Bhindi Ka Salan

Name: Bhindi Ka Salan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 400 g bhindi (washed, dried, trimmed); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 3 tbsp peanuts (soaked 15 minutes); 2 tbsp sesame seeds; 2 tbsp desiccated coconut; 20 g tamarind (soaked in warm water and pulp extracted); 2 pcs green chili (slit); 1 tsp ginger-garlic paste; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 1 pinch fenugreek seeds; 8 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 1.5 cup water; 2 tbsp cilantro (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

Tender okra simmered in a nutty, tangy gravy made with peanuts, sesame, coconut, and tamarind. This Hyderabadi-style salan is rich in flavor without being too heavy, and pairs beautifully with rice or roti.

PREP

20m

COOK

30m

SERVES

1 KATORI

225 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Prep the okra and soak the tamarind.
1.Wash the bhindi well and dry it fully with a kitchen towel.
2.Trim the ends and leave the bhindi whole or cut each one into 2 large pieces.
3.Soak the tamarind in a little warm water for 15 minutes and squeeze out the pulp.
TIPDry bhindi helps it fry better and keeps the gravy from turning slimy.
roast · ~4 min
Roast the nuts and seeds.
1.Heat a small pan over low heat.
2.Roast the peanuts, sesame seeds, and desiccated coconut until lightly golden and fragrant.
3.Cool the mixture for a few minutes.
mix · ~2 min
Grind the salan paste.
Blend the roasted peanuts, sesame seeds, desiccated coconut, and a little water into a smooth paste. Keep it aside for the gravy.
fry · ~8 min
Shallow-fry the bhindi.
Heat 1 tbsp oil in a wide pan and fry the bhindi over medium heat until lightly blistered and half cooked, about 6 to 8 minutes. Remove and keep aside.
TIPDo not overcrowd the pan or the bhindi will steam instead of fry.
saute · ~10 min
Cook the base masala.
1.Heat the remaining 1 tbsp oil in a pan.
2.Add mustard seeds, cumin seeds, fenugreek seeds, and curry leaves.
3.Once they splutter, add onion and green chili and cook until the onion turns light golden.
4.Add ginger-garlic paste and sauté for 1 minute.
5.Add tomato and cook until soft and pulpy.
TIPKeep the heat medium so the fenugreek does not burn and turn bitter.
saute · ~1 min
Add the spice powders.
Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for 30 seconds.
simmer · ~8 min
Make the salan gravy.
1.Add the ground peanut-sesame-coconut paste to the pan and mix well.
2.Pour in the tamarind pulp and water.
3.Bring the gravy to a gentle simmer and cook until slightly thickened.
TIPStir often after adding the nut paste so it does not catch at the bottom.
simmer · ~6 min
Finish the bhindi ka salan.
Add the fried bhindi to the simmering gravy and cook for 5 to 7 minutes, just until the flavors come together and the bhindi is tender.
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
Roast the peanuts, sesame, and coconut on low heat so they turn aromatic without scorching.
3
Blend the nut mixture very smooth for a silky gravy that coats the bhindi evenly.
4
Fry the bhindi only until lightly blistered and half cooked; it will finish cooking in the gravy.
5
Keep fenugreek to just a pinch, because too much will overpower the tangy nutty balance.
6
Add the tamarind after the masala and paste are cooked so the gravy tastes rounded, not sharp.
7
This salan often tastes even better after 20 to 30 minutes of resting, when the gravy thickens and the flavors meld.