Indian · Sindhi · Vegetarian

Bhindi Basar (deep fried Okra with Onions)

Bhindi Basar is a popular Sindhi dish. “Bhindi” is okra and “Basar” means onions in Sindhi. In Sindhi cuisine, many dishes are made from onions with a combination of other veggies. In today’s dish too along with bhindi, onion is used as a major ingredient  which adds more flavor to the recipe.

It is one of the most regularly cooked recipe of bhindi in my house. My husband and I love this dish. The flavor of sautéed onion-tomato with the deep fried crispy bhindi is quick yet delicious with every bite!

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Serves: 4
Cooking time: 25-30 mins

Ingredients

5 cups bhindi (okra), cut into pieces
4 tbsp oil
2 onions, medium sized, chopped
2 tomatoes, medium sized, chopped
3 green chilies, finely chopped
1 tsp red chili powder
2 tsp coriander-cumin powder (dhane-jeera powder)
1½ tsp salt, or adjust as per taste

Preparation

1.  Rinse, pat dry, trim both ends and cut bhindi into pieces.
2.  Heat 2½ tbsp oil in a pan on medium heat and fry bhindi for 10 mins or until it is crispy and completely cooked. Then remove bhindi onto a plate, add 1 tsp salt over it and gently toss. Keep aside.
3.  Heat 1½ tbsp oil in the same pan. Add onions and saute for 3-4 mins.
4.  Add tomatoes and saute till they are soft.
5.  Then add green chilies, red chili powder, coriander-cumin powder, ½ tsp salt and mix well for 1-2 mins.
6.  Add bhindi and saute for 1 min and then turn off heat.

Serve hot with rotis or naan.

spoonful O’ tips

1.  After washing, it is a very important step to completely pat dry bhindi (okra) with a cloth before cutting. The bhindi will get slimy if cut while it is wet.
2.  While cutting bhindi, make sure your hands, knife and cutting board are dry. Any contact of bhindi with liquid will make it slimy and sticky.
3.  Frying bhindi before proceeding with the recipe removes stickiness from the veggie.
4.  Do not add salt to bhindi before it is completely cooked. Salt will bring out the water from the veggie and they will start sticking together.
5.  If the bhindi still gets slimy, add a little lemon juice or amchoor (mango powder) to the dish, which would reduce stickiness and sliminess.

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4 thoughts on “Bhindi Basar (deep fried Okra with Onions)

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