3teaspoonstamarind pasteor you can also use tamarind date chutney
Wash and pat dry each bhindi with a paper towel (this is important to reduce the sliminess). Cut each bhindi into half lengthwise and and then cut each half further into two parts so that you have thin bhindi slices.
Add 2 tablespoons oil to a pan on medium heat. Add sliced bhindis to the pan.Cook on medium-low heat, stirring often for around 12-13 minutes until the okra is soft and cooked. Set aside.
To a small pan or wok, add peanuts, sesame seeds and poppy seeds. Dry roast on medium heat, stirring constantly for 4 to 5 minutes until fragrant and light brown.
Transfer the roasted peanuts and sesame seeds, poppy seeds to a blender and grind to a smooth paste with 1/2 cup water. Set aside.
Heat the remaining 1 tablespoon of oil to a pan. Once hot, add the mustard seeds, fennel seeds and nigella seeds (kalonji). Saute for a minute until the seeds sizzle and they are fragrant.
Then add the chopped onion, green chilies (I used jalapeño since that's what I had on hand) and curry leaves. Cook for around 3 minutes until the onions are soft and translucent.Add the ginger-garlic paste (if using) and saute for 1 more minute.
Add in the prepared peanut-sesame and poppy seeds paste. Stir to combine and then add the dry spices- coriander powder, paprika, cumin powder, garam masala and red chili powder. Also add the salt. Mix and cook the spices for a minute.
Stir in water and mix everything together. Add the tamarind paste (or use tamarind date chutney) and mix. Let the curry simmer for 4 to 5 minutes on medium-low heat.
Then add the sliced and cooked bhindi into the pan. Mix and simmer on low for 5 more minutes. Add fresh cilantro and mix.
Garnish with more cilantro and serve Bagara Bhindi with naan or rice.
Remember to pat dry each okra with a paper towel before slicing it. This will reduce the sliminess. If you can plan ahead, you may also rinse and then place all the okra (in a single layer) on a paper towel and let air dry overnight.