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 (vegan, gluten-free).
About This Recipe
Bhindi Ka Salan is a delicious Hyderabadi-style okra curry. It is tangy, spicy, and loaded with flavors.
Bhindi Salan tastes just like the oh-so-popular Mirch Ka Salan, but instead of long green chillies, bhindi is used in this recipe.
This curry tastes the best the next day as the flavors develop with time. So try to make it a day prior to serving it.
To make this salan healthier, you can 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 just simple steamed rice topped with ghee.
You can easily double or triple the recipe if making it for a crowd.
Bhindi Health Benefits
Okra, Ladies Finger, or our favorite Bhindi as it is known in India is one of the low-calorie vegetables. If you are watching your weight, this vegetable is for you.
It has many health benefits and including it in our regular diet is great for the body.
It is loaded with fibers ensuring efficient digestion.
The fibers in bhindi also control blood sugar by delaying the sugar absorption by blood and preventing blood sugar spikes.
Bhindi bolsters our immune system and also supports in preventing kidney diseases.
The pods of Bhindi have a high amount of mucilage substance, which eases constipation.
The pods are also rich in iron, calcium, magnesium, manganese, Vitamin A, Vitamin C just to name a few.
Bhindi – Use small and firm bhindi. Avoid the ones that are soft to touch or have black patches on them.
The freshly ground paste used to make salan is made using peanuts (moongphali), white sesame seeds (til), cumin seeds, fresh coconut, dry red chilies, fresh ginger, and garlic.
To make the curry, you will require vegetable oil, mustard seeds, fenugreek seeds (methi dana), curry leaves, onions, coriander powder, turmeric powders, red chilli powder, tamarind pulp, jaggery, and cilantro (fresh coriander leaves).
You can replace vegetable oil with 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
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 top and bottom. If the bhindi is too big, then 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 oil in a pan over medium-high heat.
Deep fry 500 g bhindi in 2-3 batches until lightly browned.
Drain on a plate and keep aside.
Make The Salan Paste
Dry roast 2 tablespoon peanuts, 2 tablespoon sesame seeds, 1 teaspoon cumin seeds, 2 tablespoon grated fresh coconut, and 3-4 whole dry red chillies (stalks removed) 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 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 vegetable oil in a pan over medium-high heat.
Once the oil is hot, add 1 teaspoon mustard seeds, ¼ teaspoon fenugreek seeds, and 15-20 curry leaves and let them crackle for 3-4 seconds.
Add 1 cup thinly sliced onions and fry until they turn golden brown (6-8 minutes). Stir frequently.
Add the salan masala paste, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and ½ teaspoon 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 1 and ½ teaspoon tamarind paste and 1 teaspoon crushed 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.
Leftover Bhindi Ka Salan can be stored in a clean and dry air-tight container for 2-3 days. Reheat in a pan or microwave until nice and not before serving.
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Hyderabadi Bhindi Ka Salan Recipe (Tangy Spicy Okra Curry)
To Fry Bhindi
- 1 pound okra (bhindi) (500 g, rinsed, wiped and ends removed)
- 2 cup vegetable oil (for frying)
To Make The Salan Paste
- 2 tablespoons 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 vegetable oil
- 1 teaspoon 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)
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.