Bhindi ka Salan is a spicy and tangy dish and is crafted using jaggery and tamarind paste, which gives it a slightly sour and sweet taste.
Heat oil in a pan for frying the Bhindi and deep fry them until slightly browned on medium heat.
Add the masala paste, turmeric powder, red chilli powder and salt along with 2 cups of water.
Add more water if required.
Now add tamarind paste and jaggery and cook for a minute.
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.