Bhindi ka Salan

 500 g Bhindi (Washed, wiped and ends removed.)
3 tbsp Vegetable oil (Plus for frying)
1 tsp Mustard seeds
¼ tsp Fenugreek seeds
15-20 Curry leaves
1 cup Onions (Thinly sliced)
½ tsp Turmeric powder 1 tsp Kashmiri red chilli powder
1 and ½ tsp Tamarind paste
Salt to taste
1 tsp Jaggery
2 tbsp Fresh coriander (Finely chopped)

For the Masala paste
 2 tbsp Peanuts
 2 tbsp Sesame seeds
2 tbsp Grated fresh coconut
3-4 Dry red chillies
1 inch Ginger (Chopped)
3-4 cloves Garlic

Heat oil in a pan for frying the Bhindi and deep fry them until slightly browned on medium heat. Drain on a plate and keep aside. Dry roast peanuts, sesame seeds, coconut and dry red chillies until slightly browned and fragrant. Add in a blender along with ginger and garlic and make a smooth paste. Add some water to make the paste. Heat 3 tbsp oil in a pan. Once the oil is hot, add mustard seeds, fenugreek seeds and curry leaves and let them splutter for a few seconds. Add onion and fry until they turn slightly brown. Add the masala paste, turmeric powder, red chilli powder and salt along with 2 cups of water. Cover the pan and cook the curry for 15-20 minutes on low heat. Add the fried bhindi and again cook for 10 minutes. Add more water if required. Now add tamarind paste and jaggery and cook for a minute. Garnish with fresh coriander  

Wash the okra, remove the ends and wipe each of them with a cloth.
Use small tender okra to make this dish.
The masala paste must be smooth. Add little water to make the paste.
Cooking the curry for 15-20 mins is important for the raw smells to go.
This curry tastes the best next day as the flavours develop over time. So if possible, make it a day before, refrigerate overnight and then serve the next day.
You can air fry the bindi with a little oil spray if you are looking for a healthier version.

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