Bhindi ka Salan is a spicy and tangy dish and is crafted using jaggery and tamarind paste, which gives it a slightly sour and sweet taste.

Bhindi ka Salan Recipe

Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 229 kcal
Author: Neha Mathur

Bhindi ka Salan is a spicy and tangy dish and is crafted using jaggery and tamarind paste, which gives it a slightly sour and sweet taste. 



  • 500 g Bhindi Washed, wiped and ends removed.
  • 3 tbsp Vegetable oil Plus for frying
  • 1 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 15-20 Curry leaves
  • 1 cup Onions Thinly sliced
  • 1/2 tsp Turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1 and 1/2 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


  1. Heat oil in a pan for frying the Bhindi and deep fry them until slightly browned on medium heat.

  2. Drain on a plate and keep aside.
  3. Dry roast peanuts, sesame seeds, coconut and dry red chillies until slightly browned and fragrant.
  4. Add in a blender along with ginger and garlic and make a smooth paste.
  5. Add some water to make the paste.
  6. Heat 3 tbsp oil in a pan.
  7. Once the oil is hot, add mustard seeds, fenugreek seeds and curry leaves and let them splutter for a few seconds.
  8. Add onion and fry until they turn slightly brown.
  9. Add the masala paste, turmeric powder, red chilli powder and salt along with 2 cups of water.

  10. Cover the pan and cook the curry for 15-20 minutes on low heat.
  11. Add the fried bhindi and again cook for 10 minutes.
  12. Add more water if required.

  13. Now add tamarind paste and jaggery and cook for a minute.

  14. Garnish with fresh coriander and serve hot with steamed rice or Phulke.

Recipe Notes

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 flavours 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.

Nutrition Facts
Bhindi ka Salan Recipe
Amount Per Serving
Calories 229 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Sodium 27mg1%
Potassium 621mg18%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 6g7%
Protein 6g12%
Vitamin A 1570IU31%
Vitamin C 155.9mg189%
Calcium 185mg19%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.