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bhindi ka salan
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5 from 87 votes

bhindi ka salan recipe | okra ka salan recipe - biryani gravy

bhindi ka salan recipe | okra ka salan recipe - biryani gravy
Course Main
Cuisine south indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

Ingredients

for the masala paste:

  • 3 tbsp peanuts
  • 2 tbsp sesame seeds
  • 2 tbsp fresh / dry coconut

for frying bhindi / okra:

  • 10 fresh small okras / bhindi
  • 3 tsp oil

for the curry:

  • 3 tsp oil
  • ¼ tsp mustard seeds / rai
  • ½ tsp cumin seeds / jeera
  • 5 methi seeds
  • 1 onion thinly sliced
  • 1 tsp ginger - garlic paste
  • 1 tsp chilli powder
  • ¾ tsp coriander powder
  • ½ tsp turmeric powder
  • few curry leaves
  • 1 green chilli finely chopped
  • few coriander leaves finely chopped
  • ½ cup tamarind juice
  • ½ tsp jaggery
  • salt to taste

Instructions

  • dry roast peanuts, coconut and sesame seeds till they turn fragnant.
  • blend to smooth paste after cooling completely.
  • in the same pan, heat about 3 tsp of oil and fry okras on medium flame. the okras has to turn golden brown. remove the bhindi and keep aside.
  • now in the same pan heat oil and add mustard seeds, cumin seeds, methi seeds. fry till they splutter.
  • time to add sliced onions and fry till they turn golden brown.
  • now add ginger-garlic paste cook this till raw smell is gone.
  • next, add red chilly powder, turmeric, coriander powder, green chilly, curry leaves and fry a minute. keep an eye on flame as the masala should not burn.
  • now to this add peanut and sesame seed paste prepared earlier.
  • add water to make a thin paste. you might have to add almost a cup of water here.
  • cook this on a slow flame for 30 minutes. after 30 minutes the oil floats from the sides. keep stirring in between so that it doesn't burn from bottom.
  • then add chopped coriander, tamarind juice, jaggery, salt
  • once it comes to boil add fried bhindi and cook this on a slow flame for 5 minutes.