Bhindi Do Pyaza

The Bhindi Do Pyaza is a common north Indian sabzi (cooked vegetable dish) that every household makes slightly differently. Making it is a simple matter of bringing together okra (bhindi/lady fingers), onions, turmeric powder, red chilli powder, aamchur powder (dried mango powder), garam masala, salt to taste, and oil or ghee to cook.

The dish is a vegetarian variation of the "dopiaza", which was popular during the Mughal era. The story goes that Mulla Do-Pyaza, one of the nine gems or navratna in Akbar’s court, and Birbal’s rival, accidentally created the dish when he added a large amount of onions to his lamb stew. Other oral culture believes that the word means two onions, which can either mean it has two onions, or twice the amount of onions compared to the meat, in a 2:1 ratio. Or the name could be referencing the cooking process, where onions are used twice. First when chopped and put into the dish, and second when fried and used as garnish. As its popularity grew, home chefs in India adapted the dish to make several vegetarian versions, including Paneer Do Pyaza and the Bhindi Do Pyaza.

Okra comes with several health benefits, including being rich in vitamins and minerals. It also provides protein. Okra has several important antioxidants including polyphenols, which reduces risk of disease, prevents inflammation, and contributes to overall heart and brain health. It might also help with blood sugar levels. Overall, it’s an easy food to add to one’s diet and easily accessible across much of the country.