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5
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Bhindi ka Salan
Authentic Hyderabadi Tangy and Spicy Bhindi Curry
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Resting Time
5
minutes
mins
Course:
Main Course, Sabzi & Curry
Cuisine:
Indian, South Indian
Keyword:
Bhindi Salan, South Indian Curry
Servings:
4
Calories:
140
kcal
Author:
Ipsa Faujdar
Equipment
1 pan or skillet
1
skillet
1
Mixing Bowl
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
½
tsp
turmeric powder
½
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
Calories:
140
kcal