Bhindi ka salan recipe with step by step photos. Easy one pot delicious bhindi ka salan recipe.
There are many variations of making bhindi salan. the recipe of this bhindi ka salan is a simple and easy recipe with a homely taste. here in this recipe, the gravy has onion and tomatoes. A bit of tamarind is also added for some sour taste in the gravy.
I also add potatoes in bhindi salan, but you can skip them if you want. However potatoes gives a good taste in the dish. Another Bhindi recipe where I have used both aloo and bhindi is this Aloo bhindi recipe which is a sabzi (dry dish). I would suggest to use bhindi which are tender to get the best taste.
Bhindi salan can be served with chapatis or plain paratha or steamed rice.
If you want to check more Curry recipes then do check:
Bhindi ka Salan
INGREDIENTS
- 3 tablespoons oil
- 150 grams lady finger (bhindi or okra) or 2 cups chopped
- 100 grams onion or 1 large onion or ¾ cup finely chopped onion
- 1 teaspoon ginger-garlic paste
- 100 grams tomatoes or 1 large tomato or ¾ cup finely chopped tomatoes
- 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
- 1 teaspoon coriander powder (ground coriander)
- 80 grams potatoes or 1 small to medium potato, chopped in small cubes
- salt as required
- 1 teaspoon tamarind
- ¼ cup hot water for soaking tamarind
- ¼ teaspoon garam masala powder
- ¼ cup chopped coriander leaves
- 2.5 to 3 cups water or add as required
INSTRUCTIONS
preparation for bhindi ka salan
- First rinse 150 grams bhindi very well. Then wipe them dry with a clean kitchen towel or spread them on a plate and let them dry naturally.
- The bhindi should be completely dry, before you chop them. Slice off the crown and tail part of the bhindi and discard them.
- Then chop the bhindi in 2 to 2.5 inch pieces. You will need 2 cups chopped bhindi. Cover and keep aside.
- Also finely chop 1 large onion and 1 large tomato.
making bhindi ka salan
- Heat 3 tablespoons oil in a pan. Add ¾ cup finely chopped onions.
- Begin to saute them on low to medium flame till they turn translucent.
- Then add 1 teaspoon ginger-garlic paste and saute till their raw aroma goes away.
- Next add ¾ cup finely chopped tomatoes.
- Mix well and saute tomatoes on low to medium flame till they become pulpy and soften.
- Next add 6 to 7 curry leaves and 1 to 2 green chilies (slit). Mix well.
- Then add ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder. This bhindi salan gravy is little on the spicier side. So you can add less red chili powder.
- Mix very well and saute this mixture till you see oil releasing from the sides.
- Then add 1 small to medium potato, chopped in small cubes.
- 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 low to medium flame simmer till the potatoes are just half cooked.
- When 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. Later squeeze the tamarind pulp in the water. Keep the tamarind pulp aside.
- Do check in between when the potatoes are cooking. Simmer till the potatoes are half cooked.
- Once the potatoes are half cooked, then add the chopped bhindi 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.
- Cover the pan with a lid and simmer till the bhindi is cooked. Cooking bhindi takes about 15 to 20 minutes.
- Do check at intervals.
- Once the bhindi has been cooked, then add ¼ teaspoon garam masala. Mix well.
- Switch off the flame and add ¼ cup chopped coriander leaves. Mix again.
- Serve bhindi salan with rotis, phulkas or steamed rice.
NOTES
- Instead of regular red chilli powder, you can also use kashmiri red chili powder.
NUTRITION INFO (approximate values)
How to make bhindi ka salan recipe
1. First rinse 150 grams bhindi (okra) very well. Then wipe them dry with a clean kitchen towel or spread them on a plate and let them dry naturally.
2. The bhindi should be completely dry, before you chop them. Slice off the crown and tail part of the bhindi and discard them. Then chop the bhindi in 2 to 2.5 inch pieces. You will need 2 cups chopped bhindi. Cover and keep aside. Also finely chop 1 large onion and 1 large tomato.
3. Heat 3 tablespoons oil in a pan. Add ¾ cup finely chopped onions.
4. Begin to saute them on low to medium flame.
5. Saute the onions till translucent.
6. Then add 1 teaspoon ginger-garlic paste.
7. Saute till the raw aroma of ginger and garlic goes away.
8. Next add ¾ cup finely chopped tomatoes.
9. Mix well.
10. Saute tomatoes on low to medium flame till they become pulpy and soften.
11. Next add 6 to 7 curry leaves and 1 to 2 green chilies (slit). Mix well.
12. Then add ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder. This bhindi salan gravy is little on the spicier side. So you can add less red chili powder. Instead of regular red chilli powder, you can also use Kashmiri red chili powder.
13. Mix very well and saute this mixture till you see oil releasing from the sides.
14. Then add 1 small to medium potato, chopped in small cubes.
15. Add 2.5 to 3 cups water or add as required. You can add less or more water as per your liking.
16. Mix well.
17. Season with salt and mix again.
18. Cover the pan with a lid and on a low to medium flame simmer till the potatoes are just half cooked. do check in between when the potatoes are cooking.
19. When 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 pulp aside.
21. simmer till the potatoes are half cooked.
22. Once the potatoes are half cooked, then add the chopped bhindi.
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.
25. Cover the pan with a lid and simmer till the bhindi is cooked. Cooking bhindi takes about 15 to 20 minutes. By the time the bhindi is cooked, the potatoes will also be completely cooked.
26. Do check at intervals.
27. Once the bhindi has been cooked, then add ¼ teaspoon garam masala. Mix well.
28. Switch off the flame and add ¼ cup chopped coriander leaves. Mix again.
29. Serve bhindi salan with rotis, phulkas or steamed rice.
