Bhindi ka Salan Recipe

by Jiya Jesh · Updated on Curries/ Gravies

Bhindi ka salan recipe – a flavorful curry using okras in a peanut and sesame seeds based gravy. This tangy okra curry can be served with chapathis / rotis or steamed rice.

This bhindi salan is from Hyderabadi cuisine. Bhindi is basically okra or lady’s finger while salan means gravy.

Usually I make a simple bhindi aloo sabzi for lunch or dinner as okras cook fast and taste great even with a minimum of spices.

Occasionally, I make this gravy that is absolutely flavorful that you will go for second helpings.

The flavor comes from peanuts, sesame seeds and coconut, which give a nutty taste to the gravy as well as thickens it.

The tangy flavor comes from tamarind that needs to be soaked and then the tamarind extract needs to be added.

Onions, ginger and garlic too are included, which add to the flavor of the curry.

This recipe is easy to make. We need to first dry roast some of the ingredients and then blend them. Once this preparation is done, the curry is a breeze to make. The bhindi is shallow-fried in oil and then added to the simmering gravy to absorb all the flavors of the curry. That’s it! Okra salan is ready.

For other gravy recipes do check out

Okras are a great source of vitamin C as well as a good source of dietary fiber. Sesame seeds are a good source of calcium and dietary fiber. Peanuts are a rich source of proteins as well as a good source of iron and dietary fiber.

Lets move on to the recipe for easy bhindi ka salan.

How to make Bhindi ka Salan step by step

  1. Firstly, wash the okras and dry them using a towel or just air-dry them till use. Meanwhile, dry roast peanuts in a pan, on medium heat till they turn golden and transfer to a bowl.
  2. In the same pan, dry roast the sesame seeds and once they start to pop, remove from heat. Transfer the toasted sesame seeds to the same bowl.
  3. Then dry roast the cumin seeds till they turn aromatic and change color slightly.
  4. Now dry roast the coconut till it becomes brown in color.
  5. Soak the tamarind in 1/2 cup warm water for 15 mins. Then extract the tamarind juice, discarding the pulp.
  6. Heat 2 tsp oil in a pan and add sliced onions, chopped ginger and chopped garlic.
  7. Fry till the onions turn golden brown. Remove from heat and let it cool down.
  8. Remove the skins of the peanuts. First, blend the roasted and cooled peanuts, sesame seeds, coconut and cumin seeds to a powdery consistency.
  9. Then add the onion-garlic-ginger mixture and blend with around 4 tbsp water to a fine paste.
  10. Make a slit lengthwise on each okra, keeping the ends intact. Heat 2 tbsp oil in a pan and add the okras.
  11. Fry till they turn golden brown in color. Remove the okras and set aside.
  12. In the same pan, add the ground paste.
  13. Add turmeric powder, red chilli powder, coriander powder and salt.
  14. Add the tamarind juice to the gravy. Also add 1 cup water and bring the gravy to a boil. Then add the fried bhindis.
  15. Let it simmer on low heat for around 10-12 minutes. The okras will absorb all the flavors of the spices. Once the gravy thickens to desired consistency, remove from heat. Bhindi ka salan is now ready to be served.

Hyderabadi Bhindi ka Salan | Okra Salan Recipe

( 1 cup = 250 ml )

Bhindi ka Salan recipe

Category:Side Dish

Cuisine:Hyderabadi, South Indian

Author:Jiya Jesh

Yield:3

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

bhindi ka salan – flavorful Indian style okra curry in a peanut and sesame seeds based tangy gravy. Delicious with chapathis / rotis or rice.

Ingredients

  • 10-12 bhindi ( okra or lady’s fingers )
  • 1 onion medium-sized
  • 1 tsp chopped ginger
  • 2 tbsp raw peanuts ( groundnuts or moongphali )
  • 1 tsp chopped garlic
  • 1 tbsp white sesame seeds ( til )
  • 2 tbsp fresh grated coconut ( or dessicated coconut )
  • 1 tsp cumin seeds ( jeera )
  • 1 tbsp tamarind ( imli )
  • 1/4 tsp turmeric powder
  • 3/4 tsp red chili powder
  • 1 1/2 tsp coriander powder
  • 2 tbsp + 2 tsp oil
  • Salt to taste

Instructions

  1. Wash the okras and dry them using a towel or just air-dry them till use. Meanwhile, dry roast peanuts in a pan, on medium heat, till they turn golden. Transfer to a bowl.
  2. In the same pan, dry roast the sesame seeds. Once the sesame seeds give a nutty aroma and start to pop, remove from heat. Transfer the toasted sesame seeds to the same bowl.
  3. Then dry roast the cumin seeds till they turn aromatic and change color slightly. Remove and set aside.
  4. Now take the grated coconut in the pan and dry roast till it becomes brown in color. Transfer to the bowl.
  5. Meanwhile, soak the tamarind in 1/2 cup warm water for around 15 mins. Then extract the tamarind juice, discarding the pulp.
  6. Heat 2 tsp oil in a pan. Add sliced onions, chopped ginger and chopped garlic.
  7. Fry till the onions turn golden brown. Remove from heat and let it cool down.
  8. Remove the skins of the peanuts. First, blend the roasted and cooled peanuts, sesame seeds, coconut and cumin seeds together to a powdery consistency.
  9. Then add the onion-garlic-ginger mixture and blend with around 4 tbsp water to a fine paste.
  10. Make a slit lengthwise on each okra, keeping the ends intact. Heat 2 tbsp oil in a pan and add the okras.
  11. Fry till they turn golden brown in color. Remove the fried okras and set aside.
  12. In the same pan, which has the leftover oil after frying the okras, add the ground paste.
  13. Also add turmeric powder, red chilli powder and coriander powder along with salt.
  14. Add the tamarind juice to the gravy. Also add 1 cup water. Bring the gravy to a boil. Then add the fried bhindis.
  15. Let it simmer on low heat for around 10-12 minutes, till it thickens to desired consistency. Then remove from heat. Bhindi ka salan is now ready to be served.

Notes

  • Use small and fresh okras.
  • I used Kashmiri red chilli powder. Adjust as per taste.
  • I used fresh grated coconut. You can substitute with dessicated coconut.

Nutrition Information

Serving size: 1 serving Calories: 210 calories Fat: 18.1 g Saturated fat: 3.2 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 10.2 g Sugar: 2.6 g Sodium: 92 mg Fiber: 3.7 g Protein:  Cholesterol: 0 mg

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