Bhindi Do Pyaza – Okra Stirfry With Pearl Onions

Sinfully Spicy - Bhindi Do Pyaza, Okra Stir fried With Onions

A dainty spiced stir fry of bhindi(okra) & pea onions rolled up inside a paratha (flatbread) or alongside dal chawal (lentils & rice) is as easy as a comforting meal.

Many put it off due to the unassuming slime but I have always found the humble okra delicious. It reminds me of school days, when mom packed it in our lunch boxes with  flaky ghee laden parathas and mango pickle. Somehow bhindi sabzi tasted better out of a tiffin box than just served on a plate. I did not like sharing lunch on those days.

Sinfully Spicy - Bhindi Do Pyaza, Okra Stir fried With Onions002

I think Indian cooking tames the slime of okra in the best way. Stir fried with few spices, the flavor of the vegetables comes through than putting it in stews or deep-frying.  You got to trust me that this stir fry might just convert you, if you are not a fan.

Sinfully Spicy - Bhindi Do Pyaza, Okra Stir fried With Onions003

I like to use pearl onions in my recipe coz that’s what mom uses, she especially gets  them for it. However, you can replace with equivalent amount of onion chunks and that will be just fine. Don’t skip the fennel seeds in the recipe – it makes a lot of difference.

Sinfully Spicy - Bhindi Do Pyaza, Okra Stir fried With Onions004

I think that the stir fry tastes a lot better if it is allowed to sit for half and hour or so, the spices are absorbed better as with any indian dish.

Sinfully Spicy - Bhindi Do Pyaza, Okra Stir fried With Onions005

Printable Recipe

Ingredients (Serves 2-3)

  • 1 lb bhindi (okra)
  • 1/4 cup mustard oil (substitute with vegetable/olive oil)
  • 3/4 cup thin sliced red onions
  • 2 garlic cloves, chopped
  • 1/4 tsp cumin seeds
  • 1/4 tsp (heaped) fennel seeds, lightly crushed
  • 3/4 tsp red chilli powder (or cayenne, adjust to tolerance)
  • 3/4 tsp coriander powder
  • 1/2 tsp amchoor ( dry mango powder, substitute with fresh lemon juice, adjust to taste)
  • 12-15 pearl onions (substitute with about 1/4 cup thick cut onion chunks)
  • 1/4 tsp garam masala
  • pinch of sugar (optional)
  • Salt to taste


Wash okra thoroughly under running water. After washing spread them on a kitchen towel and let air dry for at least 2 hours. If you are in a hurry, thoroughly wipe out the okra with paper towels so that they are completely dry.

Halve or quarter the okra lengthwise or cut as you like them. Discard the bottoms and tips.

Heat up the oil on medium in a wok or pan. Add the sliced onions and garlic ,fry for 3-4 minutes till they start to soften. Add the cumin & fennel seeds. Fry for another 2-4 minutes till the onion starts turning brown on the edges.

Add the okra, pearl onions, powdered spices (except sugar & garam masala) and salt to the wok and mix well. Cover the lid and let cook for 5 minutes on medium heat. The okra will soften and turn deep green .

Remove the lid, reduce heat to low and cook the okra for another 8-10 minutes till its cooked. Stir at intervals to avoid sticking to the bottom of the pan.

Once the okra & onions are soft, turn the heat to high, sprinkle the sugar and garam masala and saute for another 2-3 minutes. Let sit for 30 minutes before serving.

Serve bhindi do pyaza as a side dish.

Enjoy & Thanks for stopping by!


  1. A beautiful okra dish! It looks really scrumptious and wonderfully spicy.



  2. What a coincidence, I just bought some okra on the weekend, making this tomorrow!

  3. Oh Tanvi! Growing up we only ate okra stir fried exactly the same way. Though we use sliced onions that were added later so it still got a bite to it. I see how pearl onions should work even better. Lovely!

  4. Oooooooooooo…. I love this, but have to wait till Navaratri is over to try it. Sigh!

  5. I never know what to do with the remaining pearl onions after I use some of them in a sambhar. I’m really glad to know that I can add it to okra.

  6. I made this for lunch yesterday and loved it :) The use of spices and pearl onion is so different compared to my usual recipe. Very refreshing!

  7. I just wanted to say I love the second photo in this post. Great shot !

  8. Such gorgeous photos, especially the second one. I haven’t made this in a long time and will definitely try it with the pearl onions.

  9. sowudai says:

    Beautiful clicks… looks awesome .. I am so glad to follow u tanvi… ur photography is awesome :)

  10. Gorgeous clicks. First time to your blog and I love it. Bookmarked. Such a crisp and clean look. Bhindi is my second favorite subzi… make mine with tomatoes but I love this.

  11. Utter beauty! Love bhindi and yes, its quite an intimidating vegetable to cook with, but so delicious :)


  12. I took a trip down memory lane with your recipe :) Gorgeous- tempting pictures and one of my favorite ways to eat Okra. Using pear onion is a great idea, it will give nice crunch to dish than regular onion.

  13. My husband loves okra…thank you for the fantastic recipe!

  14. Purna says:

    I just made this for dinner. Tastes great.
    How do you maintain the lush green color of the Bhindi?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 5,830 other followers

%d bloggers like this: