Grind the ingredients from 6 to 16 to fine paste. Add little water if required,while grinding.
Heat oil, add the mustard seeds and curry leaves. Fry the onions till light brown.
Add the bhindi and fry for a minute. Frying helps to lock the edges and avoids being sticky. It also adds crunchiness to the Bhindi.
Turn the flame to low and add the ground masala, salt to taste and water. Turn the flame to high and bring to a boil.
Cover and simmer for 7-10 mins on low flame.
Bhindi Saalan is ready
