Bhindi Do Pyaza
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Bhindi Do Pyaza is a flavorful and crunchy okra dish where onions are added twice during the cooking process. The term 'Do Pyaza' literally means 'double onions,' referring to the generous use of this vegetable in two different stages. It is a dry North Indian preparation that highlights the sweetness of caramelized onions against the earthy taste of okra. Spices like carom seeds (ajwain) and dry mango powder give it a unique tangy profile. It is a quick and delicious side dish that pairs excellently with dal and parathas.
Ingredients
Cooking Instructions
Tips & Secrets
- The key to non-sticky bhindi is to ensure it is completely dry before cutting and to never cover it while cooking.
- Adding a few drops of lemon juice during frying also helps in cutting down the sliminess of the okra.
- Sautéing the onion cubes separately ensures they retain their shape and crunch in the final dish.
- Always use ajwain instead of cumin for bhindi; it not only helps in digestion but also pairs much better with okra.
Nutritional Information(Per 150g)
140 kcal
4g
8g
14g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.