30 Min

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Sayel Bhindi

Okra is as ubiquitous to India as green peas and peppers. It is usually made into a dry sabzi and eaten with a roti or paratha. This is a classical Sindhi preparation for okra.

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Cook Time

30 Minutes

Serves

4

Directions

Step 1

Without trimming, slice the okra lengthwise. Peel the onion, cut in half and make thin slices.

Step 2

Heat the olive oil, pop the mustard seed, and add the onion slices. Fry for 3 to 4 minutes on medium heat until the onions are translucent. Add okra, turmeric, ginger purée, chili powder, and salt. Cover the skillet and lower the heat. Cook for 4 to 5 minutes or until the okra is cooked but still bright green. Turn the heat off and let the sabzi rest.

Step 3

Remove the lid and add the amchur and cilantro just before serving.

Ingredients

1 pound okra

4 tablespoons olive oil

1 teaspoon black mustard seeds

1 medium red onion

1/2 teaspoon ground turmeric

1 tablespoon ginger purée

1 teaspoon chili powder

1 1/2 teaspoon sea salt

2 teaspoons amchur or juice of half a lemon

2 tablespoons cilantro, ribboned

Step 1

Without trimming, slice the okra lengthwise. Peel the onion, cut in half and make thin slices.

Step 2

Step 3

Remove the lid and add the amchur and cilantro just before serving.

1 pound okra

4 tablespoons olive oil

1 teaspoon black mustard seeds

1 medium red onion

1/2 teaspoon ground turmeric

1 tablespoon ginger purée

1 teaspoon chili powder

1 1/2 teaspoon sea salt

2 teaspoons amchur or juice of half a lemon

2 tablespoons cilantro, ribboned

Tags:

30 Min

Tags:

30 Min

Let's go back to our rustic roots.

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