Bhindi Ka Salan | Bhindi Recipes | Curry Recipes
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Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 people
 
Spicy and delicious, loaded with nuttiness and full of flavour, Hyderabadi special Bhindi Ka Salan
Ingredients
  • 200-250 Gm or 2 Cups 2" pieces bhindi/okra/lady's finger
  • ¼ Cup peanuts/groundnuts/shenga
  • 2 Tbsp sesame seeds/til/yellu
  • 2 Tbsp desiccated coconut
  • 1 Tbsp + 1 Tbsp coconut oil/cooking oil
  • 1 Tsp jeera
  • ¼ Tsp mustard
  • ¼ Tsp menthya/methi seeds
  • 1 sliced onion
  • Few curry leaves
  • 1 green chilli
  • 1-2 cloves garlic
  • ½" ginger
  • ¼ Tsp turmeric
  • ½ Tsp red chilli powder
  • 1 Tbsp crushed dhania
  • ½ Cup water to adjust consistency
  • 1 Tbsp tamarind juice
  • ½ Tbsp jaggery
  • Salt to taste
  • Coriander to garnish
Method
  1. In a pan slowly roast the groundnuts till they turn crisp
  2. Add sesame and toast for a minute or two
  3. Then add desiccated coconut and turn off the flame
  4. Wash bhindi, dry them on kitchen towels well, cut them into 2" pieces
  5. Add a Tbsp of oil into a pan, drop in the bhindi
  6. Fry the bhindi slowly till they turn turn soft and skins changes colour
  7. Set it aside to cool
  8. In a mixer jar, add roasted groundnut mixture
  9. Add 2-3 Tbsp water and grind to a paste (adjust water to make a fine paste)
  10. In a pan, heat oil, add mustard, jeera, let them crackle
  11. Drop in a few methi seeds, let them fragrant and golden
  12. Add sliced onions and start frying, let them soften
  13. Tear up a few curry leaves and drop them in
  14. Next add crush ginger, garlic and green chilli and add it to the onions
  15. Saute till the raw smell disappears
  16. Next masalas go in, red chilli powder, turmeric and crushed dhania
  17. Mix well and saute for a few seconds
  18. Scoop out the groundnut masala paste and add water to adjust consistency, about ¼ Cup water will do
  19. Mix well and let it come to gentle boil
  20. Add tamarind extract and jaggery, mix well
  21. Add salt to taste and let it simmer
  22. Lastly add sauteed bhindi and mix well
  23. Once it thickens and is uniformly mixed, add some chopped coriander to garnish
  24. Serve hot with rotis or pulao
Notes
Ensure bhindi/okra is washed and dried well

Always roast groundnuts/shenga on low-medium flame

Adjust spices as per your taste, you can throw in 1-2 red chillies if you want
Recipe by Food Of Interest at https://foodofinterest.com/bhindi-ka-salan/