“Good food is very often, even most often, simple food.” -Anthony Bourdain
Sometimes the simplest of foods are the most delicious. Bhindi Do Pyaza is a simple okra dish popular in many North Indian homes. The name Bhindi Do Pyaza translates into Okra Double Onions, as double the amount of onions are used in this dish vs. other vegetable dishes. I’ll take anything with extra onions, sautéed, raw, fried, pickled – the more onion the better.
I could have this any time of the day – in the morning rolled in a parantha (Indian flat bread) or for lunch/dinner scooped up with some hot rotis. It’s an everyday vegetable side dish that can be made fairy quickly. Onions are sautéed until translucent and sweet, okra is then added with the addition of spices and the dish simmers away to cook.
Okra can get sticky if too much moisture is added, a few ways to avoid the slime is to wash and dry it before chopping and not to cover it while it cooks.
1 lb. okra (chopped into ½ inch pieces)
1 large onion (sliced)
½ teaspoon methi dana (fenugreek seeds)
1 teaspoon jeera (cumin seeds)
1 teaspoon lal mirch (red chili powder)
½ teaspoon haldi (turmeric powder)
½ teaspoon jeera powder (cumin powder)
½ teaspoon dhaniya powder (coriander powder)
2 teaspoons salt – adjust to taste
pinch of amchur powder (dried raw mango powder)
pinch of hing (asafetida)
3 tablespoons cooking oil
chopped cilantro for garnish
In a heavy bottom skillet, heat oil on medium heat. Add methi dana, jeera and hing. Once spices start sputtering, add onions. Mix and cook for 4-5 minutes until onions become pink. Add okra, salt, lal mirch, haldi, jeera powder, dhaniya powder and stir ingredients together. Reduce heat to medium low, letting simmer for 20 minutes (mixing occasionally.) Uncover, add amchur powder, mix and let cook for an additional 2-3 minutes. Garnish with fresh cilantro. Serve hot with roti or rice.