Bhindi Ka Salan
Bhindi ka salan, a Hyderabadi-style okra curry in which fried okra simmers in a ground paste of roasted peanuts, sesame seeds and dry coconut, tempered with cumin, curry leaves, green chilli and a little fenugreek. A rich, nutty gravy served with rice or biryani.
Ingredients
Main
- bhindi — 10 piece (chopped)
- Dry Coconut — 2 tbsp (whole)
- oil — 3 tsp (whole)
- Turmeric Powder — 1 piece (ground)
- sesame seeds — 25.5 g (whole)
- ginger garlic paste — 1 tsp (ground)
- Peanuts — 3 tbsp (whole)
- green chillies — 1 piece (chopped)
- Methi — 5 piece (whole)
Tempering
- Cumin Seeds — 1 piece (whole)
- Curry Leaves — 1 piece (ground)
Method
- dry roast peanuts, coconut and sesame seeds till they turn fragnant.
- blend to smooth paste after cooling completely.
- in the same pan, heat about 3 tsp of oil and fry okras on medium flame. the okras has to turn golden brown. remove the bhindi and keep aside.
- now in the same pan heat oil and add mustard seeds, cumin seeds, methi seeds. fry till they splutter.
- time to add sliced onions and fry till they turn golden brown.
- now add ginger-garlic paste cook this till raw smell is gone.
- next, add red chilly powder, turmeric, coriander powder, green chilly, curry leaves and fry a minute. keep an eye on flame as the masala should not burn.
- now to this add peanut and sesame seed paste prepared earlier.
- add water to make a thin paste. you might have to add almost a cup of water here.
- cook this on a slow flame for 30 minutes. after 30 minutes the oil floats from the sides. keep stirring in between so that it doesn't burn from bottom.
- then add chopped coriander, tamarind juice, jaggery, salt
- once it comes to boil add fried bhindi and cook this on a slow flame for 5 minutes.
Common questions
- How many calories in one plate of Bhindi Ka Salan?
- 225 kcal per plate.
- How much cooking time?
- 50 min — 10 min prep, 40 min cooking.