Bhindi Do Pyaza
Okra cooked with double the onion — North Indian dry sabzi.
For 2 servings
Sauté the cumin seeds and onions.
- Heat oil in a pan and add cumin seeds until they begin to splutter.
- Add the sliced onions to the pan.
- Sauté for 5 minutes until the onions become soft and translucent.
Cook the aromatics and tomatoes.
- Stir in the ginger garlic paste and cook for 1 minute until fragrant.
- Add the chopped tomatoes to the mixture.
- Sauté for 3 minutes until the tomatoes soften and blend with the onions.
Add the okra and ground spices.
- Incorporate the sliced okra into the pan.
- Add turmeric, Kashmiri red chili powder, coriander powder, and salt.
- Cook for 8 minutes, stirring occasionally, until the okra is tender and cooked through.
TIPKeep the pan uncovered while cooking the okra to prevent it from becoming slimy.Finish with amchur and fresh herbs.
Turn off the heat and stir in the amchur powder for tanginess. Garnish with fresh cilantro before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent slimy okra, ensure it is completely dry before chopping. Pat it dry with a kitchen towel after washing.
- 2Do not cover the pan while frying the okra, as trapped steam will make it slimy.
- 3Use a wide pan and don't overcrowd it. If needed, fry the okra in two batches to ensure it stir-fries rather than steams.
- 4Add salt after the okra is cooked. Adding it early can cause it to release water and become sticky.
- 5For the best texture, add the onion petals towards the end so they remain crisp.
- 6A final squeeze of lemon juice can be added for extra tanginess.
Adapt it for your goals.
Punjabi Style
Roast 1 tablespoon of besan (gram flour) on low heat until fragrant and add it along with the other dry spice powders for a nuttier flavor and thicker coating on the okra.
With PotatoesWith Potatoes
Add 1 medium potato, peeled and diced into small cubes. Par-boil or shallow fry the potatoes separately and add them along with the fried okra.
Creamier TextureCreamier Texture
For a slight creaminess, add 2 tablespoons of whisked plain yogurt to the tomato masala. Cook on low heat, stirring continuously, until the oil separates.
Why this is on our healthy list.
Supports Digestive Health
Okra is an excellent source of dietary fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
Rich in Antioxidants
This dish is packed with antioxidants from onions (quercetin), tomatoes (lycopene), and various spices, which help combat oxidative stress and reduce inflammation in the body.
Good Source of Vitamin C
Both okra and tomatoes are good sources of Vitamin C, an essential nutrient that boosts the immune system and is vital for skin health and collagen production.
Frequently asked questions
The key is to keep it dry. Wash the okra and pat it completely dry with a cloth or paper towel before cutting. Also, cook it in an open pan on medium-high heat and avoid covering it, which traps steam. Adding a tangy ingredient like dry mango powder or lemon juice at the end also helps cut the sliminess.