Pyaz Wali Bhindi Recipe | Bhindi Do Pyaza – Okra Onion Stir Fry
Bhindi Do Pyaza, or Pyaz Wali Bhindi, is a delightful Indian dish that brings together the earthy taste of okra (bhindi) and the rich flavor of caramelized onions. The tender okra is sautéed with a perfect blend of aromatic spices, offering a balance of savory, tangy, and mildly spicy flavors. This dish is typically enjoyed with hot parathas or steamed rice, making it a comforting choice for a wholesome lunch or dinner.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams |
| Mustard oil (or Sunflower oil) | 2 tablespoons |
| Ajwain (Carom seeds) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 2-inch piece, broken |
| Bay leaf (Tej Patta) | 1 leaf |
| Onions | 3, thinly sliced |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon (or more, to taste) |
| Coriander (Dhania) powder | 2 teaspoons |
| Amchur (Dry Mango Powder) | 2 teaspoons |
| Salt | To taste |
Preparation Time
- 10 minutes
Cooking Time
- 30 minutes
Instructions
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Prep the Bhindi: Begin by washing the bhindi (okra) thoroughly under water. Pat them dry using a kitchen towel. Once dry, trim the ends off each bhindi and cut them into thin 4-5 pieces. Set the cut bhindi aside for later use.
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Heat the Oil: In a heavy-bottomed saucepan, heat mustard oil (or sunflower oil) over medium heat. Once hot, add the ajwain (carom seeds) and allow them to crackle, releasing their aroma.
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Add Whole Spices: Toss in the broken cinnamon stick and bay leaf. Sauté for a few seconds until the spices begin to release their fragrance.
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Caramelize the Onions: Add the thinly sliced onions to the pan. Reduce the heat to low and sauté the onions until they soften and start to turn golden brown. This caramelization is key to the rich flavor of the dish.
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Add Bhindi and Spices: Once the onions are nicely caramelized, add the chopped bhindi to the pan. Sprinkle in salt, turmeric powder, red chili powder, coriander powder, and amchur powder. Stir well to combine all the spices with the okra and onions.
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Cook the Bhindi: Cover the pan with a lid slightly ajar and let the bhindi cook on medium heat for about 15 minutes, stirring occasionally to ensure the okra cooks evenly. The bhindi should turn tender and absorb the flavors from the onions and spices. During this time, the onions will caramelize further, adding depth to the flavor.
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Final Adjustments: Once the bhindi is soft and fully cooked, taste the dish and adjust the seasoning, adding more salt or spices if needed. Stir well.
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Serve: Turn off the heat and transfer the Pyaz Wali Bhindi to a serving bowl. Serve hot, accompanied by parathas or kadhi pakora for a satisfying meal.
Tips for the Perfect Bhindi Do Pyaza:
- Pat Dry the Bhindi: Make sure to dry the bhindi thoroughly after washing to prevent them from becoming slimy while cooking.
- Low and Slow: Allow the bhindi to cook on low heat, stirring occasionally, to ensure even cooking and avoid overcooking or burning the onions.
- Adjust Spices: Feel free to adjust the amount of red chili powder to suit your preferred spice level.
- Mustard Oil: The distinct flavor of mustard oil adds authenticity to this dish, but you can substitute with sunflower oil if you prefer a milder taste.
This Pyaz Wali Bhindi recipe is a simple yet flavorful vegetarian dish that brings the warmth and comfort of Indian home cooking to your table. Whether you’re enjoying it as part of a larger meal or as a standalone dish, it’s sure to be a crowd-pleaser!
