Slice the onions: Thinly slice all the onions. Set aside half of the sliced onions to fry separately as a garnish in the end.

Other prep: Chop or puree the tomatoes. Peel and mince the ginger and garlic. If using whole spices like cumin and carom, measure them out now. Crumble the kasuri methi leaves between your palms if using.

Cooking Instructions

Fry the onions (Stage 1): Heat 1 tablespoon of oil in a pan over medium heat. Add half of the sliced onions and sauté, stirring often, until soft and golden brown. Remove these caramelized onions and set them aside.

Spice tempering: In the same pan, add the remaining oil and reduce heat to low. Add cumin and carom seeds, frying until they sizzle and crackle. Then stir in the ginger and garlic, cooking briefly until fragrant.

Cook the masala: Increase the heat to medium and add the chopped tomatoes. Cook until they soften and begin to release oil at the edges. Sprinkle in turmeric, coriander powder, and chili powder; stir well and cook for another minute to roast the spices.

Add the okra: Raise the heat to high and add the chopped okra to the pan. Mix gently to coat the okra in the onion-tomato-spice mixture. Add about 2 tablespoons of water to help it cook, then season with salt. Cook uncovered, stirring occasionally, for 5–7 minutes until the okra is tender (avoid covering the pan, as trapped steam can make okra slimy).

Finish the dish: Once the okra is cooked through, sprinkle garam masala, amchur (or a squeeze of lemon juice), and crushed kasuri methi on top. Stir to combine and adjust salt if needed.

Fry the onions (Stage 2): Quickly heat a little more oil in a small pan on high heat. Add the reserved onion slices (and green chilies, if using) and fry for about 1 minute until crispy at the edges. Immediately pour this sizzling onion tempering over the bhindi do pyaza and give it a gentle mix. Turn off the heat and cover the pan briefly to let the flavors meld.