April 08, 2018
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 pound okra
4 tablespoons olive oil
1 teaspoon black mustard seeds
1 medium red onion
1/2 teaspoon ground turmeric
1 tablespoon ginger purée
1 teaspoon chili powder
1 1/2 teaspoon sea salt
2 teaspoon amchur or juice of half a lemon
2 tablespoons cilantro, ribboned
Without trimming, slice the okra lengthwise. Peel the onion, cut in half and make thin slices.
Heat the olive oil, pop the mustard seed, and add the onion slices. Fry for 3 to 4 minutes on medium heat until the onions are translucent. Add okra, turmeric, ginger purée, chili powder, and salt. Cover the skillet and lower the heat. Cook for 4 to 5 minutes or until the okra is cooked but still bright green. Turn the heat off and let the sabzi rest.
Remove the lid, add the amchur and cilantro just before serving.
December 02, 2022