17 February, 2017


Posted in : PALYA / SOOKHA SUBJI / USLI / SALAD on by : Divya Suresh

I always wonder why this subji is called as Bhindi do pyaza ! I guess …In this recipe Onion is used in two ways…ie One is roasted & ground and the other is Only roasted…May be because of that it is called by this name. However I haven’t ever enquired it here with anybody… If I do … then probably they may have the exact answer.

We all like this particular subji at home, so very often I make it but  never shared/Posted it on my blog. Below is my way of making Bhindi Do Pyaza

     NOTE :

  •  In this recipe… we add salt at three stages, so be careful while adding salt, don’t end up with adding more salt
  • Coriander powder, cumin powder, garam masala powder can also be added, But I use only red chilli powder and turmeric powder

     Ingredients : 

  • Bhindi / Ladies finger – 4 cups
  • Onion – 1&1/2 cups (chopped)
  • Tomato – 1 big (chopped)
  • Oil – 1 tbsp
  • Ghee – 2 tsp
  • Cumin seeds – 1/2  tbsp
  • Red chilli Powder – 1&1/2 tsp or according to taste
  • Turmeric Powder – 1/4 tsp
  • Coriander leaves – 2 tbsp
  • Salt to taste


  • Heat Oil in a pan, add Bhindi and roast it till done by adding required amount of salt

  • Heat 1 tsp ghee in another pan, add 3/4 cup (half of the total quantity) of chopped onion, stir for a while, Now add chopped tomato and fry both together till soft
  • Now add Red chilli powder, turmeric powder and required amount of salt, remove from the fire, let it cool completely and then grind into a smooth paste


  • Heat remaining 1 tsp of ghee in the same pan, add cumin seeds & add remaining 3/4 cup of chopped onion, fry till done by adding required amount of salt
  • Now add roasted Bhindi and ground paste, combine everything well for a minute on high flame

  • Sprinkle coriander leaves and Serve