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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.
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.
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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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 216.61 calories per serving with 4.2g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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.
To make 'Bhindi Aloo Basar', add one medium potato, diced small. Fry the potatoes until golden and tender before you fry the okra, then proceed with the recipe.
For extra heat, increase the number of green chillies or add 1/4 teaspoon of garam masala along with the amchur powder at the end.
If you don't have amchur powder, you can squeeze the juice of half a lemon over the dish after turning off the heat.
Okra is an excellent source of both soluble and insoluble fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Onions, tomatoes (rich in lycopene), and spices like turmeric contain powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
The natural mucilage in okra, which can sometimes contribute to its slimy texture, is beneficial for the gut. It helps soothe the digestive tract and feeds beneficial gut bacteria.
The key is moisture control. Wash the okra and pat it completely dry with a cloth or paper towel before chopping. Also, when stir-frying the okra initially, do not cover the pan. This allows the steam to escape, preventing sliminess.
Yes, it's a very nutritious vegetable dish. It's rich in fiber, vitamins, and minerals from the okra, onions, and tomatoes. The main calorie source is the oil, which can be moderated if you are watching your fat intake.
One serving of approximately 1 cup contains around 225 calories, primarily from the vegetable oil used for cooking and the natural carbohydrates in the vegetables.
Yes, you can use frozen cut okra. Do not thaw it beforehand. Add the frozen okra directly to the hot oil. It may take a few extra minutes to cook and for the moisture to evaporate, but it works well as a substitute.
It pairs beautifully with traditional Sindhi Kadhi and rice, or simply with hot phulkas (rotis) and a side of dal and plain yogurt for a complete meal.