Dry roast coconut, sesame seeds, and peanuts in a pan until aromatic. After they have totally cooled, blend them to a smooth paste consistency.
Step 2
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Heat about 3 tsp of oil in the same pan and fry bhindis on a medium flame till they turn golden brown. Set the fried bhindis aside.
Step 3
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Next, add 3 more teaspoons of oil and then add the mustard, cumin, and methi seeds. Fry until they begin to sputter.
Step 4
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After that, add thinly sliced onions and sauté them till golden brown. Add ginger-garlic paste to it and cook this till the raw smell is gone.
Step 5
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Add red chilly powder, turmeric, coriander powder, green chilly, and curry leaves and fry for a minute making sure the masala doesn't burn.
Step 6
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Add the previously prepared peanut and sesame seed paste once it has reached a suitable consistency.
Step 7
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Make a thin paste by adding water. Perhaps a cup of water needs to be added here.
Step 8
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Cook this for 30 minutes over a low flame. After 30 minutes, the oil starts separating. Stir continuously to prevent the masala burning from the bottom.
Step 9
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After that, add salt, jaggery, chopped coriander, and tamarind juice. When it boils, add the fried bhindi and simmer for five minutes. Serve it hot with rice or roti.