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Crispy fried okra simmered in a rich, tangy Hyderabadi gravy. This iconic curry, with its unique blend of peanuts, sesame, and tamarind, is the perfect side for biryani or fluffy rotis.
For 4 servings
Prepare and Fry the Okra
Roast and Grind the Salan Paste
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Crispy fried okra simmered in a rich, tangy Hyderabadi gravy. This iconic curry, with its unique blend of peanuts, sesame, and tamarind, is the perfect side for biryani or fluffy rotis.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 296.05 calories per serving with 5.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Prepare the Gravy Base (Tadka)
Cook and Simmer the Salan
Combine and Finish
This salan gravy works beautifully with other vegetables. Try it with pan-fried baby eggplants (bagara baingan style), thick slices of capsicum, or whole boiled eggs.
For a richer, creamier gravy, you can add 1 tablespoon of cashew nuts or blanched almonds to the grinding mixture along with the peanuts and sesame seeds.
Add 1-2 slit green chillies along with the onions for an extra layer of heat and flavor.
Okra is rich in dietary fiber and mucilage, which aids in digestion, helps prevent constipation, and promotes a healthy gut microbiome.
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
Sesame seeds and peanuts are excellent sources of essential minerals like magnesium, copper, and manganese, which play vital roles in bone health, energy production, and antioxidant defense.
As a completely plant-based dish, it's packed with nutrients from vegetables, nuts, and seeds, making it a wholesome choice for vegans and vegetarians.
The key is to ensure the okra (bhindi) is completely dry before you start cooking. After washing, pat them dry with a paper towel or let them air dry for an hour. Also, frying them until they are lightly crisped before adding to the gravy helps seal them and prevents sliminess.
Yes, Bhindi Salan can be a healthy dish. Okra is a great source of fiber, vitamins, and minerals. The gravy contains healthy fats from peanuts and sesame seeds. To make it healthier, you can reduce the amount of oil used for frying the okra or try air-frying it instead.
One serving of Bhindi Salan (approximately 1 cup or 255g) contains around 300-350 calories. The calorie count can vary based on the amount of oil used and the specific ingredients.
Absolutely! You can prepare the roasted and ground salan paste and store it in an airtight container in the refrigerator for up to 3-4 days. This makes the final cooking process much quicker.
If the gravy is too thin, let it simmer uncovered for a few more minutes until it reduces to your desired consistency. If it's too thick, simply add a few tablespoons of warm water and stir until it thins out.
This recipe is naturally vegan and dairy-free as it uses oil for cooking and does not contain any milk products.