Bhindi Ka Salan recipe with video: Yummy salan for biryani or rice that tastes equally delicious with roti or paratha too. Bhindi in English is Okra and salan is curry so you may call Bhindi ka salan as okra curry in English Mirchi ka salan is a famous Hyderabadi dish which is often served with biryani. To give it a little twist I tried bhindis (okra) instead of mirch (chilly) and made bhindi ka salan and it turned out super yummy. You can also make mirch ka salan with the same salan recipe. My hubby likes Bhindi so usually I make bhindis once a week one way or the other. Sometimes I make bharwan Bhindi, sometimes Bhindi do pyaza, sometimes sukhi Bhindi (dry okra) and sometimes this Bhindi ka salan. These all bhindi recipes are very different from each other and they are made in different ways with different combination of spices.
In this Bhindi ka salan recipe bhindi’s or okra are cooked in coconut based sweet and sour gravy. Usually original recipe calls for deep frying the bhindis but I just sautéed them in little oil to keep it simple. Salan or curry is made in two parts first sautéing onions, coconut, peanuts and sesame seeds till they become slightly roasted, grind them to a paste and then cook it together with spices and Bhindis till all the flavors get infused. Sounds yummy isn’t it?
In making bhindi ka salan make sure that bhindis are perfectly dry after washing and before putting them on to the pan for sautéing. Wet bhindis tend to become slimy. Also I have used small size bhindis so I did not cut them, but if you are using big okra you can cut them in two pieces. If you are looking for more gravy recipes you may like rajma masala, egg curry, achaari baingan, matar paneer and more in curry and gravy section of blog.
- 20 Bhindi
- ½ cup Onion chopped
- ¼ cup Peanuts
- ¼ cup Dry Coconut/ Desiccated Coconut grated
- 2 tbsp Sesame Seeds
- ½ inch Ginger
- 3 Garlic Clove
- 4 Green Chilli
- ½ tsp Cumin Seeds
- ½ tsp Fenugreek Seeds
- ¼ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 6 tbsp Tamarind Water
- 1 tsp Jaggery
- Wash okra/ Bhindi in water. Cut the crown and dry them thoroughly. Heat kadai or wok at medium low heat and add 1 tbsp of oil and add bhindis. Stir them nicely and cover them.
- Cook them till they are almost half done and do not forget to stir them few times in between.
- Once Bhindis are half done take them out in a bowl and in the same pan add onions and saute till onions become little soft.
- Now add peanuts and roast them till they become slightly brown in color then stir in dry or fresh grated coconut and saute till coconut also become slightly brown.
- Now add sesame seeds and stir till sesame seeds also get some color. Now switch off the heat and add ginger, garlic and one green chilly in this mixture.
- Let this mixture cool down then add half cup of water and grind it to a paste. In the same wok at medium heat pour about 3 tbsp of oil and add cumin and methi seeds.
- Stir them well and add ground paste. Mix everything, cover and cook till mixture loses oil. Stir it couple of times in between.
- When mixture starts losing oil add green chillies, turmeric powder, red chilly powder, coriander powder and salt. Mix everything.
- Now add tamarind juice, jaggery and ½ cup of water, cover and cook gravy for 5 minutes.
- After 5 minutes add roasted okra/ Bhindi, stir nicely, cover and cook till bhindis are cooked completely.
- It may take 8-10 minutes. Make sure to stir the salan after every 2-3 minutes. After 10 minutes switch off the heat and Bhindi ka salan is ready to serve.