Sindhi Bhindi Basar with Juar Jo Dodo

Instructions

1. 1

   Prepare the Okra: Wash the okra thoroughly. It is crucial to pat them completely dry with a clean kitchen towel or paper towels to prevent them from becoming slimy. Once dry, trim off the top crown and the bottom tip. Cut the okra into 1-inch thick rounds.

2. 2

   Shallow-Fry the Okra: Heat 3 tablespoons of vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the cut okra and spread it in a single layer. Stir-fry for 8-10 minutes, stirring occasionally, until the okra is tender, lightly browned, and the sliminess has disappeared. Do not cover the pan. Once cooked, remove the okra from the pan and set it aside.

3. 3

   Sauté Onions and Aromatics: In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the thinly sliced onions and sauté on medium heat for 7-8 minutes, stirring frequently, until they become soft and golden brown. This caramelization is key to the dish's flavor.

4. 4

   Cook the Masala: Add the slit green chillies and finely chopped tomatoes to the pan with the onions. Cook for 4-5 minutes until the tomatoes break down and become soft and pulpy. Now, lower the heat and add the turmeric powder, red chilli powder, and coriander powder. Sauté for 1 minute until the spices are fragrant and the oil begins to separate from the masala.

5. 5

   Combine and Finish: Add the salt and the pre-fried okra back into the pan. Gently toss everything together to coat the okra with the masala. Sprinkle the amchur powder over the top and mix gently once more. Cook for an additional 2-3 minutes on low heat for the flavors to meld.

6. 6

   Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Sindhi Bhindi Basar hot with phulkas (rotis) or as a side dish with dal and steamed rice.