Rinse bhindi with water and drain well. Wipe each piece of bhindi with a kitchen towel. Chop off ½-inch of top and bottom. If the bhindi is too big, then you can cut it in half.
Heat oil in a pan over medium-high heat. Deep fry bhindi in 2-3 batches until lightly browned.
Drain on a plate and keep aside.
Dry roast peanuts, sesame seeds, cumin seeds, grated fresh coconut, and whole dry red chillies (stalks removed) over medium heat until lightly browned and fragrant (3-4 minutes).
Remove the pan from heat and let the ingredients cool down for 10 minutes.
Add the cooled ingredients to a blender along with chopped ginger, cloves of garlic (peeled), and water and blend to make a fine paste.
Scrape the sides of the blender a few times.
Heat oil. Add mustard seeds, fenugreek seeds, and curry leaves and let them crackle for 3-4 seconds.
Add thinly sliced onions and fry until they turn golden brown (6-8 minutes). Stir frequently.
Add the salan masala paste, coriander powder, turmeric powder, Kashmiri red chilli powder, and salt, and saute for 1-2 minutes.
Add water and bring the curry to a boil.
Reduce the heat to low and cover the pan with a lid. Cook the curry for 15-20 minutes on low heat.
Now remove the lid and add the fried okras to the pan and stir well. Cover and cook for another 10 minutes.
Stir in tamarind paste and crushed jaggery and cook for a minute.
Check for salt and add more if needed. Bhindi ka salan is ready. Garnish with chopped cilantro and serve it with biryani, rice, or roti.
Try Next :