Sindhi Bhindi Basar

1. 1
   prep

   Prepare the okra.

   1.Wash 400g okra and dry each piece thoroughly with a clean kitchen towel.

   2.Trim the tops and tails, then slice into 1-inch pieces. Ensure no moisture remains.
2. 2
   fry · ~10 min

   Sauté the okra until crisp.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add the sliced okra and sauté, stirring occasionally, for 8-10 minutes until lightly browned and any slime has completely disappeared.

   3.Transfer the sautéed okra to a plate and set aside.

   TIPDo not cover the pan at any stage while cooking okra, as trapped steam will make it slimy.
3. 3
   temper · ~1 min

   Make the tempering.

   1.In the same pan, heat 1 tbsp oil over medium heat.

   2.Add 1 tsp cumin seeds and 1/4 tsp fenugreek seeds. Let them sizzle and become fragrant, about 30 seconds.

   TIPWatch the fenugreek seeds carefully—they turn bitter if they darken too much.
4. 4
   saute · ~9 min

   Build the onion-tomato base.

   1.Add 2 finely chopped onions to the tempering and sauté until translucent and soft, about 4-5 minutes.

   2.Stir in 1 tsp ginger-garlic paste and cook for 1 minute until the raw aroma fades.

   3.Add 1 finely chopped tomato and cook until it turns mushy and oil starts to separate, about 3-4 minutes.
5. 5
   saute · ~3 min

   Bloom the spices and gram flour.

   1.Lower the heat. Add 1 pinch turmeric powder, 1 pinch red chili powder, and 1 tsp coriander powder. Sauté for 20 seconds.

   2.Add 2 tbsp gram flour to the pan. Stir continuously and roast for 2-3 minutes until it turns a shade darker and smells nutty.

   TIPRoasting the gram flour well is the secret to the dish's deep, nutty flavor. Keep the heat low to avoid burning.
6. 6
   simmer · ~1 min

   Simmer with yogurt and water.

   1.Remove the pan from heat. Pour in 1/2 cup whisked yogurt, stirring vigorously to prevent curdling.

   2.Return the pan to low heat. Add the sautéed okra, 2 slit green chilies, and 0.5 tsp salt.

   3.Pour in 1 cup warm water and stir gently to combine. Bring to a gentle simmer.
7. 7
   simmer · ~10 min

   Cook the curry.

   Cover the pan and let the curry simmer on low heat for 8-10 minutes, or until the okra is tender and the gravy has thickened to your liking. Stir once or twice in between to prevent sticking.

   TIPIf the gravy thickens too much, add a splash of warm water to loosen it.
8. 8
   garnish

   Finish and serve.

   Turn off the heat. Sprinkle a pinch of garam masala and a pinch of dry mango powder. Garnish with chopped fresh coriander leaves. Serve hot with steamed rice or rotis.

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