Tender okra simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This classic Hyderabadi curry is nutty, spicy, and perfectly balanced, pairing beautifully with biryani or roti.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
161cal
4gprotein
17gcarbs
Ingredients
250 g Okra (Washed, patted completely dry, and ends trimmed)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Tangy, perfectly spiced Bhindi ka Salan with aromatic Jeera Rice – a gut-friendly and soul-satisfying combo!
This awadhi dish is perfect for dinner. With 481.03 calories and 9.29g of protein per serving, it's a low-phosphorus option for your meal plan.
10gfat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
1.5 tbsp Tamarind Paste
0.5 tsp Jaggery (Grated, optional to balance tanginess)
1 tsp Salt (Or to taste)
2 cup Water (Hot or warm)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare and Fry the Okra
Ensure the washed okra is completely dry by patting it with a kitchen towel. This is crucial to prevent sliminess.
Make a single lengthwise slit in each okra, being careful not to cut all the way through.
Heat 1/4 cup of oil in a wide pan or kadai over medium heat. Add the okra and shallow fry for 7-9 minutes, turning occasionally, until they are tender and have light brown blisters. Do not overcrowd the pan.
Once fried, remove the okra with a slotted spoon and set aside.
2
Roast and Grind the Salan Paste
In a separate, dry pan over low heat, roast the peanuts until they become aromatic and lightly browned. Remove and set aside to cool.
In the same pan, toast the sesame seeds for 1-2 minutes until they start to pop and turn fragrant.
Finally, add the desiccated coconut and roast for 30-40 seconds until it's lightly golden. Be careful as it burns quickly.
Allow all roasted ingredients to cool down completely. Transfer them to a blender, add about 1/4 cup of water, and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3
Prepare the Gravy Base
In the same kadai used for frying okra (with leftover oil, or add 2 tbsp fresh oil), heat the oil over medium heat.
Add the mustard seeds and let them splutter. Then add the cumin seeds and curry leaves, and sauté for 30 seconds.
Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Salan Gravy
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds, ensuring the spices don't burn.
Add the ground peanut-sesame-coconut paste to the pan. Cook on low-medium heat for 8-10 minutes, stirring frequently. This step is vital for the flavor. Cook until the paste thickens, darkens slightly, and you see oil separating from the sides.
Stir in the tamarind paste, optional jaggery, and salt. Mix well.
Gradually pour in 2 cups of hot water, whisking continuously to avoid lumps. Bring the gravy to a boil.
Reduce the heat, cover, and let it simmer for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.
5
Combine and Finish
Gently add the fried okra to the simmering gravy.
Cover the pan and cook on low heat for another 5-7 minutes, so the okra absorbs the flavors of the salan.
Stir in the garam masala and turn off the heat.
Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving hot with biryani, roti, or steamed rice.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.