Bhindi Ka Salan
What is a Hyderabadi Biryani without a side of a salan? And when it comes to this typical tangy, nutty curry called salan, usually it is the Mirchi Ka Salan. But here, on this post, I have shared a unique Bhindi Ka Salan – an easy, one-pot and equally tasty version. So, whenever you are having a biryani party at your home next time, make sure to make this salan with okra or bhindi in it.
About Bhindi Ka Salan
As I mentioned in the beginning, ‘salan’ is a typical curry that is served with most of the biryanis in Hyderabadi cuisine. The texture of the gravy is nutty, with hints of sourness that comes from the tamarind that is used in it.
It makes for a lovely accompaniment with the robust and flavorful biryanis. This recipe of Bhindi Ka Salan is a variation to the classic one made with green chilies or mirchi.
There are many ways of making a Bhindi Ka Salan. My recipe that I have shared here is a non-fussy one, which results in a curry with a comforting taste.
Onion and tomatoes make up the gravy, with a little tamarind also added to bring in the required tanginess in the gravy.
For the best taste, I would suggest to use bhindi that is tender. Apart from the okra or lady’s finger that is the star ingredient of this dish, some of the spices that give it the desired flavors are turmeric powder, cumin powder, coriander powder and red chili powder. The curry leaves added also impart a distinct taste.
I also add potatoes in this Bhindi Ka Salan. You can make this salan without potatoes too. However, potatoes do add body and lend a fabulous flavor to the dish.
Another recipe where I use both potatoes and okra is this North Indian recipe of Aloo Bhindi which is a sabji (dry dish). This Bhindi Ka Salan also pairs amazingly with plain paratha or chapatis or even steamed rice.
How to make Bhindi Ka Salan
Preparation
1. First, rinse 150 grams okra (bhindi) very well. Then, wipe them dry with a clean kitchen towel or spread them on a plate and let them dry naturally.
2. The okra should be completely dry, before you chop. Slice off the crown and tail part of each okra and discard.
Then, chop the okra in 1½ to 2 inch pieces. You will need 2 cups chopped okra. Cover and keep aside.
Also, finely chop 1 large onion and 1 large tomato.
Sauté Onions
3. Heat 3 tablespoons oil in a pan. Add ¾ cup finely chopped onions.
4. Begin to sauté them on low to medium heat.
5. Sauté the onions till they soften and are translucent.
6. Then, add 1 teaspoon ginger-garlic paste.
7. Sauté until the raw aroma of ginger and garlic dissipates.
Sauté Tomatoes
8. Next, add ¾ cup finely chopped tomatoes.
9. Mix very well.
10. Sauté tomatoes on medium-low to medium heat till they turn pulpy and soften.
11. Next, add 6 to 7 curry leaves and 1 to 2 slit green chilies. Mix well.
12. Add ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder.
This gravy is little on the spicier side. So, you can add less red chili powder.
Instead of regular red chili powder, you can also use Kashmiri red chili powder.
13. Mix very well and sauté the onion-tomato masala till you see oil releasing from the sides.
Cook Potatoes
14. Then, add 1 small to medium potato, chopped in small 1 inch cubes.
15. Add 2½ to 3 cups water or as required.
You can add less or more water, as per your liking and according to the consistency you prefer.
16. Mix again well.
17. Season with salt and mix again.
18. Cover the pan with a lid and on medium-low to medium heat. Simmer till the potatoes are just half cooked. Check in between when the potatoes are cooking.
19. While the potatoes are cooking, in a small bowl, take 1 teaspoon tamarind and ¼ cup hot water. Soak tamarind for 20 to 25 minutes in the hot water.
20. Later, squeeze the tamarind pulp in the water. Keep the tamarind extract aside.
21. Simmer until the potatoes are half cooked.
Make Bhindi Ka Salan
22. Once the potatoes are half cooked, then add the chopped okra.
23. Mix well.
24. Next, add the tamarind pulp straining it through a strainer. Mix very well.
If you do not have tamarind, then add 1 to 2 teaspoons lemon juice once the okra are softened and the cooking is complete.
25. Cover the pan with a lid and simmer until the okra is cooked. Cooking okra takes about 15 to 20 minutes.
By the time the okra is cooked, the potatoes will also be completely cooked.
26. Check at intervals.
27. Once the okra has been cooked and are tender, then add ¼ teaspoon garam masala powder. Mix well.
28. Turn off the heat and add ¼ cup chopped coriander leaves. Mix again.
29. Serve Bhindi Ka Salan with roti or paratha. You can also pair it with biryani or steamed rice.
Step by Step Photo Guide Above
Ingredients
- 3 tablespoons oil
- 2 cups lady finger – chopped (bhindi or okra), 150 grams
- ¾ cup onion – finely chopped or 1 large onion, 100 grams
- 1 teaspoon Ginger Garlic Paste
- ¾ cup tomatoes – finely chopped or 1 large tomato, 100 grams
- 6 to 7 curry leaves – kept whole or chopped
- 1 to 2 green chilies – slit
- ½ teaspoon turmeric powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Red Chili Powder or cayenne pepper
- 1 teaspoon Coriander Powder (ground coriander)
- 80 grams potatoes or 1 small to medium potato, peeled & chopped in small 1 inch cubes
- salt as required
- 1 teaspoon tamarind
- ¼ cup hot water – for soaking tamarind
- ¼ teaspoon Garam Masala
- ¼ cup coriander leaves – chopped
- 2.5 to 3 cups water or add as required
Instructions
Preparation
- First rinse the okra very well. Then wipe them dry with a clean kitchen towel or spread them on a plate and let them dry naturally.
- The okra should be completely dry, before you chop them. Slice off the crown and tail part of the okra and discard them.
- Chop each okra or bhindi in 1.5 to 2 inch pieces. You will need 2 cups chopped okra. Cover the chopped okra and set aside.
- Also finely chop the onion and tomato. Slit the green chillies. Rinse and chop the coriander leaves.
Making Bhindi ka Salan
- Heat 3 tablespoons oil in a pan. Add the finely chopped onions.
- Begin to saute them on medium-low to medium heat until they turn translucent and are softened.
- Then add 1 teaspoon ginger-garlic paste and saute till their raw aroma goes away.
- Next add the finely chopped tomatoes.
- Mix well and saute tomatoes on medium-low to medium heat till they become pulpy and soften.
- Next add the curry leaves and the slit green chilies. Mix well.
- Then add turmeric powder, cumin powder, red chili powder and coriander powder. Note that this bhindi salan gravy is slightly on the spicier side. So if you prefer, you can add less red chili powder.
- Mix very well and saute this mixture till you see oil releasing from the sides of the masala mixture.
- Then add the chopped potato cubes. Stir to combine.
- Add 2.5 to 3 cups water or add as required and mix well. You can add less or more water as per your liking.
- Season with salt and mix again.
- Cover the pan with a lid and on a medium-low to medium heat. Simmer till the potatoes are just half cooked.
- When the potatoes are cooking, in a small bowl, take the 1 teaspoon tamarind and ¼ cup hot water. Soak tamarind for 20 to 25 minutes in the hot water. Later squeeze the tamarind pulp in the water. Keep the tamarind extract aside.
- Do check in between when the potatoes are cooking. Simmer until the potatoes are half cooked.
- Once the potatoes are half cooked, then add the chopped okra and mix well.
- Next add the tamarind pulp straining it through a strainer. Mix very well. If you do not have tamarind, then add 1 to 2 teaspoons lemon juice, once the gravy is done and the okra are tender.
- Cover the pan with a lid and simmer till the okra is cooked. Cooking okra takes about 15 to 20 minutes.
- Do check at intervals.
- Once the okra has been cooked, then add the garam masala powder. Mix well.
- Turn off the heat and add chopped coriander leaves. Mix again.
- Serve Bhindi Salan with roti, paratha or biryani, steamed rice.
Notes
- Instead of regular red chilli powder, you can also use kashmiri red chili powder.
- Use fresh tender and green okra pods or bhindi.
- The ground spices and green chillies, can be adjusted according to taste.
Nutrition
This Bhindi ka Salan recipe from the archives was first published in August 2017. It has been updated and republished on May 2024.
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