Bhindi Do Pyaza Recipe

Bhindi do pyaza is a north Indian dish from Mughal cuisine. Usually, it was cooked with meat in the Mughal kitchen, but today’s bhindi do pyaza recipe is a nonveg recipe, so I will avoid using meat. 

In bhindi do pyaza, we need to add twice the amount of onion, and that too in two different stages. And this is the specialty of this dish. The onion will give this dish a caramelized flavor balancing with the bhindi. So both will shine with their own taste and make your tastebuds tantalized.  

Scroll down to learn the full recipe along with tips on not making slimy bhindi-do pyaza.

Bhindi Do Pyaza Recipe

Bhindi Do Pyaza Recipe

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Recipe by Lindsay G. Cabral Cuisine: IndianDifficulty: Medium


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Bhindi do pyaza is a simple non-veg dish. It’s made with bhindi/okra, onions, tomatoes, herbs, and spices. Though the recipe is simple, it’s a long process. So you have to be extra cautious to avoid messing up. I have divided the full recipe into a few simple steps to make everything easy and clear for you.

Follow the instructions below, and I hope you will get the perfect recipe for bhindi do-pyaza on the first try.


  • 500 gram Bhindi 

  • 2 Big Size Onions – 

  • 1 Fresh Tomato 

  • 2-3 Green chilies

  • ½ Tomato purre/grated tomatoes

  • 3 ½ tablespoon Oil

  • 2-3 Bay leaves

  • 2 Dried red chilies

  • ½ cup Yogurt 

  • 2 tablespoon chickpea flour

  • ½ teaspoon Fresh Ginger

  • ½ teaspoon Fresh Garlic

  • 2 tablespoon Fresh Coriander 

  • ½ teaspoon Carom seeds

  • ½ teaspoon Cumin seeds

  • ½ teaspoon Coriander powder

  • ¼ teaspoon Turmeric powder 

  • ½ teaspoon red chili powder

  • ½ teaspoon Garam masala powder

  • ½ teaspoon Cumin powder

  • Salt- as per taste

  • Equipment/ cooking tools
  • Frypan

  • Spatula

  • A few small bowls

  • Serving plate

how to make Bhindi Do Pyaza

  • Ready The Bhindi
    Okra or bhindi, whatever you say, is a slimy vegetable. It gets slimy in touch with water. So it’s better to wash them for at least five hours before cooking. And don’t forget to dry them by wiping them with a dry cloth or paper towel.
    Then cut the top and tail of the bhindi, and it’s ready to chop. You can chop them in large or small, whatever sizes you want, but it’s better to chop them in long sizes. I prefer a 1-inch long bhindi.
  • Other Preparation
    Now slices one big onion and one normal size tomato of the same length. Then, finely chop the ginger, garlic, and one small onion and slit the green chilies in half.
    As our bhindi do pyaza recipe restaurant style, it will be a kind of gravy bhindi. So, we will blend one large size tomato for the gravy. Cut the tomatoes into small pieces and blend until you get a smooth puree. Or, if you want, you can use grated tomatoes as well. In that case, don’t forget to peel off the tomato skin.
  • Fry the Bhindi
    Preparation is done; let’s start making bhindi do pyaza. Add one and a half tablespoons of vegetable oil/olive oil or any cooking oil you want. You can use ghee for better flavor. Let the oil become smokey hot, then add the chopped bhindi and roast them until they are dark green or finely roasted. 
    We don’t need to cook the bhindi 100% at this step because we are not making bhindi do pyaza Dhaba style. We just need well-roasted bhindi. It will take you no longer than 8-10 minutes. Now remove the fried bhindis from the pan and keep them aside.
  • Fry Onion and Tomatoes
    Pour one tablespoon of more oil or ghee, add the sliced onion and tomatoes, and saute until the onion has become a little pinkish. It will take you around 3-4 minutes on medium heat. Then remove and keep them aside.
  • Add Herb 
    On the same pan add two tablespoons of oil, heat it a little, and add cumin seeds, carom seeds, broken red chilies, and bay leaves. Stir and fry them for 4-5 seconds until they leave fragrance. Once they start crackling, add finely chopped ginger & garlic and fry them for another 4-5 seconds.
  • Charamalize Onion
    Next, add the finely chopped onion and slit the green chilies and saute until the onion turns golden color. It will take you 7-8 minutes on medium heat. Stir continuously while frying all these ingredients to avoid burning any ingredients.
  • Add Spices
    Add the tomato puree or grated tomato, whatever you have. Give it a good mix and cook for 2 minutes. Then add half a teaspoon of turmeric powder, two teaspoons of red chili powder, half a teaspoon of cumin powder, and salt as per taste. Stir to mix all these ingredients and cook these for 4-5 minutes on medium heat until oil and ingredients are separated.
  • Add Yogurt and Chickpea Flour Mix
    Now, in a small mixing bowl, take ½ cup Yogurt and 2 tablespoon chickpea flour. Use a hand whisk and whisk on high speed until flour is mixed with yogurt and turns smooth. Add this mixture to the pan and cook for another 2 minutes. This will thicken the gravy and increase the dish’s flavor to another level.
  • Add Fried Bhindis
    Finally, add the roasted bhindis, sauteed onion, and tomato slices. Give it a good mix so everything is well mixed, and cook for a few minutes on low heat. Then add crushed Kasuri methi, garam masala powder, and amchur powder. Give it another mix and cook for 8-10 seconds on low heat. Just before you turn off the stove, spread two tablespoons of fresh coriander leaves and cover for 30 seconds to let the coriander show its magic. Turn off the stove, and bhindi do pyaza is ready!
  • Serve
    Transfer the bhindi do pyaza to a serving bowl and serve hot or cold, whatever you want. Garnish with some spring onion, or serve as it is.
    You can serve this as a side dish with steamed rice and dal fry. Or pair it up with flatbread like chapati, roti, or naan. You can also pair it up with some fried rice, a unique combination.

Tips And Tricks

  • Despite washing and pat drying, you will see some sliminess on the bhindi while cutting them. So, keep wiping the knife a few times to prevent sliminess completely while cutting them. 
  • Some avoid adding green chilling to ensure the dish doesn’t become too spicy.  In that case, remove their seeds and then add them to the dish. This will give you the chili flavor without making the dish spicy. 
  • If you want to make the dish totally vegan-friendly, use vegan yogurt instead of regular yogurt
  • Try to fry and cook the bhindi in a wider pan, so they get enough heat and can be roasted properly. This will make the bhindi less slimy. 
  • To store bhindi do pyaza for up to 2 days, transfer them to an airtight box and keep them in the refrigerator. But it’s not recommended Bhindi will lose its texture.

Nutrition Facts

Fat 15 gram 
Potassium 470 mg 
Sodium 310 mg 
Carbohydrate 16 gram 
Protein 3-gram 


And this is it! 

The bhindi do pyaza recipe I have shared above is the simples one you will ever find. I have covered everything in this guide, from the ingredients to the process and tips. This one is a veg version, and if you use ghee instead of oil, this dish is also healthy. So, what are you waiting for you? Go and enjoy this delicious Indian bhindi do pyaza with your loved ones, and don’t forget to share how flavorful it was!

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Lindsay G. Cabral is a recipe blogger who specializes in vegan and gluten-free recipes. Lindsay has been blogging since 2012, and her recipes have been featured on popular websites such as Huffington Post, Mind Body Green, and The Kitchn. In addition to her blog, Lindsay is also the author of two cookbooks, Vegan Yum Yum and Vegan Yum Yum for All Occasions. When she's not in the kitchen, Lindsay enjoys spending time with her husband and two young daughters.

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