Re: Bhindi/Okra
I don’t like to turn it into salan, sometimes less is more, you got to keep it basic and be able to taste the food, fry things separately, cut onions chunky sauté at high heat so they caramelize without releasing liquid, basic masala just cumin sees and chili flakes. Take onions out and do the same with okra sauté a high heat also, don’t let it get gooey, in a non stick frying pan sauté some chunky tomatoes with garlic lemon herb spices and chilli flakes, mix every thing together and simmer for a few minutes, also use lots of green chilli. I don’t do haldi dhania with okra. If you crave spicy, just add achar in the last step.
The other is Tawwa style just high heat sabut masala and sear until caramelised, also use whole red dried chilli.