First rinse 150 grams okra very well. Then wipe them dry with a clean kitchen towel or spread them on a plate and let them dry naturally.
The okra should be completely dry, before you chop them. Slice off the crown and tail part of the okra and discard them.
Then chop the okra in 2 to 2.5 inch pieces. You will need 2 cups chopped okra. Cover and keep aside.
Also finely chop 1 large onion and 1 large tomato.
making bhindi ka salan
Heat 3 tablespoons oil in a pan. Add ¾ cup finely chopped onions.
Begin to saute them on low to medium flame till they turn translucent.
Then add 1 teaspoon ginger-garlic paste and saute till their raw aroma goes away.
Next add ¾ cup finely chopped tomatoes.
Mix well and saute tomatoes on low to medium flame till they become pulpy and soften.
Next add 6 to 7 curry leaves and 1 to 2 green chilies (slit). Mix well.
Then add ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder. This bhindi salan gravy is little on the spicier side. So you can add less red chili powder.
Mix very well and saute this mixture till you see oil releasing from the sides.
Then add 1 small to medium potato, chopped in small cubes.
Add 2.5 to 3 cups water or add as required and mix well. you can add less or more water as per your liking.
Season with salt and mix again.
Cover the pan with a lid and on a low to medium flame simmer till the potatoes are just half cooked.
When 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. Later squeeze the tamarind pulp in the water. Keep the tamarind pulp aside.
Do check in between when the potatoes are cooking. Simmer till the potatoes are half cooked.
Once the potatoes are half cooked, then add the chopped okra and mix well.
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.
Cover the pan with a lid and simmer till the okra is cooked. Cooking okra takes about 15 to 20 minutes.
Do check at intervals.
Once the okra has been cooked, then add ¼ teaspoon garam masala. Mix well.
Switch off the flame and add ¼ cup chopped coriander leaves. Mix again.
Serve bhindi salan with rotis, phulkas or steamed rice.
Instead of regular red chilli powder, you can also use kashmiri red chili powder.