Bhendi ka Salan

Name: Bhendi ka Salan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 350 g okra (washed well, fully dried, tops trimmed); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 3 tbsp peanuts (raw, skinless if possible); 2 tbsp white sesame seeds; 2 tbsp desiccated coconut (unsweetened); 20 g tamarind (soaked in warm water); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 8 pcs curry leaves; 2 pcs green chili (slit); 1 tsp ginger-garlic paste; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water (plus a little for soaking tamarind); 2 tbsp cilantro (chopped, for garnish)

RATING

4.5/5(65)

TASTE SCORE

8/10

Tender okra simmered in a nutty, tangy gravy made with peanuts, sesame, coconut, tamarind, and warm spices. This Hyderabadi-style salan is rich without being heavy and tastes especially good with rice or roti.

PREP

20m

COOK

30m

SERVES

1 KATORI

221 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Prep the okra and soak the tamarind.
1.Wash the okra and dry it completely with a kitchen towel.
2.Trim the tops and keep the okra whole or cut into large halves if very long.
3.Soak the tamarind in a little warm water for 15 minutes, then squeeze and strain the pulp.
TIPDry okra well before cooking so it fries nicely instead of turning slimy.
roast · ~4 min
Roast the nuts and seeds.
1.Heat a dry pan over low heat.
2.Roast the peanuts until lightly golden and fragrant.
3.Add the sesame seeds and desiccated coconut and roast briefly until aromatic.
4.Take everything out and let it cool.
TIPKeep the heat low here because sesame and coconut can burn quickly.
mix · ~2 min
Grind the salan paste.
Blend the roasted peanuts, sesame seeds, desiccated coconut, and 0.5 cup water into a smooth paste. Keep it ready for the gravy.
fry · ~8 min
Fry the okra lightly.
Heat 1 tbsp oil in a wide pan and fry the okra over medium heat for 6 to 8 minutes until lightly blistered and almost cooked. Remove and keep aside.
TIPDo not overcrowd the pan or the okra will steam instead of fry.
temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in the pan.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, fenugreek seeds, and curry leaves.
4.Add slit green chilies and stir for a few seconds.
saute · ~12 min
Cook the onion and tomato base.
1.Add sliced onion and cook until soft and lightly golden, 5 to 6 minutes.
2.Add ginger-garlic paste and sauté until the raw smell goes, about 1 minute.
3.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
4.Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt.
simmer · ~5 min
Build the salan gravy.
Add the ground peanut-sesame-coconut paste and cook for 2 minutes, stirring well. Pour in the tamarind pulp and the remaining 1 cup water, then bring to a gentle simmer.
simmer · ~10 min
Simmer the okra in the gravy.
Add the fried okra to the gravy, cover, and simmer on low heat for 8 to 10 minutes until the flavors blend and the salan thickens slightly.
TIPStir gently so the okra stays whole and does not break into the gravy.
garnish
Garnish with cilantro.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the okra completely before frying; even a little moisture can make the salan slimy.
2
Fry the okra only until lightly blistered and almost cooked, so it finishes gently in the gravy without collapsing.
3
Roast the peanuts, sesame, and coconut on low heat until just fragrant; over-browning can make the gravy taste bitter.
4
Blend the roasted mixture very smooth so the salan gets its signature silky, nutty body.
5
After adding tamarind, simmer gently rather than boiling hard, or the oil can separate too quickly.
6
Let the salan rest for 10 to 15 minutes before serving; the okra absorbs the tangy gravy and tastes better.
7
This dish reheats well the next day; warm it on low heat with a splash of water if the gravy has thickened.

RECIPE VARIATIONS

Adapt it for your goals.

jain

Jain

Skip onion and ginger-garlic; build the gravy with tomato, roasted nut-seed paste, curry leaves, and extra coriander powder for a Jain-friendly version.

low oil

Low-oil

Pan-roast or air-fry the okra with minimal oil, then use less oil in the tempering for a lighter everyday salan.

spicier

Spicier

Add more slit green chilies or a little extra red chili powder if you want a sharper, hotter Hyderabadi-style kick.

brinjal salan style

Brinjal-salan-style

Swap part or all of the okra for small eggplants to turn the same gravy into a baingan-style salan.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Fiber-Rich Vegetables

Okra, onion, and tomato add fiber and plant compounds that make this curry satisfying and support a balanced meal.

✓

Good Fats From Seeds and Nuts

Peanuts and sesame seeds contribute nourishing fats and natural richness, helping the dish feel full-bodied without cream.

✓

Plant-Based and Dairy-Free

This salan gets its body from coconut, peanuts, and sesame rather than dairy, making it suitable for many plant-based meals.

QUESTIONS?

Frequently asked questions

Wash and dry the okra thoroughly, then fry it until lightly blistered before adding it to the gravy. Avoid overcrowding the pan and stir gently later.