One of the delectable North Indian dishes that's giving okra, or bhindi, a popularity boost combined with an overwhelming amount of onions is bhindi do pyaza. This is a taste that adds beauty and delight to any meal. The simple recipe for bhindi do pyaza is replete in flavour, perfect for someone looking forward to savouring a wholesome vegetarian dish. First, you will need fresh bhindi. This should be washed and cut into 1-inch pieces. Slice the onions into rings. In a pan, heat some oil add cumin seeds, and let them splutter. Then add the sliced onions, and saut them till they are golden brown. That is how you caramelize onions; they form a constituent that gives much character to this dish. Add in the bhindi along with turmeric, red chilli powder, and salt. Mix everything well and let it cook till the okra is cooked tender yet not mushy. Bhindi do pyaza's recipe also calls for adding a second quota of onions at the end of preparation to make sure there's just a bit of crunch left to the onions, thereby providing a fine textural contrast from the soft bhindi. When served piping hot with roti or paratha, this succulent creation can bring all of them together under one roof, making it one of the favourites at a family meal or special occasion.

• 250 gms lady s finger
• 2 onion
• 1 tsp red chilli powder
• 1 tsp cumin seeds
• 1 tsp ginger garlic paste
• Coriander leaves
• 1 tsp coriander powder
• As per taste salt
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 2 tbsp cooking oil

• Bhindi Do Pyaza is perhaps one of the finest Indian dishes that gently shows the flavour of ladyfinger with onions.
• Known for their unique preparation- a mountainous heap of onions- the dish not only supplies flavour but also abounds to a great extent in nutrients.
• Perfect enough to be served with roti or rice, it has almost every household in India as its abode.
• Begin by washing fresh 250 gms of ladyfinger thoroughly under running water.
• Wash and pat with a clean kitchen towel to remove all the moisture, and then cut the ends into 1-inch pieces before cutting them into pieces so that they are of equal size.
• This will ensure uniform cooking and enjoyably textured bhindi.
• Heat 2 tablespoons of oil in a pan and let it fry over medium heat.
• A good quality cooking oil, vegetable or mustard oil, adds flavour to the food.
• Add one teaspoon of cumin seeds to the hot oil.
• Once they crackle and their aromatic oils get released, they will impart this warm, earthy flavour in the oil, forming a base for the dish.
• Once the cumin seeds crackle, add two medium-sized chopped onions to the pan. Let it fry until the onions acquire a golden-brown colour.
• Generally, it requires about 5-7 minutes to do that.
• The caramelising of onions imparts a sweet flavour to the food and changes the subtle bitterness of bhindi so that it can be balanced.
• Stir them occasionally so that they are cooked and don't burn altogether.
• Once the onions are browned, add 1 Tsp of ginger-garlic paste.
• Saut for about a minute till the raw pungency of ginger and garlic diminishes, creating a fragrant base for your curry.
• It adds the warmth and spice to your overall flavour profile.
• Now comes the spice time.
• Add 1/2 Tsp of turmeric powder, 1 Tsp of red chilli powder, 1 Tsp of coriander powder, and 1/2 Tsp of garam masala in the pan. Toss well and let them roast for around 2 minutes till they bloom and smell so nice releasing their essential oils.
• This is a necessary stage as it creates a delicious aroma that will coat well over the ladyfinger.
• Add the sliced ladyfinger to the pan with the spices mixed.
• Toss it gently to get them coated with the onion mixture and spices.
• Be gentle if you break the Bhindi pieces. Once it's coated, cover it with a lid and let it cook on medium-low for 10-12 minutes.
• Stirs occasionally so it does not stick or get badly burnt.
• You would want the bhindi to tenderise yet remain with a slight crunch.
• Taste it when all the cooking time has almost been consumed, and add salt to your taste. Remember that salt will deepen the flavours of bhindi and spices, so add salt according to your taste.
• Once done, stir it gently one final time.
• Finishing with fresh coriander leaves chopped and sprinkled over gives a fresh pop of colour and flavours, making the dish look quite fantastic.
• Serve the Bhindi Do Pyaza hot with roti, paratha, or steamed rice for a wholesome meal.