North Indian Curry


Today i have for you all a… popular North Indian side dish / Subzi that is very common in most of the restaurant menu card , dhabha and north Indian house. Made from bhindi ,lot of onions and combination of spices this ” Bhindi Do Pyaza ” not only tastes awesome but is also simple and easy to make . As in my home we all are bhindi fans , any given day this bhindi do pyaza is indeed a comfort food for us and one of the most preferred side dish to go with phulka / chapathi . Though its easy to make , the most challenging task in making this subzi is to avoid stickiness / sliminess that is the trademark quality of okra .But if you take proper precautions and follow the Notes ( mentioned towards end ) properly , one of the best restaurant style bhindi do pyaza is all yours. Do try friends and i am sure you will love it.. here you go ….



Smitha Kalluraya
Course Side Dish
Cuisine north indian
Servings 4 serving


  • 250 gms bhindi / ladys finger
  • 2 large onion
  • 1 tsp Ginger, Grated / finely chopped
  • 2-3 tbsp Oil
  • 1 tsp Cumin Seeds Jeera
  • 1/2 tsp Turmeric / Haldi powder  
  • 2 tsps red chili powder
  • ½ tsp Dry Mango Powder / Amchoor
  • 1 tsp Garam Masala
  • 1 tsp Coriander/ Dhania powder
  • ½ tsp Cumin /Jeera powder,
  • Salt


  • Wash, wipe the okra properly using dry kitchen cloth.Cut the head of Bhindi, and then length wise into two long slices.
    bharwan bhindi
  • Chop onion to thin slices and grate ginger .
  • In a pan heat oil .Once hot ,add the cumin seeds. When they splutter add haldi , ginger ,onions and bhindi .
  • Stitr fry onion and bhindi mix on medium flame for about 8-10 mins stirring in between ocassionally so that they don't stick to bottom / burn .
  • Once they are almost cooked ( the sliminess coming out from them would have stopped ) add red chilli powder , dhania jeera powder,garam masala ,aamchoor and salt .
  • Mix well and cook for another 4-5 mins so that bhindi takes in all the spices .
    how to do BHINDI DO PYAZA
  • Switch off the heat and serve hot bhindi do pyaza with hot phulka /. chapathi .


  1. To avoid bhindi turning slimy , dry / wipe the bhindi properly after washing . If the bhindi is wet , subzi will turn slimy .
  2. If you have time , after chopping the bhindi , its better to keep in fridge for about 1-2 hours . This will help in reducing sliminess more.
  3. Fry the subzi nicely on medium heat to avoid sliminess . Don't add salt initially . Add it mid .
  4. If you want , initially only while roasting bhindis ; add amchoor powder . Addition of tanginess reduces sliminess
  5. Don't cut oil quantity . Bhindi typically reuires oil to get a nice crispiness . In restuarants , they deep fry bhindis while making this dish .
  6. If you find the bhindi and onion is sticking to the kadai , add some more oil .
  7. Tender fresh bhindi taste best for this dish .


  • Reply
    marudhus kitchen
    May 15, 2015 at 12:09 pm

    Different kind of stir fry…yummm

  • Reply
    Rafeeda AR
    May 17, 2015 at 7:09 am

    Oh… these would be awesome with some chapathis… delicious!

  • Reply
    Sony P
    May 17, 2015 at 4:23 pm

    Looks drooling !

  • Leave a Reply

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