Hyderabadi Bhindi ka Salan is a spicy and tangy dish and is crafted using peanuts, sesame seeds, jaggery, and tamarind paste, which gives it a slightly sour and sweet taste. Here is how to make it.
While Mirchi ka Salan tastes perfect with Biryani, I think Bhindi ka Salan has a wide appeal as it can be served with piping hot Phulkas as well as steamed rice.
And considering that the ingredients needed for Bhindi ka Salan are easily available at home, you can prepare it whenever you think you are running out of dinner or lunch ideas.
Moreover, Bhindi ka Salan being a dish that has a complete influence of Indian flavors, surely wins hearts when served as a homely meal after a tiring day at work.
Okra or Ladies Finger or our favorite Bhindi as it is known in India is one of the low calories vegetables.
So, if your family members love eating Bhindi then you have nothing to worry at all.
Bhindi not only bolsters our immune system but it also supports in preventing kidney diseases and helps for a salubrious pregnancy.
The pods of Bhindi have a high amount of mucilage substance, which smoothens constipation conditions.
And the pods are full of iron, calcium, magnesium, manganese, and even are rich with Vitamin A, Vitamin C just to name a few.
It is an ideal dish that you could probably serve for a nice weekend brunch or kitty parties.
Pro Tips by Neha
Wash the okra, remove the ends, and wipe each of them with a cloth.
Use small tender okra to make this dish.
The masala paste must be smooth. Add little water to make the paste.
Cooking the curry for 15-20 mins is important for the raw smells to go.
This curry tastes the best next day as the flavors develop over time. So if possible, make it a day before, refrigerate overnight and then serve the next day.
You can air fry the bindi with a little oil spray if you are looking for a healthier version.
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Step by Step Recipe
Heat oil in a pan for frying the Bhindi and deep fry the bhindi until slightly browned on medium heat.
Dry roast peanuts, sesame seeds, coconut, and dry red chillies until slightly browned and fragrant.
Add in a blender along with ginger and garlic and make a smooth paste.
Add some water to make the paste.
Heat 3 tablespoon oil in a pan.
Once the oil is hot, add mustard seeds, fenugreek seeds, and curry leaves and let them splutter for a few seconds.
Add onion and fry until they turn slightly brown.
Add the masala paste, turmeric powder, red chilli powder, and salt along with a cup of water.
Cover the pan and cook the curry for 15-20 minutes on low heat.
Add the fried bhindi and again cook for 10 minutes.
Add tamarind paste and jaggery and cook for a minute.
Bhindi ka Salan Recipe
Ingredients
- 500 g Bhindi (Washed, wiped and ends removed.)
- 3 tablespoon Vegetable oil (Plus for frying)
- 1 teaspoon Mustard seeds
- ¼ teaspoon Fenugreek seeds
- 15-20 Curry leaves
- 1 cup Onions (Thinly sliced)
- ½ teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chilli powder
- 1 and ½ teaspoon Tamarind paste
- Salt to taste
- 1 teaspoon Jaggery
- 2 tablespoon Fresh coriander (Finely chopped)
For the Masala paste
- 2 tablespoon Peanuts
- 2 tablespoon Sesame seeds
- 2 tablespoon Grated fresh coconut
- 3-4 Dry red chillies
- 1 inch Ginger (Chopped)
- 3-4 cloves Garlic
Instructions
- Heat oil in a pan for frying the Bhindi and deep fry them until slightly browned on medium heat.
- Drain on a plate and keep aside.
- Dry roast peanuts, sesame seeds, coconut and dry red chillies until slightly browned and fragrant.
- Add in a blender along with ginger and garlic and make a smooth paste.
- Add some water to make the paste.
- Heat 3 tablespoon oil in a pan.
- Once the oil is hot, add mustard seeds, fenugreek seeds and curry leaves and let them splutter for a few seconds.
- Add onion and fry until they turn slightly brown.
- Add the masala paste, turmeric powder, red chilli powder and salt along with 2 cups of water.
- Cover the pan and cook the curry for 15-20 minutes on low heat.
- Add the fried bhindi and again cook for 10 minutes.
- Add more water if required.
- Now add tamarind paste and jaggery and cook for a minute.
- Garnish with fresh coriander and serve hot with steamed rice or Phulke.
Swati
Awesome clicks and very tempting recipe…I am loving it!
msnehamathur
Thnx Swati
Hitesh
Nice recipe
Neha Mathur
Thnx 🙂
Michelle
Turned out great! Keeper recipe . I just pan fried the bhendi instead of deep frying. Yum! Tganks for the recipe.
Neha Mathur
Good to know that you liked the recipe 🙂
Meera
Hey Neha
I just tried this recipe and it turned out so good that our entire family gulped it 🙂
Thanks for the wonderful recipe. Appreciate your thoughts and ideas.
Neha Mathur
Good to hear this 🙂
Rajalakshmi Saravanan
I made it ????????Cool .Wow tastes yum.Not much work .
Neha Mathur
Thanks
Kartikey Tanna
Thanks for the recipe. It turned out very tasty. I shared it with my friends and will make it again a few times!
Neha Mathur
Happy to hear 🙂
Jincy
What if the curry become little spicy?
Neha Mathur
You can add some fresh cream, coconut milk or yogurt whisked with 1 tsp all-purpose flour.
vasudha
I tried this ,Awesome and tempting recipe. Thanks Neha
Neha Mathur
Happy to hear!
Prasad kathe
Authentic Receipe
Neha Mathur
Thanks
Uma Mange
hey love the recipe. wondering what blender are you using for the paste?
Neha Mathur
Thanks. It’s Morphy Richards.
Bridget Fernandes
Absolutely delicious!
Neha Mathur
Thanks