Sayel Bhindi

Okra is as ubiquitous to India as green peas and peppers. It is usually made into a dry sabzi and eaten with a roti or paratha. This is a classical Sindhi preparation for okra. We have another preparation of okra, with a few slight differences. 

makes 4 cups


1 lb okra

4 Tbsp EVOO*

1 tsp mustard seeds

1 medium potato

1 medium red onion

½ tsp turmeric 

1 Tbsp ginger purée 

1 tsp red chili powder

1 ½ tsp salt

1 tsp amchur

2 Tbsp cilantro, ribboned


  1. Without trimming, slice the okra lengthwise. Without peeling the potatoes, cut into half and make ¼ inch thin slices. Peel the onion, cut into half and make thin slices. 
  2. Heat up the EVOO, pop the mustard seed and add the potato and onion slices. Fry for 3-4 minutes on medium heat until the onions are translucent and the potatoes are almost done. Add the okra, turmeric, ginger purée chili powder & salt.  Cover the skillet and lower the heat. Cook for 4-5 minutes or until the okra is cooked but still bright green. The potatoes should be cooked through by now. Turn the heat off and let the sabzi rest. 
  3. Remove the lid, add the amchur and cilantro just before serving. 


* If the sabzi appears dry, add more olive oil.

ideas / variations

  • Instead of amchur add the juice of half a lemon.
  • Use sweet instead of regular potatoes.