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 tbsp 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
- 500 g Bhindi (Washed, wiped and ends removed.)
- 3 tbsp Vegetable oil (Plus for frying)
- 1 tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- 15-20 Curry leaves
- 1 cup Onions (Thinly sliced)
- ½ tsp Turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1 and ½ tsp Tamarind paste
- Salt to taste
- 1 tsp Jaggery
- 2 tbsp Fresh coriander (Finely chopped)
For the Masala paste
- 2 tbsp Peanuts
- 2 tbsp Sesame seeds
- 2 tbsp Grated fresh coconut
- 3-4 Dry red chillies
- 1 inch Ginger (Chopped)
- 3-4 cloves Garlic
- 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 tbsp 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.