Bhindi Pyaz Sabzi

Bhindi Pyaz Sabzi vegetarian recipe

This Bhindi Pyaz Sabzi brings together okra and onions for a simple, flavorful side dish. It's great alongside rotis or rice for a weeknight meal.

Ingredients

  • 500 grams fresh okra
  • 2 medium onions
  • 2 tablespoons mustard oil
  • 0.5 teaspoon cumin seeds
  • 0.25 teaspoon asafoetida
  • 0.5 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 0.5 teaspoon red chili powder
  • 0.5 teaspoon dried mango powder
  • 0.75 teaspoon salt
  • 2 tablespoons fresh cilantro leaves

Instructions

  1. Wash 500 grams fresh okra thoroughly under running water. Pat them completely dry with a kitchen towel. This is very important to avoid sliminess. Trim off the top and bottom ends of each okra and cut the okra into 1-inch pieces.
  2. Peel and thinly slice 2 medium onions. Try to separate the rings so they cook evenly.
  3. Heat 2 tablespoons mustard oil in a large heavy-bottomed pan or wok over medium heat. Once the oil is hot and shimmering (or just smoking slightly if using mustard oil), add 0.5 teaspoon cumin seeds and let them crackle for a few seconds.
  4. Add 0.25 teaspoon asafoetida to the pan, then immediately add the sliced onions. Cook the onions, stirring frequently, for about 5-7 minutes until they turn translucent and start to get lightly golden at the edges.
  5. Add the chopped okra to the pan with the onions. Stir gently to combine. Cook uncovered for about 10-12 minutes, stirring occasionally, until the okra is tender and most of the sliminess has disappeared. Avoid over-stirring, which can make it slimy.
  6. Reduce the heat to low. Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, 0.5 teaspoon dried mango powder, and 0.75 teaspoon salt. Mix all the spices well with the okra and onions.
  7. Continue to cook for another 3-5 minutes on low heat, stirring gently, to allow the spices to roast and coat the vegetables well. Ensure the okra is fully cooked but still retains a slight bite.
  8. Transfer the Bhindi Pyaz Sabzi to a serving bowl. Garnish generously with 2 tablespoons fresh cilantro leaves. Serve hot with roti or dal-rice.

View the interactive Bhindi Pyaz Sabzi recipe