Bhindi Do Pyaza is a classic North Indian dish where tender okra is cooked with a generous amount of onions and a fragrant blend of spices. “Do Pyaza” literally means “double onions,” and this dish celebrates their sweet, caramelized flavor alongside the slightly crisp texture of the bhindi. Light yet deeply flavorful, it’s a versatile vegetable curry that pairs perfectly with roti, paratha, or steamed rice.
When preparing Spiced Okra and Onions or Bhindi do Pyaza, use an oil with a high smoking point such as Canola or Peanut oil, since I’m cooking on medium-high to high heat. It’s important to cook at a higher temperature so that the Okra cooks quickly.
I add the green chilies whole to give the dish a subtle bite and depth of flavor, then remove them before serving so that no one accidentally bites into one—because that can easily overwhelm the other flavors! If you enjoy spicier food, though, you can slit the chilies before adding them to release more heat and kick up the intensity.
The onions are added later after we cook the Okra for sometime and not at the same time as the Okra since we want to keep them soft and translucent so you can enjoy their texture along side the crunch of the Okra.
This dish pairs well with lentils (“Daal”) and Indian flatbread (“Roti”)
Spiced Okra and Onions (Bhindi do Pyaza)
Ingredients
- 1 lb Okra
- 1 cup Red Onions Sliced
- 2 Green Chillies Whole
- 1 inch Ginger 1 inch piece julienned
- 2 tbsp Canola Oil Or other oil
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dried Mango Powder “Amchur”
- 1/2 tsp Salt adjust to taste
Method
- Wash the Okra and dry it thoroughly. It is very important to dry the Okra thoroughly before you chop it because otherwise the insides of the Okra turn sticky and that will make a mess of the dish. See recipe notes for a tip on washing the okra.
- Cut off the heads and the tips of the Okra.
- Cut the Okra into roughly 1 cm long cylindrical pieces.
- Heat the oil and add the ginger juliennes and fry for 1 minute on medium-high heat. You’re going to be cooking on medium-high the whole time.2 tbsp Canola Oil, 1 inch Ginger
- Add the the Okra and the whole green chilies, and fry for about 10 minutes stirring frequently about every minute or more frequently.1 lb Okra, 2 Green Chillies
- After about 10 minutes you’ll notice that the Okra starts browning and shrinking as it cooks. It’s time to add the onions…
- Add the sliced onions along with the spices and salt and cook for another 10 minutes and turn off the heat.1 cup Red Onions, 2 tsp Coriander Powder, 1/2 tsp Turmeric Powder, 1/2 tsp Dried Mango Powder, 1/2 tsp Salt
- After about 10 minutes you’ll notice that the onions become translucent to lightly browned and that some of the Okra pieces start to char on the edges. Taste a piece of the Okra to confirm it’s cooked to your liking and to adjust the salt as needed.
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