How to make Bhindi Do Pyaza -

Ladyfingers cooked with plenty of onions and some masalas makes a super side dish

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ladyfingers (bhindi), Medium onions

Cuisine : Indian

Course : Main Course Vegetarian

Bhindi Do Pyaza

Bhindi Do Pyaza Recipe Card


Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder!  It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bhindi Do Pyaza Recipe

  • Ladyfingers (bhindi) slit without cutting through 300 grams

  • Medium onions sliced 2

  • Shallots (Madras onions) peeled 10-12

  • Fried onion 1/2 cup

  • Oil 3 tablespo to deep fry

  • Cumin seeds 1 teaspoon

  • Coriander seeds crushed 1 tablespoon

  • Ginger-garlic paste 1 tablespoon

  • Medium tomato chopped 1

  • Salt to taste

  • Yogurt `4 tablespoons

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Chaat masala 1/2 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Ginger cut into thin strips 1 inch

  • Fresh coriander sprig for garnish


Step 1

Heat 3 tbsps oil in non-stick pan, add cumin seeds and saute till their colour changes. Add crushed coriander seeds and sliced onions, mix and sauté till golden brown.

Step 2

Add ginger-garlic paste, mix and sauté till raw smells disappear. Add tomato and salt and mix well. Cover and cook till tomato is pulpy.

Step 3

Add yogurt and mix well. Add coriander powder, cumin powder, red chilli powder, turmeric powder, chaat masala and green cardamom powder, mix well and saute for 2-3 minutes.

Step 4

Add coriander leaves, ginger strips, shallots and fried onion, mix well and saute or 2 minutes. Take it off the heat and set aside.

Step 5

Heat sufficient oil in another non-stick pan, add the ladyfingers and deep-fry till crisp. Drain on absorbent paper.

Step 6

Place the pan with gravy mixture back on heat, add the deep-fried ladyfingers and mix well. Cook for 2 minutes.

Step 7

Transfer into a serving bowl, garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.