Bhindi salan is an authentic South Indian curry recipe. It tastes nutty, tangy, spicy. Bhindi Salan is vegan, gluten-free, and healthy okra curry.

Bhindi salan is an authentic Hyderabadi dish that is very popular in Hyderabad. But even if you don't belong to Hyderabad, you will love these salad dishes.
This curry has a tangy tamarind flavor and a nutty peanut and sesame seed flavor. I love this tangy, nutty, spicy curry as my side dish. You can also make this the main course with chapati or paratha. This goes best with steamed rice.
This recipe is similar to my Hyderabadi bagara baingan, my family favorite now. Bhindi salan is made similarly and has almost the same ingredients except a few. Another salan recipe that is quite popular is Mirchi salan. Mirchi salan is made with long chilies. Though its hero ingredient is long green chili, it's not spicy.
Bhindi ka salan can be prepared in other variations, too. But I like the nutty flavor of curry. This is a must-try recipe if you haven't tried it yet.
What is salan?
Salan is a gravy made with sesame seeds, peanuts, coconut, and tamarind as a curry base. Salan is a side dish for biryanis in Hyderabad, just like raitas.
How to choose okra for this okra salan curry?
For this salan curry, I have used small-sized (finger-sized) and tender okra or bhindi. Then, the whole bhindi is used just after removing the head and tail parts. You don't need to chop it more unless you have long ones.
How to make bhindi salan from scratch?
Dry roast peanuts, coconut, and sesame seeds. Cool for some time. Blend it to a smooth paste.
Wash and clean bhindi. Remove the head and tail parts. Pat dry or air dry for some time. Now shallow fry bhindi/ okra in a pan. Remove from oil once done.
In the same pan, add 3 tbsp oil. Add cumin seeds, mustard seeds, and fenugreek seeds, and let it splutter. Add curry leaves, green chilies, ginger-garlic paste, and onions. Saute until translucent. Then, stir well with red chili powder, turmeric powder, and coriander powder. Now add a paste of peanuts, sesame seeds, and desiccated coconut.
Mix it well. Add some water and bring it to a boil. Add tamarind paste and simmer till the paste is cooked and releases oil.
Now add fried okra or bhindi. Let it simmer for 3- 5 minutes on low flame. Turn off the heat and add chopped coriander leaves. Serve hot with steamed rice or chapati.
Other okra recipes
Recipe Card for Bhindi Salan (Okra Salan Curry)
Bhindi ka Salan
Equipment
- 1 pan or skillet
- 1 skillet
Ingredients
- 250 gms bhindi or okra
- 3 tbsp peanuts
- 3 tbsp sesame seeds
- 2 tsp dessicated coconut
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 10 - 12 curry leaves
- 2 green chilli cut into slits
- 1 onion cut into slice
- 1 tsp red chilli powder
- ยฝ tsp turmeric powder
- ยฝ tsp coriander powder
- 1 tbsp tamarind pulp
- 1 pinch methi seeds/ fenugreek seeds
- 1 pinch hing/ asafoetida
- 6 - 8 tbsp oil or as required
- 1 tsp ginger garlic paste (or freshly minced ginger & garlic pods)
Instructions
Frying Bhindi/ Okra
- Wash and pat dry bhindi.
- Remove head and tail of bhindi.
- Shallow fry them till cooked.
- Remove from oil and keep aside for further use.
Curry Paste for Salan
- Dry roast peanuts, dessicated coconut, sesame seeds one by one.
- In a blender blend roasted items into smooth paste.
Preparing Gravy of Salan
- Heat oil in a pan.
- Put cumin seeds, mustard seeds and fenugreek seeds.
- Let them crackle completely.
- Now add curry leaves, green chillies, ginger garlic paste, onion slices and saute till translucent.
- Add red chilli powder, turmeric powder, coriander powder and saute.
- Then add paste of peanuts, coconut and sesame seeds.
- Add little water and give it a nice stir.
- Now add tamarind pulp and salt.
- Add water as required and bring it to a boil.
- Once it's cooked well and leaves oil on sides, add fried bhindi or okra.
- Simmer for 2 minutes.
- Add chopped coriander leaves.
Nutrition
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Smita
Please add ginger garlic paste in the ingredients list.
Ipsa Faujdar
Hey Thanks. have updated in the list. ๐