How to make bhindi do pyaza|Bhindi fry with onion: is very popular North Indian dish prepared with bhindi, onion and spices. this sabzi is very easy to make and it is gluten free, vegan and travel friendly.
You can always find this bhindi do pyaza in any north Indian weddings and it goes perfect with dal and roti.
Bhindi also known as okra or lady finger. we call it bhindi in India and it is most consumed vegetable here.
Dopiaza or dopayaza refers to twice the amount of onion added in the sabzi. it is mostly prepared with chicken, paneer, mushroom or mutton.
When I was a kid I loved aloo ki bhujiya and pyaz wali bhindi I remember that I always asked her to prepare me bhujiya or bhindi with paratha.
If you are bored with regular bharva bhindi then try this bhindi do pyaza or peanut stuffed bhindi.
One important thing to remember while making this recipe is that bhindi is slimy in nature so dry it completely and don’t cover it while cooking.
I hope you will like this simple version of bhindi do pyaza prepared with basic ingredients.
How to make bhindi do pyaza
- Wash the bhindi then dry it completely with a kitchen towel or you can spread them in a big plate and let it dry. but this may take more time so you can take anyone option.
- Make sure to dry it nicely otherwise it will become sticky and slimy. when dried chop the bhindi.
- Slice the onion and green chillies. In a pan or kadhai add mustard oil then add-in turmeric powder, red chilli powder, salt and chopped bhindi. stir it nicely and cook it on medium to low flame.
- Then add sliced green chilli and stir.
- When the bhindi becomes little tender then spread the bhindi around the sides of the pan with a spatula and all the oil will be collected in the centre as shown in the image below.
- Then add sliced onion in the centre and give it a mix. cook bhindi and pyaz on low to medium flame until the onion turns transparent and golden also the bhindi has become tender and little golden brown.
- Don’t overcook it, when the bhindi and onion are cooked add in amchur powder or dried mango powder and coriander powder then give it a good mix.
- It’s ready to serve, serve it hot with ghee spread hot roti.
Tips for perfect bhindi do pyaza:
- Dry the bhindi nicely with kitchen cloth so that it don’t get slimy.
- Don’t cover the bhindi while cooking otherwise it will become mushy and slimy.
- Bhindi do pyaza stays fresh for 2 days it is suitable for travelling and kids lunchbox. you can have it cold or hot with chapati or paratha.
Checkout bhindi do pyaza video recipe on YouTube.
Other recipes you might like:
Dry potato sabzi without onion and garlic
kale chane without onion and garlic
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How to make bhindi do pyaza|Bhindi fry with onion
Simple and delicious bhindi do pyaza or bhindi fry with onion prepared with bhindi, onion and spices. It is one of popular vegetarian dish in India.
It is gluten free and vegan.
Ingredients
- 32 bhindi (okra/ladyfingers)
- 1 big onion
- 2 green chilli
- 3 tablespoon mustard oil
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 11/2 teaspoon salt
- 1/2 teaspoon coriander powder (dhaniya powder)
- 1/2 teaspoon amchur powder (dried mango powder)
Instructions
- Wash, dry and chop the bhindi also, slice the 1 big onion and 2 green chillies.
- In a pan add 3 tablespoon mustard oil, 1 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 11/2 teaspoon salt and chopped bhindi. Stir it nicely so that bhindi is coated well with spices.
- Then add sliced green chilli and cook the bhindi on low to medium flame.
- When the bhindi becomes little tender then spread the bhindi around the sides of the pan with a spatula and all the oil will come in the centre.
- Add sliced onion in the centre and mix it well. cook it on low to medium flame until onion and bhindi are cooked.
- Don't overcook it, when the bhindi and onion are cooked add in 1/2 teaspoon amchur powder or dried mango powder and 1/2 teaspoon coriander powder then give it a good mix.
- It’s ready to serve, serve it with roti or paratha, dal, salad and chutney.
Notes
- Dry the bhindi nicely with kitchen cloth so that it don’t get slimy.
- Don’t cover the bhindi while cooking otherwise it will become mushy and slimy.
- Bhindi do pyaza stays fresh for 2 days it is suitable for travelling and kids lunchbox. you can have it cold or hot with chapati or paratha.
Nutrition Information:
Yield:
6Serving Size:
2Amount Per Serving: Calories: 224Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 124mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 13g
All information presented are intended for informational purposes only.
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