on Feb 17, 2022, Updated Jun 28, 2023 Here are some more okra recipes that you may like: Bhindi Bhaji, Bhindi Do Pyaza, Achari Bhindi, and Bhindi Masala.
About Bhindi Ka Salan
Bhindi Ka Salan is a delicious Hyderabadi-style okra curry. It is tangy, spicy, and loaded with flavors. Bhindi Salan tastes just like the popular Mirch Ka Salan, but instead of long green chilies, bhindi is used in this recipe. This curry tastes best the next day, as the flavors develop with time. So try to make it a day before serving it. To make this salan healthier, you can pan-fry or air-fry the bhindi instead of deep-frying, but trust me, the taste of deep-fried bhindi is unmatchable. It is best served with biryani, but you can also relish it with phulka, tawa paratha, or steamed rice topped with ghee. The freshly ground paste used to make salan uses peanuts (moongphali), white sesame seeds (til), cumin seeds, fresh coconut, dry red chilies, fresh ginger, and garlic. To make the curry, you will require oil, brown mustard seeds, fenugreek seeds (methi dana), curry leaves, onions, coriander powder, turmeric powders, Kashmiri red chili powder, tamarind pulp, jaggery, and cilantro (fresh coriander leaves). Use peanut oil or sesame oil for a more authentic taste. You can also replace tamarind paste with canned tomato puree or pureed fresh tomatoes. Chop ginger, peel the garlic, and chop the onions. Gather the remaining ingredients. Deep fry 500 g bhindi in 2-3 batches in hot oil until lightly browned.
2 tablespoon peanuts 2 tablespoon white sesame seeds 1 teaspoon cumin seeds 2 tablespoon grated fresh coconut 3-4 whole dry red chilies (stalks removed)
Scrape the sides of the blender a few times.
salan masala paste 1 teaspoon coriander powder ½ teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder ½ teaspoon salt
Cook the curry for 15-20 minutes on low heat. Garnish with chopped cilantro and serve it with biryani, rice, or roti.
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