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Okra Onion

Spiced Okra and Onions (Bhindi do Pyaza)

124kcal
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Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Bhindi do Pyaza is a classic North Indian dish where tender okra is cooked with a generous amount of onions and warm spices. The okra becomes lightly crisp while the onions turn soft and sweet, creating a delicious contrast of textures. Simple yet deeply flavorful, this spiced okra dish pairs perfectly with roti, daal, or steamed rice.
Servings 4 portions
Course Main Course
Cuisine Indian

Ingredients

  • 1 lb Okra
  • 1 Red Onion large, sliced
  • 2 Green Chillies whole
  • 1 inch Ginger julienned
  • 2 tbsp 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.
    Okra being washed
    2. Make sure the pods are completely dry before cutting them. Moisture causes okra to release its natural mucilage, which can make the dish sticky.
  2. Cut off the heads and the tips of the Okra.
    Okra
  3. Cut the Okra into roughly 1 cm long cylindrical pieces.
    Okra
    4. Cutting the okra into small cylindrical pieces allows it to cook quickly and brown evenly.
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 Oil, 1 inch Ginger
    Ginger being fried
    2. This dish is cooked over medium-high heat so the okra cooks quickly and develops light browning rather than steaming.
  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. Whole green chilies are added to give the dish a subtle heat and depth of flavor. Leaving the chilies whole allows them to gently infuse the dish without making it overly spicy. And you can easily remove them before serving so no one accidentally bites into one.
  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 Red Onion, 2 tsp Coriander Powder, 1/2 tsp Turmeric Powder, 1/2 tsp Dried Mango Powder, 1/2 tsp Salt
    Onion with Spices
    5. Onions are added after the okra to prevent them from overcooking and to preserve their soft texture so they complement the lightly crisp okra.
  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.
    6. As the onions cook, they become translucent and lightly sweet, coating the bhindi with the spice mixture.
    Before turning off the heat, taste a piece of okra to check tenderness and adjust the salt if needed.

Nutrition

Serving1 portionCalories124kcalCarbohydrates14gProtein3gFat7gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat5gTrans Fat0.03gSodium375mgPotassium406mgFiber5gSugar4gVitamin A812IUVitamin C31mgCalcium107mgIron1mg

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