Bhindi basar
Bhindi basar, from above
VegVeganSindh

Bhindi basar

Okra and plenty of sliced onion cooked down with spices. Sindhi summer staple.

30 minTime
3 gProtein each
mediumSpice
Basar means onion1 chapter · 1 min read

Make it your way

Grandma's wayEqual okra and onion.
The original
168kcalsame
3 gproteinsame
6 gfibresame
30minutessame

Bhindi basar as Sindhi homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Okra (lady's finger)400 g, sliced
Onion3, sliced
Tomato1, chopped
Red chilli powder (indian red chili powder)1½ tsp
Coriander powder (ground coriander)2 tsp
Turmeric (ground turmeric)¼ tsp
Dry mango powder1 tsp
Cooking oil (vegetable oil)3 tbsp
Saltto taste

Method

4 steps
  1. 1Fry okra in half the oil until it stops being sticky; remove.
  2. 2Fry onions in the rest of the oil until soft and golden.
  3. 3Add tomato and powders; cook until soft.
  4. 4Return okra, add amchur and toss on low heat.
Serve it like this

Serve with phulka, dal and a bowl of curd.

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Make it a meal

What goes with Bhindi basar: a bread or rice, a side, something to drink and something sweet.

Bread or rice Phulka30 min
Bread or rice Sindhi koki40 min
With a main Sindhi kadhi50 min
With a main Dal tadka35 min
On the side Boondi raita10 min
To drink Sol kadhi40 min
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