Easy Bhindi Do Pyaza Recipe | Spicy Stir-Fried Okra – Bhindi do pyaja is a popular Indian vegetarian dish made with bhindi (okra) and a generous amount of onions. It is a perfect simple family recipe where we used very less amount of spices.
About Bhindi do pyaja
“Do pyaja” translates to “two onions,” indicating that the dish is cooked with an abundant amount of onions, providing a rich and flavorful taste. It is a vegan, gluten-free, diabetic-friendly recipe. You can enjoy it as a side dish or also can be packed in tiffin for lunch.
Bhindi do pyaja is a delicious and easy dish made with okra and onions. It is a variation of the popular bhindi do pyaza, which means okra cooked with double the amount of onions. This recipe uses lemon juice instead of amchoor (dried mango powder) to add a tangy flavor to the dish. It also uses very less oil, and spices, making it suitable for those who prefer mild dishes.
There are many other recipes which are prepared in the similar way like ‘Paneer Do Pyaza’, ‘Mushroom Do Pyaza’ , etc. In summer, when bhindi or okra is in season we make this curry at least once a week for Lunch or Dinner.
Other dry veg curries you would like to try
In this blog post, we will unravel the secrets of creating a flavourful bhindi do pyaja, a beloved vegetarian dish that combines the unique flavors of okra and onions.
Why should you try this recipe
- Easy to make
- Vegan
- Diabetic-friendly
- Low in calories
- Flavourful & nutritious
Ingredients used in the making of Bhindi Do Pyaza Recipe | Spicy Stir-Fried Okra
- Bhindi or okra
- Onion
- Oil
- Spices
- Lemon juice
Whether you are a seasoned home cook or a novice in the kitchen, this bhindi do pyaja recipe is sure to impress and inspire. It is a dish that showcases the versatility of Indian cuisine, allowing you to savor it as a main course alongside freshly made roti or rice, or even as a delectable side dish to complement your meal.
Video recipe of Stir fried okra
Health benefits of eating bhindi or okra
Bhindi or Okra
- Rich in nutrients: Bhindi is low in calories and a good source of vitamins A and C, as well as minerals like calcium and potassium.
- High in fiber: Bhindi contains soluble fiber that aids in digestion, helps maintain bowel regularity, and promotes a healthy digestive system.
- Blood sugar management: The fiber content in bhindi helps regulate blood sugar levels by slowing down the absorption of sugar in the digestive system.
- Heart health: The soluble fiber and antioxidants in bhindi contribute to heart health by reducing cholesterol levels and preventing the oxidation of cholesterol.
- Anti-inflammatory properties: Bhindi contains compounds with anti-inflammatory properties that may help reduce inflammation in the body and support overall health.
- Antioxidant properties: Bhindi is rich in antioxidants, such as vitamin C and flavonoids, which help protect cells from damage caused by free radicals and oxidative stress.
Onions
- Onions are also rich in vitamin C which helps in improving our immune function and protects againgt various diseases.
- It is also rich in anti inflammatory proteries and contains flavonoids that may help lower blood pressure, reduce cholesterol levels, and promote heart health.
- Onions contain prebiotic fibers that nourish beneficial gut bacteria, promoting a healthy digestive system.
- It’s important to note that individual health benefits may vary, and these benefits are generally associated with the consumption of bhindi and onions as part of a balanced diet and healthy lifestyle. As always, it’s advisable to consult with a healthcare professional or nutritionist for personalized dietary advice.
- So, grab your apron, gather your ingredients, and let’s embark on a culinary adventure that celebrates the enticing flavors of bhindi do pyaja. Get ready to awaken your senses and indulge in the aromatic symphony of spices as we unravel the secrets of this classic Indian dish. Let’s get cooking!
Here’s a simple recipe to prepare bhindi do pyaja:
Step by step preparation of Bhindi Do Pyaza Recipe | Spicy Stir-Fried Okra
1.Trim the ends of the bhindi and slice them into 2-3 inch pieces. Further cut the pieces into half lengthwise. Keep them aside.
2. Heat oil in a large pan over medium heat. Add ajwain seeds and let them splutter.
3. Add sliced onions and green chilli and saute until golden brown, stirring occasionally.
4. Now add coriander powder, turmeric powder, and chopped okra. Mix them well. Cook for 2-3 minutes without covering it.
5. After that, add salt and mix well. Cover and cook it for 3-4 minutes, stirring occasionally, until the okra is soft and cooked.
6. Now squeeze one lemon juice and mix well. Cook for another 3-4 minutes, uncovered, until the bhindi becomes dry and cooked.
7. At last sprinkle little garam masala and mix it well. Switch off the flame and cover the pan. Let it leave for 5-7 minutes so that all the flavoures get infused well.
8. Garnish with coriander leaves and serve hot with roti, paratha or rice.
9. Enjoy your homemade bhindi do pyaja!
Note: You can adjust the spices according to your taste preferences. Additionally, make sure to keep the flame on low medium heat while cooking the bhindi to prevent it from becoming slimy.
Serving suggestions
Bhindi do pyaja sabji can be served as a main dish or a side dish, depending on your preference. You can serve it with chapatti, poori, paratha,naan, or even with rice too. Remember to garnish the bhindi do pyaja with freshly chopped coriander leaves before serving.
Tips and tricks
- Select fresh and tender bhindi for the recipe. Avoid using overripe or wilted okra as they can be tough and chewy. Also, prefer fresh bhindi instead of frozen. The taste and texture will not be same with frozen bhindis.
- Before slicing the bhindi, make sure to wash them thoroughly and pat them dry using a kitchen towel or paper towels. Moisture can make the bhindi slimy while cooking, so it’s essential to dry them well.
- Slice the bhindi into 2-inch pieces. Ensure that they are evenly sized to ensure even cooking.
- Cook the bhindi on low medium heat throughout the process. This helps to cook them evenly without burning or becoming excessively slimy. High heat can quickly burn the spices and result in uneven cooking.
- While cooking the bhindi, stir gently and occasionally to avoid breaking them. Bhindi can be delicate, and vigorous stirring can cause them to become mushy.
- Ensure that the bhindi is spread out in a single layer in the pan. Overcrowding the pan can lead to uneven cooking, and the bhindi may release more moisture, making them slimy.
- Adjust the spices according to your taste preferences. Start with the recommended measurements and add more or less spice as desired. Remember, you can always add more spice later if needed, but it’s challenging to reduce the spiciness once added.
Garnish the prepared bhindi do pyaja with freshly chopped coriander leaves to enhance the flavor. Serve it hot with roti, naan, or rice for a complete meal.
By keeping these tips in mind, you can prepare a delicious and flavorful bhindi do pyaja dish. Enjoy your cooking!
Recipe card
Easy Bhindi Do Pyaza Recipe | Spicy Stir-Fried Okra
Ingredients
- 500 gm bhindi or lady finger
- 2 medium sized onion sliced
- 2 tbsp mustard oil
- 1 tsp ajwain
- 1 green chilli
- 1 tsp coriander powder
- 1 ¼ tsp salt
- ½ tsp haldi or turmeric powder
- 1 lemon juice
- ½ tsp garam masala
Instructions
- Trim the ends of the bhindi and slice them into 2-3 inch pieces. Further cut the pieces into half lengthwise. Keep them aside.
- Heat oil in a large pan over medium heat. Add ajwain seeds and let them splutter.
- Add sliced onions and green chilli and saute until golden brown, stirring occasionally.
- Now add coriander powder, turmeric powder, and chopped okra. Mix them well. Cook for 2-3 minutes without covering it.
- After that, add salt and mix well. Cover and cook it for 3-4 minutes, stirring occasionally, until the okra is soft and cooked.
- Now squeeze one lemon juice and mix well. Cook for another 3-4 minutes, uncovered, until the bhindi becomes dry and cooked.
- At last sprinkle little garam masala and mix it well. Switch off the flame and cover the pan. Let it leave for 5-7 minutes so that all the flavoures get infused well.
- Garnish with coriander leaves and serve hot with roti, paratha or rice.
Video
Notes
My latest video
Try out this yummy bhindi do pyaza recipe at home. If you like the recipe share it with your friends and family and don’t forget to give us a 5 star rating. How it works for you, take a picture and tag it #healthicallykitchen on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!
“`
