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

  1. Heat 3 tablespoons oil in a pan. Add ¾ cup finely chopped onions.
  2. Begin to sauté them on low to medium heat.
  3. Sauté the onions till they soften and are translucent.
  4. Then, add 1 teaspoon ginger-garlic paste.
  5. Sauté until the raw aroma of ginger and garlic dissipates.

Sauté Tomatoes

  1. Next, add ¾ cup finely chopped tomatoes.
  2. Mix very well.
  3. Sauté tomatoes on medium-low to medium heat till they turn pulpy and soften.
  4. Next, add 6 to 7 curry leaves and 1 to 2 slit green chilies. Mix well.
  5. 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.
  6. Mix very well and sauté the onion-tomato masala till you see oil releasing from the sides.

Cook Potatoes

  1. Then, add 1 small to medium potato, chopped in small 1 inch cubes.
  2. 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.
  3. Mix again well.
  4. Season with salt and mix again.
  5. 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.
  6. 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.
  7. 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

  1. Once the potatoes are half cooked, then add the chopped okra.
  2. Mix well.
  3. 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.
  4. 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.
  5. Check at intervals.
  6. Once the okra has been cooked and are tender, then add ¼ teaspoon garam masala powder. Mix well.
  7. Turn off the heat and add ¼ cup chopped coriander leaves. Mix again.
  8. Serve Bhindi Ka Salan with roti or paratha. You can also pair it with biryani or steamed rice. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Paneer Butter Masala Recipe (Restaurant Style) Mushroom Masala | Mushroom Curry (Punjabi Style) Bhindi Masala Recipe (Punjabi Style) Bendakaya Pulusu | Bendakaya Curry 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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