Bhindi Ka Salan-Crisp fried Okra/Ladies' Finger in a Zingy Gravy

Ingredients

• Bhindi/okra/ladies finger: 20-25 pieces,

• Chopped onions: ½ cup,

• Peanuts: ¼ cup,

• Dry grated coconut/ fresh grated coconut: ¼ cup,

• Sesame seeds: 2 tbsp,

• Ginger: ½” piece,

• Garlic: 3-4 cloves,

• Green chilly: 3-4,

• Cumins seeds: ½ tsp,

• Fenugreek /Methi seeds: ½ tsp,

• Turmeric powder/ Haldi: ¼ tsp,

• Red chilly powder/ lal mirch: ½ tsp,

• Coriander powder: 2 tsp,

• Tamarind juice: 6 tbsp,

• Jaggery: 1 tsp,

• Water,

• Salt,

• Cooking Oil

Method: Wash okra/ bhindi in water. Cut the crown and dry them thoroughly. Heat kadai or wok at medium low heat and add 1 tbsp of oil and add bhindis. Stir them nicely and cover them. Cook them till they are almost half done and do not forget to stir them few times in between. Once bhindis are half done take them out in a bowl and in the same pan add onions and saute till onions become little soft. Now add peanuts and roast them till they become slightly brown in color then stir in dry or fresh grated coconut and saute till coconut also become slightly brown. Add sesame seeds and stir till sesame seeds also get some color. Switch off the heat and add ginger, garlic and one green chilly in this mixture. Let this mixture cool down then add half cup of water and grind it to a paste. In the same wok at medium heat, pour about 3 tbsp of oil and add cumin and methi seeds. Stir them well and add ground paste. Mix everything, cover and cook till mixture loses oil.

Stir it couple of times in between. When mixture starts losing oil add green chillies, turmeric powder, red chilly powder, coriander powder and salt. Mix everything. Add tamarind juice, jaggery and ½ cup of water, cover and cook gravy for 5 minutes. After 5 minutes, add roasted okra/ bhindi, stir nicely, cover and cook till bhindis are cooked completely. It may take 8-10 minutes. Make sure to stir the salan after every 2-3 minutes. After 10 minutes switch off the heat and Bhindi ka salan is ready to serve.

Notes: Make sure to dry the washed okra completely before sautéing otherwise they will become slimy. If the salan is very thick add little boiled water to give it right consistency.

Happy Cooking!

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