🇮🇳 India · Food
Bhindi Do Pyaza
By eatmundo · August 3, 2026
🇮🇳 INA popular North Indian dish featuring okra and a generous amount of onions (doubled onion ratio). It is tangy, semi-dry, and perfectly spiced.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash 500g okra thoroughly, pat completely dry, and trim the tops before cutting into 1-inch pieces.
- 2
Heat 1 tbsp oil in a non-stick pan and sauté the okra on medium heat for 6-8 minutes until slightly charred.
- 3
Remove okra from the pan and set aside; do not overcook as it should retain a slight bite.
- 4
In the same pan, add another tbsp oil and fry the onion wedges until they turn translucent, about 3 minutes.
- 5
Add cumin seeds and tomatoes to the onions, cooking until the tomatoes soften into a thick paste.
- 6
Stir in coriander, turmeric, and salt, mixing well for 1 minute to toast the spices.
- 7
Return the okra to the pan, sprinkle with mango powder (amchur), and toss gently for 2 minutes on low heat to coat.
- 8
Cover for 1 minute to let flavors meld, then serve immediately for the best texture.
Frequently Asked Questions
How do I prevent the okra from getting slimy?+
Ensure the okra is completely dry before cutting and add the mango powder at the end to cut through the texture.
Can I use frozen okra?+
Yes, but ensure it is fully thawed and moisture-removed before frying to avoid sliminess.
What is the key to 'Do Pyaza'?+
It means 'two onions'. You add onions at two different stages for texture and sweetness.
What to serve this with?+
It pairs beautifully with warm Roti or Paratha and a side of plain yogurt.
