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. 

makes 4 cups


1 lb okra

4 Tbsp EVOO*

1 tsp mustard seeds

1 medium red onion

½ tsp turmeric 

1 Tbsp ginger purée 

1 tsp chili powder

1 ½ tsp salt

2 tsp amchur

2 Tbsp cilantro, ribboned


  1. Without trimming, slice the okra lengthwise. Peel the onion, cut in half and make thin slices. 
  2. Heat up the EVOO, pop the mustard seed and add the onion slices. Fry for 3-4 minutes on medium heat until the onions are translucent. Add 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. 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 use the juice of half a lemon.