Bhindi Do Pyaza

30 mins


Bhindi Do Pyaza

Bhindi, often known as okra, is one of my favorite green veggies. This meal is quick and healthy! As the name says, ‘Do Pyaza’ includes lots of onion which makes this dish my favorite. 

What is Bhindi Do Pyaza?

Bhindi Do Pyaza is a healthy and delicious side dish named from the Hindi terms for okra and onion, respectively.

The word “do” means “double” or “twice as much,” and it relates to the dish’s abundance of onions. In conventional North Indian recipes, this implies doubling the number of onions or adding them twice at different stages of cooking. 

Do pyaza or Dopiaza came from Mughal cuisine and was only used with meat dishes. We now offer vegetarian variants that are just as popular as the original.

Because of the moniker “Do Pyaza,” there are various hypotheses and cooking ways related to the preparation manner for this dish. According to one hypothesis, the term “Do Pyaza” comes from the fact that the onions are used twice during the cooking process: chopped or crushed to form the gravy and then fried or pickled as a garnish.

According to another belief, it is twice as many onions or two different types of onions. I’d say it’s excellent in either case!!

Whatever the hypothesis, the excess amount of onions in this dish makes it really one of a kind and truly remarkable. 

Ingredients At a Glance 


Bhindi – It is sometimes referred to as Okra or Lady’s finger. Choose fresh, sensitive, green bhindi that is free of stains or blemishes. You can put it to the test by breaking a small section of the tail with your hands. If it breaks readily, the okra is tender and will cook quickly. This recipe does not call for frozen okra.

Onions – As the name suggests, this recipe calls for lots of onions. I have used red onions. You can use yellow or white onions too. 

Garlic – The garlic adds a great flavor to the sabzi. 

Spices – This recipe doesn’t need many spices. You will need coriander powder, chili powder, and turmeric powder.

Mustard oil – The characteristic aroma of mustard oil makes this sabzi very enduring. You can use any oil you choose, but mustard oil is ideal for cooking bhindi.

How To Prepare Bhindi Do Pyaza?

Heat the oil, then add the minced garlic and sauté for a minute or until the raw garlic flavor is gone. 

Then add the onion, turmeric powder, coriander powder, and chili powder and cook for 2 to 3 minutes before adding the bhindi. 

Combine the bhindi with the masala and season with salt. Reduce the heat to low and cook for 7 to 8 minutes or until the bhindi is soft.

Your bhindi do pyaza is ready to be served with warm rice or chapati. 

Some Expert Tips For Preparing Bhindi Do Pyaza

  • Bhindi (okra) must be rinsed and completely dried before cooking so that it does not become sticky and slimy when cooking.
  • Also, never keep bhindi in the fridge because it becomes sticky while cooking.
  • In general, I wash it thoroughly with water and leave it in a mesh basin or colander overnight.
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