Tender fried okra simmered in a rich, creamy gravy made from peanuts, sesame, and coconut. This classic Hyderabadi dish is tangy, nutty, and perfectly spiced, a fantastic side for biryani or roti.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Aromatic, perfectly spiced Bhendi ka Salan with fluffy Phulka – a fiber-rich, homestyle meal that tastes amazing!
This hyderabadi dish is perfect for dinner. With 516.91 calories and 12.23g of protein per serving, it's a high-fiber option for your meal plan.
21gfat
10 pcs Curry Leaves
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
1 tbsp Tamarind Paste (or juice from a lemon-sized ball of tamarind)
1 tsp Jaggery (grated, or substitute with sugar)
1 tsp Salt (to taste)
2 cup Water (warm)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare and Fry the Okra
Wash the bhendi and pat it completely dry with a kitchen towel. This is a crucial step to prevent sliminess.
Trim the ends and cut the bhendi into 1-inch pieces.
Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
Add the cut bhendi and shallow-fry for 8-10 minutes, stirring occasionally, until they are tender, slightly browned, and no longer slimy. Remove from the pan and set aside.
2
Roast Ingredients and Make the Salan Paste
In the same pan, dry roast the peanuts on low heat until they are aromatic and lightly browned. Remove and set aside to cool.
Next, dry roast the sesame seeds until they start to pop, which takes about 1-2 minutes. Remove and set aside.
Finally, dry roast the desiccated coconut until it turns a light golden brown, about 1 minute. Be careful as it burns quickly. Remove and set aside.
Add the sliced onion to the pan (with a few drops of oil if needed) and sauté until it turns golden brown.
Let all the roasted ingredients cool down completely. Transfer them to a grinder jar and blend into a smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3
Cook the Gravy Base
Heat the remaining 2 tablespoons of oil in the same pan over medium heat.
Add mustard seeds, cumin seeds, fenugreek seeds, and nigella seeds. Allow them to splutter for about 30 seconds.
Add the curry leaves and sauté for a few seconds until fragrant.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the ground salan paste to the pan. Cook on low-medium heat for 5-7 minutes, stirring frequently, until the paste thickens and you see oil separating from the sides. This step is key for flavor.
Add the turmeric powder, red chili powder, and coriander powder. Sauté for another minute until the spices are fragrant.
4
Simmer and Finish the Salan
Stir in the tamarind paste, jaggery, and salt. Mix well to combine.
Slowly pour in 2 cups of warm water, whisking continuously to ensure the gravy is smooth and free of lumps.
Bring the gravy to a boil, then reduce the heat to low. Cover and let it simmer for 10-12 minutes, or until it reaches your desired consistency and the raw taste of the spices is gone.
Gently add the fried bhendi to the simmering gravy.
Continue to simmer for another 2-3 minutes, allowing the bhendi to absorb the flavors of the salan. Avoid overcooking to keep the bhendi intact.
Garnish with freshly chopped coriander leaves and serve hot.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
