Seyal Bhindi
Tender okra cooked in a tangy, spiced onion-tomato base with a hint of cumin and coriander. This Sindhi-style dry sabzi is light on oil, heavy on flavor, and pairs beautifully with roti or rice.
For 4 servings
- prep
Wash and thoroughly dry the okra.
Wash 500 g okra, then pat each one completely dry with a clean kitchen towel. Trim the tops and tails, then cut into 1-inch pieces. Any moisture will make the okra slimy, so ensure they are bone-dry before cutting.
TIPDry okra is non-negotiable — even a drop of water can turn the dish sticky. - saute · ~10 min
Saute the okra until crisp-tender.
Heat 1 tbsp oil in a wide pan over medium heat. Add the okra pieces and saute, stirring occasionally, for 8-10 minutes until they are lightly browned and slightly crisp. Remove and set aside on a plate.
TIPDon't crowd the pan — the okra needs room to fry, not steam. - temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in the same pan over medium heat.2.Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant. - saute · ~13 min
Build the onion-tomato base.
1.Add sliced onions and saute until golden brown (7-8 minutes).2.Stir in 1 tsp ginger paste and 1 tsp garlic paste; saute for 1 minute until the raw smell disappears.3.Add chopped tomatoes, 1 pinch turmeric, 1 pinch chili powder, 1 tsp coriander powder, 1 pinch cumin powder, and 1 pinch dry mango powder.4.Cook, stirring often, until the tomatoes soften and the oil separates at the edges (4-5 minutes). - simmer · ~6 min
Combine okra with the masala and finish cooking.
1.Return the sauteed okra to the pan and add 0.5 tsp salt.2.Pour in 3 tbsp water, stir gently, and cover the pan.3.Reduce heat to low and cook for 5-6 minutes, stirring once halfway. The okra should be tender but not mushy.TIPAvoid over-stirring — handle gently to keep the okra pieces whole. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry each okra pod completely with a towel before cutting to prevent sliminess.
- 2Sauté okra in a single layer to get a light char, not a steamed texture.
- 3Use a wide, heavy pan so the okra fries rather than steams in its own moisture.
- 4Add salt only at the end, after the okra is cooked, to keep it from turning mushy.
- 5Let the onion-tomato masala cook until oil separates — this deepens the flavor base.
- 6Cover the pan on low heat for the final cook, then uncover and let excess steam escape.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon total. Dry-roast the okra in a non-stick pan without oil, then use the same pan for the masala. Ideal for those watching their fat intake.
jainJain
Omit onion and garlic. Use asafoetida (hing) in the tempering and add a pinch of asafoetida to the masala. This keeps the dish compliant with Jain dietary restrictions.
high proteinHigh-protein
After combining okra and masala, stir in 1/2 cup of cooked chickpeas or paneer cubes. Increases protein content without altering the core flavors.
north indian styleNorth-indian-style
Add 1/4 teaspoon garam masala and 1 tablespoon of yogurt to the masala for a creamier, richer gravy. This version is less dry and pairs well with naan.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra provides both soluble and insoluble fiber, which aids digestion and helps maintain steady blood sugar levels.
Good Source of Vitamin C
Fresh okra and tomatoes contribute vitamin C, supporting immune function and skin health.
Low in Calories
This dish is light on oil and relies on vegetables, making it a low-calorie option that is still satisfying.
Contains Antioxidants
Turmeric, cumin, coriander, and tomatoes are rich in antioxidants that help reduce inflammation.
Gluten-Free & Vegan
Naturally free from gluten and animal products, suitable for gluten-sensitive and plant-based diets.
Frequently asked questions
Dry the okra completely before cutting, sauté it first without water, and add salt only at the end. Keeping the pan uncovered during initial frying also helps.
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