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Okra Onion

Spiced Okra and Onions (Bhindi do Pyaza)

127kcal
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Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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.
Servings 4 portions
Course Main Course
Cuisine Indian

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

Preparation
  1. 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.
    Okra being washed
  2. Cut off the heads and the tips of the Okra.
    Okra
  3. Cut the Okra into roughly 1 cm long cylindrical pieces.
    Okra
Cooking
  1. 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
    Ginger being fried
  2. 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
    Okra with Green Chillies
  3. After about 10 minutes you’ll notice that the Okra starts browning and shrinking as it cooks. It’s time to add the onions…
    Okra Cooking
  4. 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
    Onion with Spices
  5. 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.

Nutrition

Serving1 portionCalories127kcalCarbohydrates15gProtein3gFat7gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat5gTrans Fat0.03gSodium376mgPotassium424mgFiber6gSugar4gVitamin A813IUVitamin C32mgCalcium110mgIron1mg

Notes

Washing the Okra
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. The trick I use is to wash the Okra, dry it as much as possible with paper towels and then let the Okra finish drying under the breeze of a table fan which saves me the effort of making sure each individual Okra is dried. Neat idea, huh? When the Okra is dry cut it up into small 1 centimeter long cylindrical pieces.

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