Bhindi Do Pyaza Recipe With Video Ruchiskitchen

Bhindi Do pyaza makes for the perfect side dish, or you can make it a meal when paired alongside panchmel dal, and tandoori roti.

This popular recipe Bhindi do pyaza is native to India and typically consists of cubed or sliced okra, which is cooked with twice the amount of onions and aromatic spices. Simple, flavorful, and a delicious dish – that is commonly served in restaurants all across the Indian subcontinent. Whether it be Kurkuri bhindi, Bhindi do pyaza, or bharwan bhindi, we love them all. And what’s not to love, Bhindi is –

Low in calories, High in fiber, Potassium, Folic Acid, Calcium, and Vitamins, making it a perfect vegetable to include in our diets.

Now, coming on to today’s recipe – Bhindi do pyaza – don’t you all agree that bhindi and onions are great together – it’s like they are a perfect match, like an old classic. So if I have to cook a traditional bhindi recipe, adding onions is a no brainier – they both compliment each other so well. Give Bhindi do pyaza a try today and trust me, you’ll fall in love with the simplicity of this dish. Plus, it comes together with minimal effort.

I am sure you already have many of the below-mentioned ingredients available in your pantry or fridge. Here is what you’ll need – » Okra/Bhindi – the star ingredient. Look for tender, slim, and spot-free bhindi. Rinse, pat dry, and cut them lengthwise. » Essentials like – cumin seeds, turmeric powder, amchur Powder (Mango Powder), coriander powder, salt, and Kashmiri red chili powder. » Tomato Puree – it provides a nice sauce base to this recipe. If you prefer chunky tomatoes in Bhindi do Pyaza, you can use diced tomatoes instead. » Pearl Onions – I have used pearl onions because they hold their crunch pretty well. You can use two small onions instead. » Green Chilies – to spice up the things. » Cilantro leaves – for flavor and garnish.

Heat oil in a pan.
Add sliced bhindi to the pan.
Sauté bhindi for 2-3 minutes until its soft and tender.
Once tender, remove from heat and set aside.
Heat oil in a pan. Add cumin seeds.
Once the cumin seeds start to splatter, stir in the tomato puree.
Cook tomato puree for another 4-5 minutes.
Stir in the spices – coriander powder, Kashmiri red chili powder, salt, turmeric, and amchur powder.
Add pearl onions to the cooked tomato.
Stir in green chilies.
Add chopped cilantro leaves and stir to combine.
Cover and let cook the onions for 3-4 minutes or until fork-tender.
Uncover the pan and check if the onions are soft.
Return the pre-cooked bhindi to the pan.
Stir bhindi do pyaza until well-combined. Cover and cook bhindi for another 3-4 minutes (to desired tenderness).

Why pan-cook the bhindi/okra first?

Bhindi, when cut in half or sliced, releases thick gooey juices, making it the least-liked vegetable to cook with. So, here is a trick – The key to a less slimy bhindi is to cook okra/bhindi at high-heat, it will take care of the slimy part. Therefore to avoid the sticky substance, I have pan-cooked the okra on high-heat before combining it with wet ingredients.

Can you bake Bhindi instead of pan-cook?

Absolutely! You can curb your cravings for bhindi do pyaza more healthily by baking it in the oven or air fryer. To cook the okra-

Spread sliced okra in a single layer on a greased baking tray. Bake @350 degrees F for 10-15 minutes or until crisp. Remove from oven, toss in tomato+spice mix. Serve hot.

If using cubed onions, you don’t have to precook the onions for long. Simply combine it with tomato + spice mix, sauté for a couple of minutes, then add the precooked okra.

Can you use chopped tomatoes as a substitute?

You can, but I prefer crushed tomatoes the best as it provides a curry base to Bhindi do Pyaza.

What does the term “cook until the oil separates” means?

This term differs from recipe to recipe. In Bhindi do pyaza recipe, when the water content of the tomato puree dries up, and a darker red shade replaces its bright red color, a thin layer of oil will start to sizzle or bubble around the edges of the pan. That’s what this term means – cook the tomato puree until the oil separates. This process indicates two things-

The extra water in the tomato sauce has dried up, and All the spices are well cooked and blended in the recipe.

Let me know in the comments when you make it. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.