Bhindi do Pyaza | Okra Onion Curry | Easy Bhindi do Pyaza Recipe with Video

Main Course | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Total Time 25 Mins
  • Servings 4

Ingredients

  • 300 gms Tender Okra (Ladies’ Fingers)
  • 1 Onion (Chopped to a petals)
  • 1 Onion (Sliced)
  • 2 Tomatoes Paste
  • 1 Tomato Diced
  • 1/4 spoon Carom Seeds (Ajwain)
  • 3/4 spoon Grated Ginger
  • 1/3 cup Oil
  • 1 tbsp Mirchi Powder
  • Salt
  • 1/4 tsp Turmeric
  • 2 tbsps Chopped Fresh Green Coriander

Instructions

  1. Heat 3 tbsps of Oil and add crushed Carom seeds to it. Once it is fried, add diced Potato and fry on medium flame until the pieces become a little soft and the edges turn lightly golden.
  2. Add the washed and dried sliced Okra to the pan and fry on high flame till the Okra pieces cook.
  3. It takes about 12-15 minutes for the Okra to become soft and turn dark here and there. That is an indication that the sticky gum is gone out of the pieces and Okra is cooked.
  4. Add the sliced onion and fry for 3-4 minutes.
  5. It is enough for Onions to change color and cook. Remove and set aside.
  6. Heat 2 tbsp oil in another pan, add grated Ginger, chopped Onions, and fry until the onions become soft.
  7. Now add the paste of two Tomatoes and fry until the water from the Tomatoes evaporates and oil separates.
  8. When the Tomato paste was cooked, add Salt, Mirchi Powder and Turmeric and fry.
  9. Once Oil separates, add the diced Tomatoes and fry until soft but do not crush the pieces.
  10. Add the Okra and Onions that you set aside, let them be coated with the Tomato paste and fry for 3-4 minutes.
  11. Sprinkle some chopped Green Coriander and remove it from the fire.