Bhindi Ka Salan with Ulte Tawa Paratha

Instructions

1. 1

   Prepare and Fry the Okra

   • Ensure the washed okra is completely dry by patting it with a kitchen towel. This is crucial to prevent sliminess.
   • Make a single lengthwise slit in each okra, being careful not to cut all the way through.
   • Heat 1/4 cup of oil in a wide pan or kadai over medium heat. Add the okra and shallow fry for 7-9 minutes, turning occasionally, until they are tender and have light brown blisters. Do not overcrowd the pan.
   • Once fried, remove the okra with a slotted spoon and set aside.
2. 2

   Roast and Grind the Salan Paste

   • In a separate, dry pan over low heat, roast the peanuts until they become aromatic and lightly browned. Remove and set aside to cool.
   • In the same pan, toast the sesame seeds for 1-2 minutes until they start to pop and turn fragrant.
   • Finally, add the desiccated coconut and roast for 30-40 seconds until it's lightly golden. Be careful as it burns quickly.
   • Allow all roasted ingredients to cool down completely. Transfer them to a blender, add about 1/4 cup of water, and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3. 3

   Prepare the Gravy Base

   • In the same kadai used for frying okra (with leftover oil, or add 2 tbsp fresh oil), heat the oil over medium heat.
   • Add the mustard seeds and let them splutter. Then add the cumin seeds and curry leaves, and sauté for 30 seconds.
   • Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4. 4

   Cook the Salan Gravy

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds, ensuring the spices don't burn.
   • Add the ground peanut-sesame-coconut paste to the pan. Cook on low-medium heat for 8-10 minutes, stirring frequently. This step is vital for the flavor. Cook until the paste thickens, darkens slightly, and you see oil separating from the sides.
   • Stir in the tamarind paste, optional jaggery, and salt. Mix well.
   • Gradually pour in 2 cups of hot water, whisking continuously to avoid lumps. Bring the gravy to a boil.
   • Reduce the heat, cover, and let it simmer for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.
5. 5

   Combine and Finish

   • Gently add the fried okra to the simmering gravy.
   • Cover the pan and cook on low heat for another 5-7 minutes, so the okra absorbs the flavors of the salan.
   • Stir in the garam masala and turn off the heat.
   • Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving hot with biryani, roti, or steamed rice.