Bhindi Do Pyaza
Mustard-oil blistered okra and seared onion petals folded into a slow-cooked onion-tomato masala with optional raw mango. A three-stage method that keeps every element distinct, no sliminess, no muddled textures, just deeply spiced bhindi the way it was meant to be made.
Equipment
Ingredients
For The Shallow Fry
- 1.5 lbs 700 g Okra (bhindi), cut into 1.5-2 inch pieces
- 1 medium onion cut into chunks, petals separated
- ¼ teaspoon turmeric powder
- 1 teaspoon lemon juice
- salt to taste
- 3-4 tablespoon Mustard oil or neutral oil
For The Masala
- 1 tablespoon Mustard Oil or neutral oil
- ½ teaspoon Cumin seeds
- ¼ teaspoon Asafoetida
- 1 inch Ginger chopped
- 1-2 Green chilies chopped
- 2 medium Onions chopped
- 2 medium Tomato chopped
- 2 teaspoon Ginger Garlic paste
- 1 medium semi-ripe Mango kairi, peeled & julienned; or 1 teaspoon amchur powder
- ½ teaspoon Turmeric powder
- 1 teaspoon red chili powder adjust to taste
- 2 teaspoon Coriander powder
- salt to taste
For Garnish
- Handful of Coriander leaves chopped
- Thinly Julienned Ginger
- Freshly squeezed lemon juice
Instructions
Step 1: Blister the Bhindi
- Wash and dry the bhindi completely. Trim tops and tails.
- Heat mustard oil in a kadai on high flame until it just begins to smoke.
- Add turmeric, then the bhindi and lemon juice. Toss to coat.
- Cook on high heat for 3-4 minutes, turning occasionally, until the bhindi blisters and picks up color.
- Add salt, toss once, and transfer to a plate. Set aside.
Step 2: Sear the Onion Petals
- In the same kadai, add a touch more oil and the large onion petals.
- Cook on high heat for 1-2 minutes until edges are lightly charred but the petals still have some bite. Remove and set aside.
Step 3: Prepare the Masala
- Heat oil in the same kadai on medium flame. Add cumin seeds and let them sizzle for 20 seconds. Add asafoetida and stir briefly.
- Add ginger (and garlic if using). Cook for 30-40 seconds until fragrant.
- Add chopped onions and cook for 7-8 minutes until light golden brown.
- Add coriander powder, red chili powder, cumin powder, and garam masala (if using). Stir constantly for 30 seconds.
- Add tomatoes and salt. Cook until tomatoes break down completely and oil separates from the masala, about 5-6 minutes.
- Stir in raw mango (if using) and cook for 1 minute.
Step 4: Bring it Together
- Add the reserved bhindi and onion petals to the masala. Toss gently to coat.
- Cook on medium heat for 3-5 minutes so the bhindi absorbs the masala. Turn gently once or twice, avoid breaking the pieces.
- Turn off the heat. Add sliced green chilies (if using) and ginger juliennes. Serve immediately with roti or paratha.
Notes
- Dry your bhindi thoroughly before cooking, any surface moisture prevents blistering and causes sticking.
- Do not add salt to the bhindi before or during frying; salt draws out moisture and leads to steaming instead of searing.
- The oil separating from the masala (bhunai) is the sign it is properly cooked, do not skip past this stage.
- Ginger juliennes and green chili are added off-heat to preserve their fresh, sharp bite.
- Leftovers keep for 2-3 days in the refrigerator. Reheat on high heat for 1-2 minutes to crisp up the bhindi.
Nutrition
Nutrition Facts
Bhindi Do Pyaza
Amount per Serving
Calories
232
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Sodium
65
mg
3
%
Potassium
835
mg
24
%
Carbohydrates
32
g
11
%
Fiber
9
g
38
%
Sugar
14
g
16
%
Protein
5
g
10
%
Vitamin A
2190
IU
44
%
Vitamin C
71
mg
86
%
Calcium
180
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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