Bhindi do pyaza

Bhindi do pyaza.jpg

This is a wonderful recipe of Chef Harpal singh sokhi that I made with some changes of my own. I love watching cooking videos when I am bored and Chef Harpal is one person I follow for some delicious and easy punjabi recipes. “Bhindi do pyaza” as the name suggests is bhindi/okra curry with onions used twice in the gravy. Once, finely chopped along with tomatoes to make the delicious onion-tomato gravy and again in big chunks that gives a nice bite to the whole dish. You can’t go wrong with okra when paired with loads of onions and some fragrant spices.

This recipe is a keeper and a little healthier than the deep fried restaurant versions, as I have baked the bhindis here instead of deep frying them. Baking them also got rid of the sliminess that you can get when you saute the bhindis which is something that scares most of the people when cooking okras. I made this for a cousin who has been visiting us and he loved it and couldn’t figure out I had used in the curry that gave a unique flavor. Nigella seeds/kalongi/onion seeds is something that a lot of people do not use often. Many of my friends haven’t even heard of them. But its such a wonderful, fragrant tiny little seed like spice that can take your dish to another level. So if you do not have some kalongi/ nigella seeds in your pantry I would suggest you get some right now! Ok so, here goes the recipe:


  • 500 grams Bhindi cut into cubes
  • 2 large onions cubed
  • 2 small tomatoes cubed (remove the juicy inner part)
  • 1 large onion chopped finely
  • 2 tomatoes chopped finely
  • 1 tbsp ginger garlic paste
  • 1 tsp nigella seeds/kalongi
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 green chilly chopped finely
  • 11/2 tbsp coriander powder
  • 1/2 tsp or more red chilly powder (depending on spice levels)
  • 2 tbsp finely chopped coriander leaves
  • 1/2 tsp dry mango powder/amchur
  • 2 tbsp oil


Pre heat the oven to 425 F.

Add the chopped okras to a baking tray and add 2 tsp of oil on the okras. Mix well until they are coated with oil. Spread the okras in the baking tray in a single layer and bake them for 35 to 40 minutes until they are cooked. Set aside. If your okras need more time to be cooked, bake them a little longer. (I broiled the okras in the end for about 3 to 4 minutes to give it a slight char)

In a pan, add remaining oil and add the nigella seeds, cumin seeds, turmeric powder, chopped green chillies and let the cumin crackle.

Add the finely chopped onions and saute until nice and translucent. Add the ginger garlic paste to it and saute it until the raw smell of ginger garlic is gone and the onions start to brown a little.

Now add the finely chopped tomatoes, chilly powder, salt, coriander powder, amchur powder and saute until you see the oil leave the sides of the pan,

When done add the onion and tomato cubes and saute until the onion cubes are translucent. Then add the baked okras, chopped coriander leaves and garam masala to it and mix well. Saute for 2-3 minutes until everything is mixed well and switch off.

Serve hot with phulkas or rotis.

This entry was posted in INDIAN MAIN DISHES, main course, Recipes and tagged , , , , , , . Bookmark the permalink.

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