bhindi ka salan recipe | okra ka salan recipe - biryani gravy
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Yield: 4 Servings
- Category: Main Course
- Cuisine: south indian
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
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.