Bhindi Dopiaza - Okra Dopiaza

Bhindi Dopiaza - Okra Dopiaza

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
243 Calories
17g Fat
23g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 243
% Daily Value*
Total Fat 17g 22%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 420mg 18%
Total Carbohydrate 23g 8%
Dietary Fiber 6g 22%
Total Sugars 9g
Protein 5g
Vitamin C 35mg 173%
Calcium 155mg 12%
Iron 2mg 13%
Potassium 576mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The word Dopiaza literally means "onions twice." This North Indian recipe calls for onions to be used in large quantities and in two separate batches at different stages of the preparation. It is easy to cook, but the end results are so delicious, it tastes like you spent hours and hours lovingly preparing it.

Okra is well-loved in India and there are numerous dishes made with it, especially in North India. It has a tendency to turn slimy when it's cut too much, but if you thoroughly pat dry after washing the okra and then cut off the stalk and "tail" it does not turn as slimy. Bhindi Dopiaza tastes delicious with hot chapatis and a pickle.


  • 1 pound okra (aka bhindi)

  • 3 tablespoons vegetable oil, canola or sunflower cooking oil

  • 3 large onions, finely chopped

  • 3 teaspoons coriander seeds

  • 2 teaspoons cumin seeds

  • 2 teaspoons garam masala powder

  • 1/2 teaspoon turmeric powder

  • 2 tablespoons garlic paste

  • 2 tablespoons ginger paste

  • 2 medium tomatoes, finely chopped

  • Salt, to taste

  • 3 tablespoons chopped fresh coriander

Steps to Make It

  1. Gather the ingredients.

    Bhindi Dopiaza - Okra Dopiaza ingredients

    The Spruce / Julia Hartbeck

  2. Wash the okra and pat dry to remove all surface moisture and ensure that when the okra is cut, it does not turn slimy. This is a natural property of the okra and while some people like it, others will not eat okra because of its "slime."

    pat the okra dry

    The Spruce / Julia Hartbeck

  3. Cut the top (stalk) and tail off each okra and then cut it into circular pieces, 1-inch thick. Do this for all the okra and keep aside.

    Cut the top (stalk) and tail off each bhindi and then cut it into circular pieces

    The Spruce / Julia Hartbeck

  4. Heat a griddle or small, flat pan on a medium flame and gently roast the coriander and cumin seeds until aromatic. Remove from fire and grind into a coarse powder in a clean, dry coffee grinder. Keep aside for later.

    spices in a coffee grinder

    The Spruce / Julia Hartbeck

  5. Separate the chopped onions into 2 portions, roughly 2/3 and 1/3 of the whole.

    diced onions in two bowls

    The Spruce / Julia Hartbeck

  6. Heat the cooking oil in a large pan over a medium flame and add the first lot of onions, the 2/3 portion. Sauté until golden.

    onions cooking in a skillet

    The Spruce / Julia Hartbeck

  7. Add all the powdered spices, ginger and garlic pastes, and sauté for 2 to 3 minutes.

    onions cooking in a skillet with garlic and spices

    The Spruce / Julia Hartbeck

  8. Add the tomatoes and sauté for 2 to 3 minutes. Add the salt to taste.

    onion mixture cooking in a skillet with tomatoes

    The Spruce / Julia Hartbeck

  9. Add the remaining 1/3 portion of chopped onion and mix well. Fry until these onions turn soft and translucent.

    onion mixture cooking in a skillet

    The Spruce / Julia Hartbeck

  10. Reduce heat to a simmer and add the cut okra. Cook until the okra turns soft but not mushy. Stir frequently. This is a dry stir-fry type dish and cooks in the liquids released from the vegetables, but you may need to sprinkle some water occasionally to prevent the dish from burning while it cooks. Only do this if necessary.

    okra cooking in a skillet with the onion mixture

    The Spruce / Julia Hartbeck

  11. When the okra is done (roughly 7 to 10 minutes from when you add it to the pan), remove from heat, garnish with the freshly chopped coriander and serve with hot chapatis and pickle.

    Bhindi Dopiaza - Okra Dopiaza in a bowl

    The Spruce / Julia Hartbeck

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