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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.
For 4 servings
Prepare and Fry the Okra
Roast and Grind the Salan Paste
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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.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 169.86 calories per serving with 4.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Cook the Salan Gravy
Combine and Finish
This salan base is very versatile. You can replace okra with shallow-fried baby eggplants (brinjal) or large green chilies (mirchi) to make Baghare Baingan or Mirchi ka Salan.
For a richer, creamier texture, add 1 tablespoon of white poppy seeds (khus khus) while roasting the other ingredients for the paste.
Add 1/4 teaspoon of fenugreek seeds (methi dana) along with the mustard seeds during tempering for a slightly bitter and complex flavor note.
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
The peanuts and sesame seeds in the gravy provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
This dish offers a good amount of plant-based protein from peanuts and sesame seeds, making it a nutritious option for vegetarians and vegans.
Sesame seeds are a great source of calcium and magnesium, while peanuts provide manganese and niacin, all of which are vital for various bodily functions.
One serving of Bhindi Ka Salan (approximately 1 cup or 225g) contains around 320-360 calories. The calorie count can vary based on the amount of oil used and the exact quantity of nuts and seeds.
Yes, it can be a healthy dish. Okra is rich in fiber and vitamins. The peanuts and sesame seeds provide healthy fats, protein, and minerals. To make it healthier, you can reduce the amount of oil used for frying the okra or try air-frying it instead.
The key is to minimize moisture. Always wash and pat the okra completely dry before cutting. Frying it in oil before adding it to the gravy also helps seal the outside and significantly reduces sliminess.
While peanuts are traditional, you can substitute them with an equal amount of cashews or almonds for a different but still creamy and rich gravy. The flavor profile will change slightly.
You can store it in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop, adding a little water if the gravy has become too thick.