Vegan Bhindi Do Pyaza

🛒 Ingredients

• #Main Ingredients;
• 300g fresh okra (bhindi), washed, dried, tops/tails trimmed, cut into 1‑inch pieces
• 3 medium onions: 2 finely chopped, 1 sliced into thick rings
• 1 tbsp ginger‑garlic paste
• 2 medium tomatoes, finely chopped or pureed
• 1–2 green chillies, slit
• #Spices & Seasoning;
• 1 tsp cumin seeds.. ¼ tsp turmeric powder.. ½ tsp red chilli powder
• 1 tsp coriander powder,, ½ tsp garam masala
• ½ tsp dry mango powder (amchur, to cut slime & balance flavour)
• Salt to taste.. Pinch of asafoetida (hing, optional)
• #Cooking & Garnish;
• 2 tbsp coconut oil or neutral oil
• Fresh coriander leaves for garnish

👩‍🍳 Instructions

1. 1

   Prep okra thoroughly: Wash and pat okra completely dry — moisture makes it slimy. Trim ends and cut into pieces. Set aside.

2. 2

   Sauté first batch of onions: Heat oil in a pan over medium heat. Add cumin seeds and asafoetida. When they sizzle, add the finely chopped onions and green chillies. Fry until onions turn soft and deep golden.

3. 3

   Build the base: Add ginger‑garlic paste and cook for 1 minute. Stir in tomatoes, turmeric, salt, coriander powder, and red chilli powder. Cook until tomatoes break down and oil separates.

4. 4

   Cook okra: Add the prepared okra, mix gently, cover, and cook on low‑medium heat for 8–10 minutes, stirring occasionally — do not over‑stir to avoid slime.

5. 5

   Add second batch of onions: Uncover, add the thick onion rings and amchur. Stir‑fry for another 5–7 minutes until okra is tender, onions are crisp‑tender, and gravy coats everything well.

6. 6

   Finish: Sprinkle garam masala, toss once, garnish with fresh coriander, and serve hot.