By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 2
120 cal · 40 min
Bhindi do Pyaza
Recipe GLPRcfbd4b363fc9d9
A classic Indian dry okra stir-fry with caramelized onions, aromatic spices, and a tangy finish. The okra is cooked until tender with cumin seeds, fresh ginger, green chilies, and a blend of warm spices including garam masala and dried mango powder for a bright, complex flavor.
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Ingredients
2½ tablespoons Oil
1 teaspoon Cumin seeds
2 Medium onions, sliced
2 teaspoons Ginger paste
2 Green chilies, finely chopped
250 grams Okra, slit lengthwise
to taste Salt
¼ teaspoon Turmeric powder
1 teaspoon Red chili powder
1 teaspoon Coriander powder
½ teaspoon Garam masala
1 teaspoon Dried mango powder (aamchur)
Directions
Heat the oil in a large pan over medium heat. Once the oil is hot and shimmers, add the cumin seeds and let them sizzle for about 10–15 seconds until fragrant.
Add the sliced onions to the pan and stir well. Cook, stirring occasionally, for 7–8 minutes until the onions turn light golden brown and begin to caramelize.
Add the ginger paste and chopped green chilies. Stir continuously and cook for 30 seconds until the mixture becomes fragrant.
Add the slit okra to the pan and mix gently to coat with the spiced onion base.
Sprinkle salt, turmeric powder, red chili powder, and coriander powder over the okra. Mix everything well to distribute the spices evenly.
Cover the pan with a lid and cook over medium heat for 15–20 minutes until the okra is tender. Stir every 4–5 minutes to prevent the okra from sticking to the pan. When lifting the lid, tilt it away from the pan so that any condensed moisture on the lid does not drip back into the okra, which can cause it to become slimy.
Once the okra is cooked through and tender, remove the lid. Add the garam masala and dried mango powder (aamchur). Mix thoroughly and cook uncovered for 1 minute to combine flavors.
Taste and adjust salt if needed. Transfer to a serving dish and serve warm as a side dish alongside rice or flatbread.
Comments
Bhindi do Pyaza is a dry-fried okra dish with two layers of onion that depends on fresh okra, which is seasonal in North Carolina and only reliably found at Kroger or Harris Teeter from June through September. Dried mango powder (amchur) requires a second stop at an Indian grocer or the international aisle at a larger Walmart, adding real friction to a weeknight. The spice cost is modest and reusable, but you are budgeting an extra stop. The stated 40 minutes ignores the 10–15 minutes needed to slice okra and onion fine enough for the dish to cook evenly and fry properly; the actual time is closer to 50–55 minutes of active work, not passive cooking. This is a single-serving pair dish that does not reheat well—the okra softens and weeps—so it is best eaten fresh the same night, which limits its fit for a household with staggered meals or leftovers.
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