5.0 from 1 vote

Making Bhindi Do Pyaza or Bhindi Ki Sabzi is very easy and does not take much time. So let’s make bhindi ki sabzi today. Its complete recipe is given below.

Bhindi Ki Sabji | Bhindi Do Pyaza Recipe

Recipe by Jyoti Jha
5.0 from 1 vote
Course: MainCuisine: IndianDifficulty: Easy


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Cooking time


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Today I am going to tell you guys, very easy and delicious recipe for Bhindi. So come, first of all I will tell you which ingredients you will need in this, then I will tell you the method of cooking it.

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  • Bhindi – 500 grams

  • Onion – 250 grams (4 big sized onions)

  • Ginger – 1 inch piece

  • Fresh cream – 2 tbsp

  • Green Chilli – 3 or 4

  • Ajwain (Carom Seeds), Bay Leaves (Tej Patta), Asafoetida (Hing), Chilli (Mirch) |
    (one teaspoon Ajwain, 2 bay leaves, half a teaspoon asafoetida for seasoning)

  • Coriander powder – one tablespoon

  • Red chilli powder (a teaspoon if you prefer more spicy, you can add more or less according to your choice)

  • Garam masala – 1 tsp

  • Turmeric powder – one teaspoon

  • Salt – 1 tsp or as per taste

  • Mustard oil – 250 grams


  • Now we will first wash all the bhindi thoroughly, then wipe it with a cotton cloth and dry its water, so that the splatter does not come out while frying, and we also need time and ease in frying.
  • After that I have cut 3 onions in about slices, and keep one onion very finely, we will put the finely chopped onion in the chopsticks, prepare tomato paste and keep the ginger crushed.
  • We will light the gas, keep a pan, as soon as the pan is hot, put mustard oil in it and heat it, as soon as the oil is hot, put all the bhindi in it and fry it a little golden and when it is done, take it out and put onions in it. Fry the slices in the same way and take them out.
  • Then put the remaining oil in the same pan and heat it and put Ajwain in it first, after that asafoetida and bay leaves will let everything get a slight golden color, after that add green chilies and finely chopped onions to it. I will cook for two minutes, as soon as it is cooked a little, then I will also add ginger and tomato paste to it;
  • Now I will also add all the spices and salt in it in turn, and continue to fry everything by stirring it with a ladle, for some time, it will take about 5 to 6 minutes.
  • Then add cream and mix it. Now cook all the things till the oil starts separating from the spices.
  • As soon as the masala starts leaving the oil, we will also add water to it. I am not adding much water, I have only added a small glass of water, because I do not want to have much gravy.
  • When it starts boiling, I will add okra and onion along with garam masala, and cook it on medium flame for at least 5 minutes by covering it.
  • After that turn off the gas and serve it in a plate.
  • Do the garnish according to you.

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