Bhindi Do Pyaza/ Ladies Finger and Onion stir fry

For all those mushy ladies finger haters and also for 'Oh no! Same old lady finger curry!!!" naysayers - this Bhindi Do Pyaza is for you :) Bhindi (Ladies finger) Do (two) Pyaza (Onions) is a North Indian dry curry where it denotes onions used twice the normal amount with Ladies finger to make this dish. One just needs more onions and do a stir fry along with ladies finger and ta-da, the dish is ready. The trick to avoid the mushiness is not to cover when cooking these ladies fingers and also to use fresh ones. Not frozen.

  • Cook time:
  • Prep time:
  • Serves: 2 people
  • About 500 gms Ladiesfinger/Okra/bhindi (approx 1-1/2 pounds)
  • 2 onions, sliced
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1/2 tbsp cumin-coriander powder
  • 1 tsp chilli powder (or as per taste)
  • 1/2 tsp Dry Mango Powder /Amchur (optional - instead you can add lemon juice)
  • 1/2 tsp Garam Masala
  • Salt to taste
1. Wash, clean and dry the fresh ladies finger thoroughly. Should not be wet. Chop of the ends and slice them.
2. In a pan, in 1/2 tsp oil, add the cumin seeds. When lightly brown, add the onions, ginger garlic paste, salt and the spices (except Garam Masala and Mango powder) and stir until soft
3. Add the Ladiesfinger, give a quick stir on high flame until it is coated with the onion-spice mixture. Then reduce the flame to low-medium and give it a stir every 5 minutes.
4. The dish is done when the ladiesfinger turn soft - takes about 15-20min..
5. It will not be mushy nor will it be crunchy. Just the right bite to it. Just 2 min before taking off the flame, add the remaining two spices, stir and serve warm with Phulkas, Chapathi or White Rice

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By bina on Apr 13, 2010

:-P :lol: :)

By Lakshmi on Oct 5, 2009

Hi DK, I made this yday and it came out awesome. My family loves Okra and this dih delighted them. Thx for the simple and yum recipe! Dear Lakshmi, thanks for updating me with your results. Appreciate it :) Its a family fav for us too :) -- DK

By Aparna on Mar 10, 2009

This is just the way I like my okra. With onions and crisp. I refuse to eat in sambhar! :)
I accidentally found out that if you leave the okra for about 1/2 an hor to an hour after cutting it, it doesn't become mushy when it cooks in dry preparations like this.

By Varsha Vipins on Mar 8, 2009

1st time here DK..this looks definitely yummy with all those fried onions..:)

By Madhumathi on Mar 8, 2009

Hi Dk,tried this y'day and everyone at home appreciated it.Thanks for sharing :)

By Siri on Mar 7, 2009

it looks sooo yuuummyy! :) much better than the sloppy. gooey okra curry I made today ;) hehee!


By DocChuck on Mar 7, 2009

I LOVE okra and onions. Can hardly wait to try your version with all of the Indian spices.

Thanks for sharing.

By Gita's Kitchen on Mar 7, 2009

Lovely dish, thanks for the tips to avoid the mushiness of the okras...I should try this one...

By Priya on Mar 7, 2009

Excellent bhindi curry Dk...looks prefect..

By Madhumathi on Mar 7, 2009

Perfect bhindi do pyaaz...will follow your procedure and make this tonight..Thanks for sharing :)

By Swapna Pravin on Mar 7, 2009

Love the step by step pictures. Very attaractive. Nice post....

By Chitra on Mar 7, 2009

looks toooo gud,nice click :)first time here DK,u have a nice recipe collections,DO visit my blog at ur free time:)thanks in advance:)

By Bandaged Bear on Mar 7, 2009

Thanks, this is exactly I am looking for, great!

By DEESHA on Mar 6, 2009

looks sooo delicious ... Its my fave too

By Cham on Mar 6, 2009

I never cover hardly any veggies, just to keep the green color. Love the double dose of onion!

By SK on Mar 6, 2009

Onions add a charm to this dish....
Will surely try out sometime... :)

By Divya Vikram on Mar 6, 2009

Looks too good with the caramelized onions.

By Madhu on Mar 6, 2009

I'll eat any okra dish,love them. Like to make them simple way, looks excellent with lots of onions.

By Uma on Mar 6, 2009

ooh, lovely okra curry! No mushy you say, then it's perfect for me! looks great Dhivya!