

Gurda Kapoora Masala with Phulka
Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!
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Tangy, aromatic Bhindi Basar with crispy Juar Jo Dodo – a fiber-rich meal that's soul-satisfying!

A classic Sindhi delight where tender okra is stir-fried with an abundance of sweet onions and tangy spices. This simple, flavorful dry curry is a perfect side dish for rotis and dal, showcasing the beauty of everyday home cooking.
Serving size: 1 cup

A rustic and wholesome Sindhi flatbread made from sorghum flour. Flavored with onions, green chilies, and cilantro, this gluten-free bread is traditionally patted by hand and cooked on a griddle until crisp on the outside and soft inside.
Serving size: 2 dodo


Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!


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Tangy, aromatic Bhindi Basar with crispy Juar Jo Dodo – a fiber-rich meal that's soul-satisfying!
This sindhi dish is perfect for dinner. With 586.4200000000001 calories and 11.89g of protein per serving, it's a high-fiber option for your meal plan.
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.
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.
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.
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.
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.
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.
Prepare the Dough (15 mins)
Shape the Dodos (5 mins)
Cook the Dodos (20 mins)
Serve Immediately