Tilted Brush Stroke

BHINDI KA SALAN

BY WHISKAFFAIR

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Yellow Dots

STEP 1

Rinse 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.

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STEP 2

Heat oil in a pan over medium-high heat. Deep fry bhindi in 2-3 batches until lightly browned.

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STEP 3

Drain on a plate and keep aside.

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STEP 4

Dry roast peanuts, sesame seeds, cumin seeds, grated fresh coconut, and whole dry red chillies (stalks removed) over medium heat until lightly browned and fragrant (3-4 minutes).

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STEP 5

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

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STEP 6

Add the cooled ingredients to a blender along with chopped ginger, cloves of garlic (peeled), and water and blend to make a fine paste.

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STEP 7

Scrape the sides of the blender a few times.

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STEP 8

Heat oil. Add mustard seeds, fenugreek seeds, and curry leaves and let them crackle for 3-4 seconds.

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Yellow Dots

STEP 9

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

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STEP 10

Add the salan masala paste, coriander powder, turmeric powder, Kashmiri red chilli powder, and salt, and saute for 1-2 minutes.

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STEP 11

Add water and bring the curry to a boil.

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STEP 12

Reduce the heat to low and cover the pan with a lid. Cook the curry for 15-20 minutes on low heat.

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STEP 13

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

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STEP 14

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

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STEP 15

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.

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BHINDI KA SALAN IS READY TO ENJOY!

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