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).

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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.

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.

Drain on a plate and keep aside.

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).

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 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 they turn golden brown (6-8 minutes). Stir frequently.


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.


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

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

Hyderabadi Bhindi Ka Salan Recipe (Tangy Spicy Okra Curry)
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)
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.
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 hamilton beach.
Bridget Fernandes
Absolutely delicious!
Neha Mathur
Thanks
Paul
We made this tonight. Another excellent recipe! 🙂
Neena Coelho Dsouza
Made Hyderabadi Bhindi salan
returned out excellent.
not a complicated recipe,
well explained.
thank you very much.