Bhindi Ka Salan 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.
Servings: 4 people
Ingredients
To Fry Bhindi
- 1 pound okra (bhindi) 500 g, rinsed, wiped and ends removed
- 2 cups oil for frying
To Make The Salan Paste
- 2 tablespoons raw 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 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.
Video
Notes
Use small, tender okra to make this dish.
This curry tastes best the next day as the flavors develop over time. So, if possible, refrigerate overnight the day before and serve the next day.
You can also pan-fry or air-fry the bindi with a little oil spray, instead of deep frying.
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
