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

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

Steps

1. Bring out the aroma of the peanuts, coconut and sesame seeds by dry-roasting them.
2. Let them cool completely, then blend to a smooth paste.
3. In the same pan, heat about 3 tsp oil and fry the okras over medium heat to golden brown. Remove the bhindi and set aside.
4. Heat oil in the same pan, add the mustard, cumin and methi seeds, and fry until they splutter.
5. Put in the sliced onions and let them fry until golden brown.
6. Add the ginger-garlic paste and cook until there is no raw smell.
7. Add the red chilli powder, turmeric, coriander powder, green chili and curry leaves. Fry for a minute, watching the flame so the masala does not burn.
8. Put the previously prepared peanut and sesame paste into the pan.
9. Add water to make a thin paste; almost a cup may be needed here.
10. Cook over low heat for 30 minutes, stirring from time to time to stop the bottom burning. After 30 minutes, oil floats from the sides.
11. Put in the chopped coriander, tamarind juice, jaggery and salt.
12. Add the fried bhindi at the boil and cook over low heat for 5 minutes.