Bhindi Salan

Name: Bhindi 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, slit lengthwise); 2 tbsp oil; 3 tbsp peanuts; 2 tbsp white sesame seeds; 2 tbsp desiccated coconut; 1 pcs onion (medium, sliced); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves); 1 tbsp tamarind paste (soaked in 0.25 cup warm water); 1.5 cup water; 0.5 tsp mustard seeds; 0.5 tsp cumin 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 jaggery (grated); 0.5 tsp salt

RATING

4.6/5(98)

TASTE SCORE

8/10

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

PREP

20m

COOK

30m

SERVES

1 KATORI

206 cal

SERVINGS

METHOD · 10 STEPS

prep · ~10 min
Prep the bhindi and tamarind.
1.Wash the bhindi well and dry it completely with a kitchen towel.
2.Trim the ends and slit each bhindi lengthwise without cutting through.
3.Mix the tamarind paste with 0.25 cup warm water and let it sit for 10 minutes.
roast · ~5 min
Roast the nuts and coconut.
1.Heat a dry pan over low heat.
2.Roast the peanuts until lightly colored and fragrant, about 2 to 3 minutes.
3.Add the white sesame seeds and desiccated coconut and roast 1 to 2 minutes more.
4.Take everything out and let it cool slightly.
TIPKeep the heat low so the sesame and coconut toast evenly without turning bitter.
saute · ~5 min
Cook the onion, ginger, and garlic.
In the same pan, add 1 tsp oil and cook the onion, ginger, and garlic over medium heat until the onion softens and turns light golden, about 5 minutes. Cool slightly.
mix · ~3 min
Grind the salan masala.
Grind the roasted peanuts, sesame seeds, desiccated coconut, cooked onion, ginger, garlic, and tamarind mixture to a smooth paste, adding a little of the 1.5 cups water as needed.
fry · ~6 min
Shallow-fry the bhindi.
Heat 2 tsp oil in a wide pan and fry the bhindi over medium heat for 5 to 6 minutes until lightly blistered and half-cooked. Remove and set aside.
TIPDo not crowd the pan, or the bhindi will steam and turn slimy instead of lightly crisp.
temper · ~1 min
Make the tempering.
1.Heat the remaining oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, fenugreek seeds, and curry leaves.
4.Cook for a few seconds until fragrant.
saute · ~1 min
Cook the spice base.
Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Stir quickly for a few seconds without letting the spices burn.
simmer · ~10 min
Simmer the salan gravy.
Add the ground masala paste and the remaining water. Mix well and simmer on low heat for 8 to 10 minutes, stirring now and then, until the gravy thickens and the oil starts to show at the edges.
simmer · ~6 min
Finish the bhindi salan.
Add the fried bhindi and jaggery, then simmer for 5 to 6 minutes until the bhindi is tender and the gravy coats it well. Adjust the consistency with a splash of water if needed.
serve
Serve hot.
Serve Bhindi Salan hot with rice, roti, or biryani.

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 bhindi completely before slitting; any moisture makes it slimy in the pan.
2
Roast peanuts, sesame, and coconut on low heat only, or the gravy can taste bitter.
3
Grind the masala very smooth so the salan turns silky rather than grainy.
4
Half-fry the bhindi first and finish it in the gravy so it stays intact and not mushy.
5
If the gravy thickens too much after resting, loosen it with a small splash of hot water.
6
This salan tastes even better after 30 minutes of rest, when the tamarind and spices settle.
7
Store leftovers chilled for up to 2 days and reheat gently to keep the okra from breaking.