Bhindi Do Pyaaza Recipe

Name: AMAYA Real Indian Foods Bhindi Do Pyaaza Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g bhindi (okra), washed, dried, ends trimmed, cut into 1-inch pieces; 2 cups yellow onion, thinly sliced; 1 cup tomato, finely chopped (optional, for slight tang); 3 tbs mustard oil or vegetable oil; 1 tsp cumin seeds (jeera); 1 pinch asafoetida (hing); 1 tsp turmeric powder; 1 tsp red chili powder; 1 tbs coriander powder; 1 tsp amchur (dry mango) powder or 1 tsp lemon juice; 0.5 tsp garam masala; 1 tsp salt; 0.25 tsp black pepper, freshly ground; 1 tsp ginger, finely grated; 1 piece green chili, slit (optional); 2 tbs fresh cilantro, chopped; 2 pieces lemon wedges (to serve)

Inspired by AMAYA Real Indian Food

Time35m

Serves3

Make Bhindi Do Pyaaza Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Vegetables & Base

1 1/8 lb (500 g) bhindi (okra), washed, dried, ends trimmed, cut into 1-inch pieces

2 cups yellow onion, thinly sliced

1 cup tomato, finely chopped (optional, for slight tang)

Spices & Seasonings

3 tbs mustard oil or vegetable oil

1 tsp cumin seeds (jeera)

1 pinch asafoetida (hing)

1 tsp turmeric powder

1 tsp red chili powder

1 tbs Coriander powder

1 tsp amchur (dry mango) powder or 1 tsp lemon juice

1/2 tsp Garam masala

1 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Aromatics & Garnish

1 tsp ginger, finely grated

1 piece green chili, slit (optional)

2 tbs Fresh cilantro, chopped

2 pieces lemon wedges (to serve)

Method

Prep

Wash the bhindi thoroughly and pat completely dry with a kitchen towel. Trim the stem ends and cut into 1-inch pieces. Slice the onions thinly and chop the tomato if using. Keep all items ready.

Measure and combine turmeric, red chili, coriander powder, garam masala, amchur (or lemon), salt and pepper in a small bowl for easy use.

Cooking

Heat oil and temper

Heat a wide nonstick or heavy-bottomed skillet over medium heat. Add mustard oil (or vegetable oil). When hot, add cumin seeds and let them sputter for 5–10 seconds. Add a pinch of asafoetida.

Sauté onions (first set)

Add about two-thirds of the sliced onions to the skillet and sauté on medium heat until they become translucent and just start to brown at the edges, about 6–8 minutes. This is the first 'pyaaza'. Remove and keep aside in a bowl.

Cook bhindi

Increase heat slightly. Add the cut bhindi to the same pan. Spread in a single layer and let cook undisturbed for 3–4 minutes so they start to brown. Stir and continue to cook, stirring every 2–3 minutes, until bhindi is tender and lightly crisped, about 10–12 minutes total. If bhindi releases moisture, keep cooking on medium-high to evaporate it; do not add water.

Add spices & aromatics

When the bhindi is mostly cooked and dry, add the grated ginger, slit green chili, and the spice mix (turmeric, red chili, coriander powder, salt, pepper). Stir gently to coat the bhindi with spices. Cook 2 minutes to bloom the spices.

Combine onions & tomato (second pyaaza)

Add the remaining sliced onions and chopped tomato (if using) to the pan. Mix gently so the reserved sautéed onions are combined with the bhindi. Cook 4–6 minutes until tomatoes soften and rawness of onion reduces — this is the second 'pyaaza' where you get a contrasting texture and sweetness.

Finish seasoning

Sprinkle garam masala and amchur powder (or lemon juice) over the bhindi. Toss gently and cook another 1–2 minutes. Taste and adjust salt, chili, or lemon as needed.

Turn off heat and fold in chopped cilantro. Transfer to a serving dish and serve hot with lemon wedges on the side.