Warm, richly spiced, and built for a satisfying meal, bhindi ka salan recipe | okra ka salan recipe - biryani gravy is a vegetarian south indian main made with peanuts, sesame seeds, and fresh / dry coconut in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

  1. dry roast peanuts, coconut and sesame seeds till they turn fragnant.
  2. blend to smooth paste after cooling completely.
  3. 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.
  4. now in the same pan heat oil and add mustard seeds, cumin seeds, methi seeds. fry till they splutter.
  5. time to add sliced onions and fry till they turn golden brown.
  6. now add ginger-garlic paste cook this till raw smell is gone.
  7. 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.
  8. now to this add peanut and sesame seed paste prepared earlier.
  9. add water to make a thin paste. you might have to add almost a cup of water here.
  10. 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.
  11. then add chopped coriander, tamarind juice, jaggery, salt
  12. 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.