How to make Bhindi Ka Salan

Preparation

1. First, rinse 150 grams okra (bhindi) very well. Then, wipe them dry with a clean kitchen towel or spread them on a plate and let them dry naturally.

2. The okra should be completely dry, before you chop. Slice off the crown and tail part of each okra and discard.

Then, chop the okra in 1½ to 2 inch pieces. You will need 2 cups chopped okra. Cover and keep aside.

Also, finely chop 1 large onion and 1 large tomato.

Sauté Onions

3. Heat 3 tablespoons oil in a pan. Add ¾ cup finely chopped onions.

4. Begin to sauté them on low to medium heat.

5. Sauté the onions till they soften and are translucent.

6. Then, add 1 teaspoon ginger-garlic paste.

7. Sauté until the raw aroma of ginger and garlic dissipates.

Sauté Tomatoes

8. Next, add ¾ cup finely chopped tomatoes.

9. Mix very well.

10. Sauté tomatoes on medium-low to medium heat till they turn pulpy and soften.

11. Next, add 6 to 7 curry leaves and 1 to 2 slit green chilies. Mix well.

12. Add ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder.

This gravy is little on the spicier side. So, you can add less red chili powder.

Instead of regular red chili powder, you can also use Kashmiri red chili powder.

13. Mix very well and sauté the onion-tomato masala till you see oil releasing from the sides.

Cook Potatoes

14. Then, add 1 small to medium potato, chopped in small 1 inch cubes.

15. Add 2½ to 3 cups water or as required.

You can add less or more water, as per your liking and according to the consistency you prefer.

16. Mix again well.

17. Season with salt and mix again.

18. Cover the pan with a lid and on medium-low to medium heat. Simmer till the potatoes are just half cooked. Check in between when the potatoes are cooking.

19. While the potatoes are cooking, in a small bowl, take 1 teaspoon tamarind and ¼ cup hot water. Soak tamarind for 20 to 25 minutes in the hot water.

20. Later, squeeze the tamarind pulp in the water. Keep the tamarind extract aside.

21. Simmer until the potatoes are half cooked.

Make Bhindi Ka Salan

22. Once the potatoes are half cooked, then add the chopped okra.

23. Mix well.

24. Next, add the tamarind pulp straining it through a strainer. Mix very well.

If you do not have tamarind, then add 1 to 2 teaspoons lemon juice once the okra are softened and the cooking is complete.

25. Cover the pan with a lid and simmer until the okra is cooked. Cooking okra takes about 15 to 20 minutes.

By the time the okra is cooked, the potatoes will also be completely cooked.

26. Check at intervals.

27. Once the okra has been cooked and are tender, then add ¼ teaspoon garam masala powder. Mix well.

28. Turn off the heat and add ¼ cup chopped coriander leaves. Mix again.

29. Serve Bhindi Ka Salan with roti or paratha. You can also pair it with biryani or steamed rice.