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Bhindi Do Pyaaza (Restaurant style)

Deepa Bajaj
10 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Bhindi Do Pyaaza (Restaurant style) RECIPE

Bhindi do pyaaza restaurant style, learnt it from one of the chef in a renowned restaurant. Do Pyaaza means two style onion are used...finely chopped and diced.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • West Bengal
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 250 g Ladyfinger
  2. 2 onion finely chopped
  3. 1 and half tomato finely chopped
  4. 1 onion DICED
  5. 2 green chilly slited into two
  6. ginger Julian
  7. 1/2 tsp ginger finely chopped
  8. 1/2 tsp red chilly powder
  9. 1/4 tsp turmeric powder
  10. 1 tsp coriander powder
  11. 1/4 tsp amchur powder
  12. salt to taste
  13. oil for frying
  14. 1+1 tsp of oil for cooking


  1. Wash n wipe ladyfinger and cut diagonally into one inch pieces. Heat oil and fry the ladyfinger till nice and crisp. Drain on tissue and keep aside. Sprinkle little salt on bhindis
  2. heat a pan add 1 tsp oil, now add finely chopped onion and cook till transculant. Add chopped ginger, add all the dry masalas, salt and mix well. Now add tomatoes and cover with the lid, allow the mixture to cook on low flame for 4-5 mins. Now open the lid and mix well for the mixture to blend well together. Remove it in a plate.
  3. In the same pan or any non stick frying pan, add 1 tsp oil add diced onion cubes, slit green chilly and ginger julian...cook till onion is slightly transparent. Now add Bhindi, and on top the onion tomato mixture, mix all well...add just a handful of water so that everything comes together. Check the seasoning and cover the lid and lower the flame for 2 mins. Serve with hot rotis.

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