Bhindi-do-pyaza (translated as Okra dry curry with loads of onions J ) was one of my favourites while growing up. Mum would make so many variations of the Okra or ladyfinger and I loved ‘em all. But this was my absolute favourite. Now I make this because my husband is a fan and wants this each week in summers.

Okra is a power-packed low-calorie veggie with a lot of fibre, Vitamins A and C. It also contains some of those not-so common Folic Acid and Magnesium.

COOKING TIME: 20 minutes



  1. Okra – 300gms
  2. Onions – 2, large
  3. Green chillis – 2
  4. Cumin seeds – 1 teaspoon
  5. Kalonji or onion seeds – ½ teaspoon
  6. Turmeric powder – 1 teaspoon
  7. Coriander powder – 1 tablespoon
  8. Hung curd – 2 tablespoons
  9. Vegetable oil – 3-4 tablespoons
  10. Coriander leaves – for garnish
  11. Salt – to taste


  1. Wash the okra thoroughly to remove any dirt and wipe dry with kitchen towels. Remember to completely dry them off otherwise, the veggie would not be of as dry as we want.
  2. Remove the heads of the okra and cut them into bite-size pieces.
  3. In a non-stick wok, take 2-3 tablespoons of oil.
  4. Once the oil is hot, add the okra piece and allow them to cook on a medium flame for 5-10 minutes until the okra is cooked halfway.
  5. Remove the okra and add a tablespoon of oil.
  6. Add cumin and onion seeds and allow them to crackle.
  7. Dice the onion in thin and long pieces and add it to the pan along with split chillis.
  8. Allow the onions to turn slightly brown. Turn the flame to low flame.
  9. Add turmeric and coriander powder and let the spices cook for a minute.
  10. Add 2 tablespoons of curd. Keep turning the ingredients in the pan so that the curd doesn’t split.
  11. Add the semi-cooked okra to the pan and cover the pan with a lid for 5-6 minutes.
  12. Open the lid and let the okra cook on low flame until it is completely cooked.
  13. Garnish with coriander leaves and serve with rotis/parathas or any flatbread.