Bhindi Do Pyaza with Phulka & Curd
Nutrition Snapshot
Serving Size: 🍽 340 gramsValues are approximate — shown for awareness, not tracking. Actual nutrition can vary with ingredient brands, portion size, and cooking style.
Tap each ingredient to check it off as you prep.
🧺 Prep Phase
- 250 grams Bhindi (Okra)
- 2 medium Onions
- 1 medium Tomato
- 1 inch piece Ginger
- 2 Green chilies
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Garam masala
- to taste Salt
- 2 tablespoons Oil
- 2 pieces Phulka (whole wheat roti)
- 100 grams Curd (Yogurt)
👣 Cooking Steps
Take it step by step. No rush.
- 1
Wash and cut the bhindi into 1-inch pieces.
- 2
Slice the onions and chop the tomato and green chilies finely.
- 3
Heat oil in a pan and add cumin seeds. Once they splutter, add sliced onions and sauté until golden brown.
- 4
Add ginger and green chilies, sauté for a minute, then add the chopped tomato and cook until soft.
- 5
Stir in turmeric powder, red chili powder, and salt. Mix well.
- 6
Add the bhindi and cook on medium heat, stirring occasionally, until they are tender but not mushy.
- 7
Sprinkle garam masala and mix well. Cook for another 2 minutes.
- 8
Serve hot with phulka and a side of curd.
This recipe balances familiar Indian ingredients with steady energy release. Moderate protein supports muscle repair, while complex carbohydrates provide sustained fuel.
Designed to feel satisfying today — and repeatable tomorrow.
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