Bhindi Dopyaza

Bhindi Do Pyaza that gets its name from the Hindi words for okra “bhindi,” and onion “pyaz.” is a healthy and delicious side dish

The “do” means twice or  double as much, and refers to the dish having lots of onions. In typical North Indian recipes, relatively speaking it means adding double the amount of onions or adding them twice during different stages of cooking.

There are many variations of making bhindi do pyaza in the North Indian cuisine. The dish can be made with a gravy or dry sautéed

Pyaza is a common cooking style here, and once you try these dishes you’ll see why! Do pyaza recipe variations are made with some more hero ingredients as well.

I have shared two more popular vegetarian do pyaza recipes:

  1. Paneer Do Pyaza
  2. Mushroom Do Pyaza

Why This Recipe Works

My recipe is a simple, easy and non-fussy version of making this dish but packed with a lot of flavors. While, yes, there are lots of onions in this dish, but they keep a balance in the dish and give it a lovely light caramelized taste. Both the onions and okra shine through in this recipe.

I have learnt this vegan and gluten-free recipe from my mother . Recipes like these are what simple Indian home cooking is all about.

The okra is lightly sautéed with the onions and spices, so it is tender and slightly sweet but with deep, earthy flavors. And the bounty of onions are perfectly caramelized to add a wonderfully sweet taste that doesn’t overpower the okra.

Bhindi do pyaza goes very well with Indian breads like roti or paratha, or as a side dish with steamed rice and lentils mains.

How To Cook Bhindi Do Pyaza

Saute and Prep Bhindi (Okra)

1. Firstly, rinse 500 grams of okra pods in running water. Just spread them on a large tray or plate and allow them to dry naturally or wipe them completely dry with a kitchen napkin . Now chop the okra into ¼ inch slices.

They should be completely dry ,Ensure that there should not be any moisture or water droplets on the okra prior to chopping them.

2. Next, peel and thinly slice about 2 large onions. You will be needing 2 heaped cups of thinly sliced onions.

In a thick bottomed and heavy pan or wok over low heat, add oil or ghee. Then add the chopped bhindi.

Mix them with the oil and begin to sauté them on low to medium-low heat.

3. Sauté them on a low to medium heat, stirring often, until the okra becomes slightly tender and partially cooked but not browned. This typically takes about 4 to 5 minutes on a low to medium-low heat.

But keep in mind that the cooking time will vary with the thickness and size of the pan, quality of the okra and also the intensity of the flame.

Sauté Onions (Pyaz)

4. Next add the sliced onions.

5. Then add seasonings to the pan:

  • ½ teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • salt to taste
ground spices and salt on sliced onions in pan
6. Stir to combine the seasonings with the bhindi and onions.
7. Continue to sauté over low to medium-low heat.

8. First the onions will soften but you have to continue to sauté them stirring after every 2 to 3 minutes.

Make Bhindi Do Pyaza

9. Continue sautéing over low to medium-low heat until the onions become ligthtly caramelized or light golden. By this time the okra also become perfectly tender. Be careful to not overcook the bhindi, otherwise it might get mushy. Stir frequently.

Cooking the onions until they lightly caramelize, takes about 15 to 20 minutes on a low to medium-low heat. Again the timing will vary depending upon the thickness of the pan and intensity of the flame.

10. Lastly, add 1 teaspoon of garam masala powder add 1 teaspoon of dried mango powder (amchur powder) , For a more tangy taste add a bit more of the dry mango powder.

If mango powder is not available Swap dry mango powder with ½ teaspoon lemon juice for some tang and brightness.

11. Serve Bhindi Do Pyaza warm as a main or side dish with roti or paratha or steamed rice. It can also be served as a side dish with a North Indian meal.

It can also be packed for a lunch box with a side of roti or paratha.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, follow me on InstagramYoutube Facebook,


Leave a Reply

Your email address will not be published. Required fields are marked *