Bhindi Do Pyaza (Okra with Onion)

Simple and delicious bhindi do pyaza Indian recipe made in most houses in India. Loved by people of all ages this recipe is best eaten with a bread. The recipe is gluten free. To make it vegan use vegan oils for tempering.



Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Makes: 3 cups


  • 32 bhindi or 500grms (okra/ladyfingers)
  • 1 big onion
  • 2 green chilli (optional)
  • 3 tablespoon mustard oil
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder 
  • 11/2 teaspoon salt or to taste
  • 1/2 teaspoon coriander powder (dhaniya powder)
  • 1/2 teaspoon amchur powder (dried mango powder)
  • 1/2 lemon juice ( optional)


  1. Wash and dry the bhindi, Make sure it is properly dry.
  2. Chop bhindi in 1/2 inch pieces and keep aside.
  3. Slice 1 big onion and 2 green chillies.
  4. In a pan add 3 tablespoon mustard oil and heat it to its smoking point.
  5. Add sliced onions and green chillies and saute for a min.
  6. Now add chopped bhindi and saute it for a min. 
  7. Add turmeric, red chili powder, salt and coriander powder and mix it well. Cook the bhindi on low to medium flame.
  8. Cover for 1 min only and then cook open.
  9. Cook till bhindi is tender.
  10. Don't overcook it, when the bhindi is tender add 1/2 teaspoon amchur powder or dried mango powder and give it a mix. Use a gentle hand to mix it all.
  11. If bhindi starts getting slimy add 1/2 lemon juice. Omit this step if bhindi is not slimy.
  12. It’s ready to serve, serve it with roti or paratha, dal, salad and chutney.


  • Dry the bhindi nicely with kitchen cloth so that it don’t get slimy.
  • Don’t cover the bhindi for long while cooking otherwise it will become mushy and slimy.