curry.
Prepare the gravy masala:-
In the same pan, add a tbsp oil if needed, in the rest of the oil. Add cumin seeds, followed by asafoetida. Add chopped onions and saute till translucent. Then add chopped ginger, garlic (or ginger garlic paste), and chopped green chilies. Saute for a minute.
Add all ground spices mentioned above, followed by whisked curd. Stir them all in low flame for a minute, mixing everything well. Sprinkle 2 - 3 tbsp water to mix them well.
Increase the flame to high and saute for 2 minutes more until the spices are cooked and oil is released on the sides. Add tomato puree to the pan and stir to mix everything. Simmer for 2 - 3 minutes until the tomatoes and masala are cooked well.
Add fried okra and onions to the masala gravy and gently stir to mix. Simmer for 2 - 3 minutes on low flame. Turn off the heat and add finely chopped fresh coriander leaves. You can also add a pinch of garam masala. Remove from heat and serve hot with flatbreads or rice.
More Okra Recipes
Okra Curry - Bhindi Masala or Bhindi DoPyaza
Bhindi DoPyaza (Okra Curry)
Equipment
- 1 pan or skillet
- 1 Spatula
Ingredients
- 400 gms Bhindi/ Lady Finger/ Okra
- 2 - 3 large Onion for gravy + 1 diced
- 1 large Tomato pureed
- ยผ cup whisked curd vegan yogurt
- 4 tbsp Coriander leaves finely chopped
- 3 - 5 tbsp Refined Oil or mustard oil
- 1 tsp Cumin seed
- 1 tsp Ginger Garlic Paste or chopped ginger and garlic
- 1 Green Chilli
Ground Spices
- 1 tsp Asafoetida hing
- 1 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- ยฝ tsp Cumin powder
- ยฝ tsp Turmeric powder
- 1 tsp Salt or as per taste
- ยผ tsp Garam Masala optional to add in the end
Instructions
- Wash and pat dry the okra completely to avoid sliminess and stickiness. After discarding the top and tail parts, slice it into two pieces of 1 inch each.
- Dice one onion into large chunks.
- Heat oil in a frying pan or kadai on medium to high flame.
- Once the oil is hot, add the okra or bhindi slices to the pan and saute on high flame for 4-5 minutes. Cook until the okra is 90% done, remove the okra, and keep aside.
- Add the onions and saute on high flame for 1 - 2 minutes, stirring in between. Remove once done. Don't soften or overcook the onions.
- In the same pan, add a tbsp oil if needed, in the rest of the oil.
- Add cumin seeds, followed by asafoetida.
- Add chopped onions and saute till translucent.
- Then add chopped ginger, garlic (or ginger garlic paste), and chopped green chilies.
- Add all ground spices mentioned above, followed by whisked curd.
- Stir them all in low flame for a minute. Sprinkle 2 - 3 tbsp water to mix them well.
- Increase the flame to high and saute for 2 minutes more until the spices are cooked and oil is released on the sides.
- Add tomato puree to the pan and stir to mix them all.
- Simmer for 2 - 3 minutes until tomato and masala is cooked well.
- Add fried okra and onions to the masala gravy and gently stir to mix.
- Simmer for 2 - 3 minutes on low flame.
- Turn off the heat and add finely chopped fresh coriander leaves.
- Remove from heat and serve hot with flatbreads or rice.
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