In Sindhi, sayel means a rustic onion-based preparation. Okra ‘drinks’ a lot of oil so less oil will not yield the same results. If the okra needs to be washed, make sure it is dry before use otherwise it will end up slimy.
Makes 4 cups
ingredients
1 pound okra
6 tablespoons olive oil
1 teaspoon cumin seeds
1 cup (130 g) potatoes chopped into 1/2-inch pieces
1 cup onions, minced
1 teaspoon garlic, minced
1 1/2 teaspoon sea salt
1 teaspoon chili powder
1 cup (130 g) cherry tomatoes, halved
1 teaspoon amchur
2 tablespoons cilantro, chopped
instructions
Slice each okra into 1/2-inch wheels, discarding the head.
In a large sauté pan or skillet, heat the olive oil and pop the cumin seeds. Almost immediately, add the potatoes, onions, and garlic. Cover the pan and cook on low heat until onions are light brown and the potatoes have cooked through, 8 to 10 minutes.
Add the okra, salt, and chili powder and cook covered on low heat for 2 to 3 minutes. Do not cook longer or the okra will overcook and turn slimy.
Add the tomatoes and turn the heat off. Before serving, sprinkle with amchur and cilantro.
notes & variations
Try with sweet potatoes instead of regular potatoes.
Substitute sun dried tomatoes for fresh ones.
Instead of amchur, use juice of half a lemon.
Also in Recipes
