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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.
For 4 servings
Prepare and Fry the Okra
Roast Ingredients and Make the Salan Paste
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.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 237.44 calories per serving with 3.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Cook the Gravy Base
Simmer and Finish the Salan
This salan base works wonderfully with other vegetables. Try it with baby eggplants (baghara baingan), large green chilies (mirchi ka salan), or even bell peppers.
For an even richer gravy, you can add 1 tablespoon of poppy seeds (khus khus) to the roasting ingredients for the paste.
To increase the heat, add 1-2 whole dried red chilies or slit green chilies during the tempering (tadka) step.
Okra is an excellent source of dietary fiber, which aids in digestion, prevents constipation, and helps maintain a healthy gut microbiome.
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health by helping to lower bad cholesterol levels.
This dish is packed with nutrients from various plant sources, including vitamins, minerals, and antioxidants from vegetables, nuts, and spices, contributing to overall well-being.
Bhendi ka Salan is moderately healthy. Okra is a great source of fiber, vitamins, and minerals. The gravy contains healthy fats from peanuts and sesame seeds. However, it is a rich dish due to the oil and nuts, so it's best enjoyed in moderation as part of a balanced meal.
One serving of Bhendi ka Salan contains approximately 245-260 calories, depending on the amount of oil used and the specific ingredients.
Sliminess in okra is caused by moisture. To prevent this, ensure the okra is washed and patted completely dry before you cut it. Frying it well in oil until it's slightly crisp also helps eliminate any residual sliminess.
Yes, this recipe is naturally vegan and dairy-free as it uses no animal products.
Store leftover Bhendi ka Salan in an airtight container in the refrigerator for up to 3 days. The gravy tends to thicken upon cooling, so you may need to add a splash of warm water while reheating.
It is a classic accompaniment to Hyderabadi Biryani. It also pairs wonderfully with Bagara Rice, plain steamed rice, or Indian flatbreads like roti, naan, or paratha.
This recipe goes great with these complete meals
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