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Tariyal Bhindi or Fried Okra is a beautifully simple recipe from the rich and diverse Sindhi cuisine that has its roots in the ancient Indus Valley civilisation and shows influences of other dynasties like, Mughals, Arabs and Somroos.
Usually two curries are served at meal times in Sindhi households, one a gravy and one dry with Koki ( flatbread) or Bugha Chawar ( browned rice). Pickles, papads and drinks are an essential part of the traditional menu.
I learnt this simple recipe from a Sindhi friend many years back. Traditionally the okra is deep fried but to cut the calories, I decided to almost dry fry them till crispy.
This tangy, spicy, side dish can liven up any routine meal.


1/2 kg okra
3 tablespoons gram flour/besan
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon salt or to taste
1 teaspoon red chilli pepper or to taste
1/2 teaspoon turmeric
2 tablespoons lemon juice
3-4 tablespoons sunflower or olive oil

This Is What You Do:

Wash the okra and dry them on a kitchen towel. Trim off the ends and slit them lengthwise into two halves.

In a big mixing bowl, add okra, gram flour, coriander powder, garam masala, chilli powder, turmeric and salt.

Add lemon juice and mix well, lemon juice will help the flour and spices stick to the okra pieces.

Heat oil in a big frying pan on medium heat, spread okra in an even layer in the pan. Let them cook and turn golden and crisp on one side for a few minutes.
Flip and repeat on the other side.

Serve hot as a side with lentils and roti.

Serves 2

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