Bhindi Ka Salan
Bhindi Ka Salan is a Hyderabadi-style tangy and spicy okra curry. Serve it with biryani or Indian bread for a delicious meal. Here is how to make it.
Here are some more okra recipes that you may like: Bhindi Bhaji, Bhindi Fry, Bhindi Do Pyaza, Achari Bhindi, and Bhindi Masala.
I had a Hyderabadi cook for some time during our Bangalore stay. She would make Hyderabadi specialties on and off. When she came to know that Mohit loves Bhindi, she made this Hyderabadi bhindi ka salan for him, and not only him, but all of us at home loved this delicious curry. I am sharing her recipe with you all. Do try it.
About Bhindi Ka Salan
Bhindi Ka Salan is a delicious Hyderabadi-style okra curry. It is tangy, spicy, and loaded with flavors.
Bhindi Salan tastes just like the popular Mirch Ka Salan, but instead of long green chilies, bhindi is used in this recipe.
This curry tastes best the next day, as the flavors develop with time. So try to make it a day before serving it.
You can also pan-fry or air-fry the bhindi instead of deep-frying, but trust me, the taste of deep-fried bhindi is unmatchable.
It is best served with biryani, but you can also relish it with phulka, tawa paratha, or steamed rice topped with ghee.
Ingredients
All the ingredients to make this curry are available in Indian grocery stores.
Bhindi – Use small and firm bhindi. Avoid the ones that are soft to the touch or have black patches. This curry can be made using only fresh bhindi. Frozen will not work.
The freshly ground paste used to make salan uses raw peanuts (moongphali), white sesame seeds (til), cumin seeds, fresh coconut, dry red chilies, fresh ginger, and garlic.
To make the curry, you will require oil, brown mustard seeds, fenugreek seeds (methi dana), curry leaves, onions, coriander powder, turmeric powders, Kashmiri red chili powder, tamarind pulp, jaggery, and cilantro (fresh coriander leaves).
Use peanut oil or sesame oil for a more authentic taste.
You can also replace tamarind paste with canned tomato puree or pureed fresh tomatoes.
How To Make Bhindi Ka Salan
Preparation
Rinse 1 pound (500 g) bhindi with water and drain well. Wipe each piece of bhindi with a kitchen towel. Chop off ½-inch of the top and bottom. If the bhindi is too big, you can cut it in half.
Chop ginger, peel the garlic, and chop the onions.
Gather the remaining ingredients.
Fry The Bhindi
Heat 2 cups of oil in a pan over medium-high heat.
Deep fry 500 g bhindi in 2-3 batches in hot oil until lightly browned.
Drain on a plate and keep aside.
Make The Salan Paste
Dry roast the following ingredients over medium heat until lightly browned and fragrant (3-4 minutes).
- 2 tablespoon raw peanuts
- 2 tablespoon white sesame seeds
- 1 teaspoon cumin seeds
- 2 tablespoon grated fresh coconut
- 3-4 whole dry red chilies (stalks removed)
Remove the pan from heat and let the ingredients cool down for 10 minutes.
Add the cooled ingredients to a blender along with 2 teaspoon chopped ginger, 3-4 cloves of garlic (peeled), and ½ cup water and blend to make a fine paste.
Scrape the sides of the blender a few times.
Make The Curry
Heat 3 tablespoon oil in a pan over medium-high heat.
Once the oil is hot, add 1 teaspoon brown mustard seeds, ¼ teaspoon fenugreek seeds, and 15-20 curry leaves and let them crackle for 3-4 seconds.
Add 1 cup of thinly sliced onions and fry until golden brown (6-8 minutes). Stir frequently.
Add the following ingredients and sauté for 1-2 minutes.
- salan masala paste
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt
Add 2 cups of water and bring the curry to a boil.
Reduce the heat to low and cover the pan with a lid.
Cook the curry for 15-20 minutes on low heat.
Now remove the lid, add the fried okras to the pan, and stir well. Cover and cook for another 10 minutes.
Stir in 1 and ½ teaspoon tamarind paste and 1 teaspoon crushed jaggery and cook for a minute.
Check for salt and add more if needed.
Garnish with chopped cilantro and serve it with biryani, rice, or roti.
Storage Suggestions
This curry can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in a pan or microwave until nicely hot before serving.
You can also freeze it for up to a month. Thaw, reheat, and serve.
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Bhindi Ka Salan Recipe
Ingredients
To Fry Bhindi
- 1 pound okra (bhindi) (500 g, rinsed, wiped and ends removed)
- 2 cups oil (for frying)
To Make The Salan Paste
- 2 tablespoons raw peanuts (moongphali)
- 2 tablespoons white sesame seeds (til)
- 1 teaspoon cumin seeds
- 2 tablespoons grated fresh coconut
- 3-4 whole dry red chilies (stalks removed)
- 2 teaspoons chopped ginger
- 3-4 cloves garlic (peeled)
To Make The Curry
- 3 tablespoons oil
- 1 teaspoon brown mustard seeds
- ¼ teaspoon fenugreek seeds (methi dana)
- 15-20 curry leaves
- 1 cup thinly sliced onions
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder
- 1 and ½ teaspoons tamarind paste
- ½ teaspoon salt (or to taste)
- 1 teaspoon crushed jaggery
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Fry The Bhindi
- Heat oil for frying in a pan over medium-high heat.
- Deep fry bhindi in 2-3 batches until lightly browned.
- Drain on a plate and keep aside.
Make The Salan Paste
- Dry roast peanuts, sesame seeds, cumin seeds, coconut, and dry red chillies over medium heat until lightly browned and fragrant (3-4 minutes).
- Remove the pan from heat and let the ingredients cool down for 10 minutes.
- Add the cooled ingredients to a blender along with ginger, garlic, and ½ cup water and blend to make a fine paste.
- Scrape the sides of the blender a few times.
Make The Curry
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, fenugreek seeds, and curry leaves and let them crackle for 3-4 seconds.
- Add onions and fry until they turn golden brown (6-8 minutes). Stir frequently.
- Add the salan masala paste, coriander powder, turmeric powder, Kashmiri red chili powder, and salt, and saute for 1-2 minutes.
- Add 2 cups of water and bring the curry to a boil.
- Reduce the heat to low and cover the pan with a lid.
- Cook the curry for 15-20 minutes on low heat.
- Now remove the lid and add the fried okras to the pan and stir well. Cover and cook for another 10 minutes.
- Stir in tamarind paste and jaggery and cook for a minute.
- Check for salt and add more if needed.
- Bhindi ka salan is ready. Garnish with chopped cilantro and serve it with biryani, rice, or roti.
Made Hyderabadi Bhindi salan
returned out excellent.
not a complicated recipe,
well explained.
thank you very much.
We made this tonight. Another excellent recipe! 🙂