Bhindi Salan Recipe is a hyderabadi style curry base which is often used to prepare various dishes. Mirchi (Big Green Chili) Salan, Baingan (Eggplant) Salan, Lauki (Bottlegourd) Salan , chicken salan, and other various veg and non veg curries can be prepared using this one simple curry base called Salan.
Salan is a common word used for curry. Curry is called Salan in Urdu language. Salan is also commonly used for pakistani curry dishes also.
This preparation of Bhindi Salan Recipe is actually a special preparation for curry from Hyderabad, India. Salan is a nutty, creamy, sweet and tangy gravy which is prepared by using a combination of ingredients which is generally not used to prepare curry.
Bhindi Salan is such a preparation when bhindi or okra is fried and later cooked in the salan gravy. Traditionally vegetables are deep fried and then cooked in salan gravy , but in this recipe I have chosen to shallow fry instead of deep frying. We can air fry the vegetables as well before cooking in salan gravy.
Peanut, Sesame Seeds and Coconut are the base of salan gravy. This combination provides the nutty and creamy taste and texture to the gravy. A combination of tamarind pulp and jaggery is used to add sweetness and tanginess to the gravy. This gravy cooked well and cooked for a longer time as compared to other gravy preparations. Here is the complete recipe to prepare Salan gravy and Bhindi Salan dish.
Details : Bhindi Salan Recipe
Ingredients for Special Salan Masala
- Peanuts : 2 tbsp
- Sesame Seeds : 1 tsp
- Coconut Powder : 2 tbsp
Ingredients for Bhindi Salan
- Bhindi / Okra : 15 – 20
- Oil : 1 tbsp to fry Bhindi / Okra
- Oil : 1 tbsp + 1/2 tbsp
- Mustards (Sarson ) Seeds : 1 tsp
- Fenugreek ( Methi )Seeds : 1/4 tsp
- Onion : 1 big (finely chopped)
- Garlic : 3 – 4 cloves grated or paste
- Ginger : 1/2 inch grated or paste
Step Details : Bhindi Salan Recipe
Preparing Salan Masala for Bhindi Salan Recipe
For Salan Masala, roast peanuts. We should roast peanuts till it starts crackling or you can see the peanut shell breaking while roasting. After roasting peanut to that stage, add sesame seeds.
Along with sesame seeds, add coconut powder and just toss lightly. Allow slight change of color in coconut powder and turn the flames. off. Keep the mixture aside till it comes to room temperature. Now make a fine paste of this mixture. While grinding we would need to add 2 to 3 table spoon of water to make a fine paste of this peanut coconut mixture.
Now heat a little oil in the pan and fry bhindi / okra. Bhindi should be fried just to make soft. Do not fry for too long or let not change the color of bhindi while frying. Once bhindi is fried, drain the excess oil and keep aside.
Fry Bhindi / Okra for Bhindi Salan Recipe
Preparing Salan Gravy for Bhindi Salan Recipe
Now in the same pan, we can prepare salan gravy for Bhindi Salan Recipe. Heat the oil and leave mustard seeds in it. Let the mustard seeds splutter and also add asafetida (heeing) and curry leaves.
Now add chopped onion in it. Fry the onion till it becomes slight brown in color. Also add ginger and garlic paste now. Cook till raw smell of ginger and garlic is gone.
Now add red chili powder, turmeric powder, coriander powder along with salt. Now add the salan masala mixture in it and mix well.
Add 2 cups of water. As this gravy thickens after it is cooked so it is better that at this stage gravy is a little thin. If you want a semi dry or complete dry bhindi salan, than adjust water accordingly.
Cover the pan and keep cooking for almost 20 minutes. Keep checking and stirring often.
Now add tamarind pulp or paste and jaggery. Mix both the ingredients well and cook further for 5 minutes till raw smell of tamarind is gone.
Once all the ingredients of salan start coming together and no raw smell of tamarind is there, add chopped fresh coriander and fried bhindi in it. Mix well.
Cook further for 5 minutes on slow flames. Now add kasoori methi (dry fenugreek ) in it. It adds a flavor and aroma to the bhindi salan. Keep it covered for 5 minutes.
Now Bhindi Salan is ready. Serve it hot with Chapati / Paratha / Naan or Roce / Biryani.
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