Bhindi do pyaza

4.80 from 10 votes

This Bhindi do Pyaza recipe may be the easiest one you have ever cooked. It’s a classic recipe made with sliced bhindi, pearl onions, and flavored with bright spices. Simple ingredients but fully loaded with flavor.

Prep: 15

Cook: 20

Total: 35

Course: Main Course

Cuisine: Indian

Servings:

Calories: 157kcal

Author: Ruchi

Ingredients

2 tablespoons Oil (divided)
1 Lb OKra/Bhindi cut lengthwise
1 teaspoon Cumin seeds
1½ tablespoons Tomato puree
½ teaspoon Haldi (Turmeric powder)
1 teaspoon Amchur Powder (Mango Powder)
1 teaspoon Coriander powder
¾ teaspoon Kashmiri Red chili powder
- - Salt to taste
12 oz Pearl Onions (2 small onions sliced)
4 small Green Chilies
2 tablespoons Cilantro leaves chopped

US Customary - Metric

Instructions

Rinse bhindi thoroughly under tap water. Let it air dry on a kitchen towel.
Slice off the hard green top. Slice the bhindi in half lengthwise. Set it aside.
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.
Mix to combine. Cook the tomato puree with spices for 2-3 minutes or until the oil separates.
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 until well-combined. Cover and cook bhindi for another 3-4 minutes (to desired tenderness).
Serve hot with roti or warm Parathas.
Or you can serve it alongside a dal for a wholesome meal tonight.

Video

Notes

Why pan-cook the bhindi 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.

How to store leftovers?

Store the leftover bhindi do Pyaza in an airtight container in the fridge for up to 3-4 days. Bhindi will reheat really well in the microwave.

Or you can reheat bhindi on the stovetop in a skillet over medium heat.

Nutrition