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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Hyderabadi Bhindi Ka Salan (Tangy Spicy Okra Curry)

    Published: Feb 17, 2022 | Last Updated On: Jun 28, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Hyderabadi Bhindi Ka Salan (Tangy Spicy Okra Curry)

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    Jump to Recipe

    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).

    Bhindi ka salan served in a bowl.
    Jump to:
    • About Bhindi Ka Salan
    • Bhindi Health Benefits
    • Ingredients
    • How To Make Bhindi Ka Salan
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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 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.

    Here are some more okra recipes that you may like

    • Bhindi Bhaji
    • Bhindi Do Pyaza
    • Achari Bhindi
    • Bhindi Masala
    • Dahi Bhindi
    • Besan Bhindi
    • Bharwa Bhindi
    • Aloo Bhindi
    • Kurkuri Bhindi

    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 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, and Vitamin C just to name a few.

    Ingredients

    Bhindi – Use small and firm bhindi. Avoid the ones that are soft to the 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, 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).

    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

    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, then you can cut it in half.

    Prepared okra.

    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 in hot oil until lightly browned.

    Bhindi frying in hot oil.

    Drain on a plate and keep aside.

    Fried bhindi.

    Make The Salan Paste

    Dry roast

    • 2 tablespoon peanuts
    • 2 tablespoon white sesame seeds
    • 1 teaspoon cumin seeds
    • 2 tablespoon grated fresh coconut
    • 3-4 whole dry red chilies (stalks removed)

    over medium heat until lightly browned and fragrant (3-4 minutes).

    Peanuts, sesame seeds, cumin seeds, coconut and chilies added to a pan.

    Remove the pan from heat and let the ingredients cool down for 10 minutes.

    Roasted ingredients.

    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.

    Roasted ingredients added to ablender along with ginger, garlic and water.
    Smooth salan masala paste made.

    Make The Curry

    Heat 3 tablespoon vegetable oil in a pan over medium-high heat.

    Oil heating in a pan.

    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.

    Mustard seeds, fenugreek seeds and curry leaves added to hot oil.

    Add 1 cup of thinly sliced onions and fry until they turn golden brown (6-8 minutes). Stir frequently.

    Thinly sliced onions added to the pan.
    Golden fried onions.

    Add

    • salan masala paste
    • 1 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon Kashmiri red chili powder
    • ½ teaspoon salt

    and saute for 1-2 minutes.

    Salan masala paste and spice powders added to the pan.
    Cooked masala.

    Add 2 cups of water and bring the curry to a boil.

    Water added to the pan.

    Reduce the heat to low and cover the pan with a lid.

    Cook the curry for 15-20 minutes on low heat.

    Pan covered with a lid.

    Now remove the lid and add the fried okras to the pan and stir well. Cover and cook for another 10 minutes.

    Fried okras added to the pan.
    Mixed well.
    Pan covered with the lid.

    Stir in 1 and ½ teaspoon tamarind paste and 1 teaspoon crushed jaggery and cook for a minute.

    Tamarind paste and jaggery added to the pan.

    Check for salt and add more if needed.

    Garnish with chopped cilantro and serve it with biryani, rice, or roti.

    Ready bhindi ka salan.

    Serving Suggestions

    Bhindi Ka Salan tastes the best with biryani. You can serve it with mutton biryani, chicken biryani, mushroom biryani, egg dum biryani, or kathal biryani.

    It can also be served with phulka, tawa paratha, lachha paratha, or plain rice.

    Storage Suggestions

    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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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    Hyderabadi Bhindi Ka Salan Recipe (Tangy Spicy Okra Curry)

    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.
    4.60 from 20 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Calories: 229kcal
    Author: Neha Mathur

    Ingredients 

    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 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)
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    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.

    Video

    https://www.youtube.com/watch?v=JJgKJlLzNKQ

    Notes

    Try to use small tender okra to make this dish.
    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 pan-fry or air fry the bindi with a little oil spray if you are looking for a healthier version.

    Nutrition

    Calories: 229kcal | Carbohydrates: 21g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Sodium: 27mg | Potassium: 621mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1570IU | Vitamin C: 155.9mg | Calcium: 185mg | Iron: 2.4mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    Reader Interactions

    Comments

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      Recipe Rating





    1. Swati

      April 01, 2016 at 3:08 am

      Awesome clicks and very tempting recipe…I am loving it!

      Reply
      • msnehamathur

        April 03, 2016 at 12:54 am

        Thnx Swati

        Reply
    2. Hitesh

      May 22, 2019 at 6:15 pm

      Nice recipe

      Reply
      • Neha Mathur

        May 23, 2019 at 3:02 am

        Thnx 🙂

        Reply
    3. Michelle

      November 08, 2019 at 7:50 pm

      4 stars
      Turned out great! Keeper recipe . I just pan fried the bhendi instead of deep frying. Yum! Tganks for the recipe.

      Reply
      • Neha Mathur

        November 15, 2019 at 2:48 am

        Good to know that you liked the recipe 🙂

        Reply
    4. Meera

      March 16, 2020 at 6:37 pm

      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.

      Reply
      • Neha Mathur

        March 17, 2020 at 2:36 am

        Good to hear this 🙂

        Reply
    5. Rajalakshmi Saravanan

      April 24, 2020 at 9:26 am

      5 stars
      I made it ????????Cool .Wow tastes yum.Not much work .

      Reply
      • Neha Mathur

        April 25, 2020 at 3:43 am

        Thanks

        Reply
    6. Kartikey Tanna

      April 26, 2020 at 7:58 am

      5 stars
      Thanks for the recipe. It turned out very tasty. I shared it with my friends and will make it again a few times!

      Reply
      • Neha Mathur

        April 26, 2020 at 10:03 am

        Happy to hear 🙂

        Reply
        • Jincy

          June 16, 2020 at 10:21 am

          What if the curry become little spicy?

          Reply
          • Neha Mathur

            June 17, 2020 at 3:02 am

            You can add some fresh cream, coconut milk or yogurt whisked with 1 tsp all-purpose flour.

            Reply
    7. vasudha

      May 27, 2020 at 10:48 am

      4 stars
      I tried this ,Awesome and tempting recipe. Thanks Neha

      Reply
      • Neha Mathur

        May 27, 2020 at 12:27 pm

        Happy to hear!

        Reply
    8. Prasad kathe

      July 06, 2020 at 1:17 pm

      5 stars
      Authentic Receipe

      Reply
      • Neha Mathur

        July 07, 2020 at 5:49 am

        Thanks

        Reply
    9. Uma Mange

      August 31, 2020 at 6:17 pm

      hey love the recipe. wondering what blender are you using for the paste?

      Reply
      • Neha Mathur

        September 13, 2020 at 1:00 pm

        Thanks. It’s hamilton beach.

        Reply
    10. Bridget Fernandes

      October 11, 2020 at 7:28 pm

      5 stars
      Absolutely delicious!

      Reply
      • Neha Mathur

        October 12, 2020 at 11:26 am

        Thanks

        Reply
    11. Paul

      August 26, 2022 at 3:26 am

      5 stars
      We made this tonight. Another excellent recipe! 🙂

      Reply
    12. Neena Coelho Dsouza

      March 28, 2023 at 4:02 pm

      5 stars
      Made Hyderabadi Bhindi salan
      returned out excellent.
      not a complicated recipe,
      well explained.
      thank you very much.

      Reply

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