This unique Bhindi ka Salan is a simple, easy, tasty and one pot recipe. Pair it with simple steamed rice or Biryani for a satisfying and comforting meal. You could also enjoy this Okra Salan with chapati or paratha.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Hyderabadi, South Indian

Ingredients

  • 3 tablespoons oil
  • 2 cups lady finger (- chopped (bhindi or okra), 150 grams)
  • ¾ cup onion (- finely chopped or 1 large onion, 100 grams)
  • 1 teaspoon ginger garlic paste
  • ¾ cup tomatoes (- finely chopped or 1 large tomato, 100 grams)
  • 6 to 7 curry leaves (- kept whole or chopped)
  • 1 to 2 green chilies (- slit)
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • 1 teaspoon red chili powder (or cayenne pepper)
  • 1 teaspoon coriander powder ((ground coriander))
  • 80 grams potatoes (or 1 small to medium potato, peeled & chopped in small 1 inch cubes)
  • salt (as required)
  • 1 teaspoon tamarind
  • ¼ cup hot water (- for soaking tamarind)
  • ¼ teaspoon garam masala
  • ¼ cup coriander leaves (- chopped)
  • 2.5 to 3 cups water (or add as required)

Method

Preparation

  1. First rinse the okra 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 them. Slice off the crown and tail part of the okra and discard them.
  3. Chop each okra or bhindi in 1.5 to 2 inch pieces. You will need 2 cups chopped okra. Cover the chopped okra and set aside.
  4. Also finely chop the onion and tomato. Slit the green chillies. Rinse and chop the coriander leaves.

Making Bhindi ka Salan

  1. Heat 3 tablespoons oil in a pan. Add the finely chopped onions.
  2. Begin to saute them on medium-low to medium heat until they turn translucent and are softened.
  3. Then add 1 teaspoon ginger-garlic paste and saute till their raw aroma goes away.
  4. Next add the finely chopped tomatoes.
  5. Mix well and saute tomatoes on medium-low to medium heat till they become pulpy and soften.
  6. Next add the curry leaves and the slit green chilies. Mix well.
  7. Then add turmeric powder, cumin powder, red chili powder and coriander powder. Note that this bhindi salan gravy is slightly on the spicier side. So if you prefer, you can add less red chili powder.
  8. Mix very well and saute this mixture till you see oil releasing from the sides of the masala mixture.
  9. Then add the chopped potato cubes. Stir to combine.
  10. Add 2.5 to 3 cups water or add as required and mix well. You can add less or more water as per your liking.
  11. Season with salt and mix again.
  12. Cover the pan with a lid and on a medium-low to medium heat. Simmer till the potatoes are just half cooked.
  13. When the potatoes are cooking, in a small bowl, take the 1 teaspoon tamarind and ¼ cup hot water. Soak tamarind for 20 to 25 minutes in the hot water. Later squeeze the tamarind pulp in the water. Keep the tamarind extract aside.
  14. Do check in between when the potatoes are cooking. Simmer until the potatoes are half cooked.
  15. Once the potatoes are half cooked, then add the chopped okra and mix well.
  16. 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 gravy is done and the okra are tender.
  17. Cover the pan with a lid and simmer till the okra is cooked. Cooking okra takes about 15 to 20 minutes.
  18. Do check at intervals.
  19. Once the okra has been cooked, then add the garam masala powder. Mix well.
  20. Turn off the heat and add chopped coriander leaves. Mix again.
  21. Serve Bhindi Salan with roti, paratha or biryani, steamed rice.

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.