Seyal Bhindi with Sindhi Koki

Instructions

1. 1

   Prepare the Okra: Wash the okra thoroughly and pat it completely dry with a kitchen towel. This step is crucial to prevent a slimy texture. Trim the top and tail of each okra, then chop them into 1-inch pieces.

2. 2

   Sauté the Okra: Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and sauté for 7-8 minutes, stirring occasionally, until it's lightly browned and no longer sticky. Transfer the sautéed okra to a plate and set aside.

3. 3

   Prepare the Masala Base: In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the cumin seeds and let them sizzle for about 30 seconds. Add the thinly sliced onions and sauté for 4-5 minutes until they turn soft and translucent.

4. 4

   Cook the Masala: Stir in the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix well.

5. 5

   Simmer the Masala: Cover the pan and cook the masala on low heat for 6-8 minutes. Stir occasionally until the tomatoes break down completely and oil begins to separate from the sides of the masala.

6. 6

   Combine and Slow Cook: Add the sautéed okra back to the pan along with the amchur powder. Gently fold everything together to coat the okra with the masala. Cover the pan and cook on the lowest possible heat for 8-10 minutes, allowing the okra to cook in its own steam. Do not add any water.

7. 7

   Garnish and Serve: Once the okra is tender yet holds its shape, turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with phulka, roti, or as a side dish with dal and rice.