Salan in Urdu means curry, bhindi salan is a beloved dish of the City of Nawabs, served usually with biryani. Even though mirch ka salan is the most popular among all salan recipes, the bhindi ka salan or the fried okra/ladies finger in a tangy yoghurt preparation is popular in Uttar Pradesh.
Bhindi ka salan is a thick spicy-tangy gravy dish. Bhindi salan with biryani or rice that tastes equally delicious with roti too. My daughter likes Bhindi so usually we make bhindi once a week one way or the other.
Usually original recipe calls for deep frying the bhindis but I just sauté them in little oil to keep it simple. Salan or curry is made in two parts first sautéing coconut, peanuts and sesame seeds till they become slightly roasted, grind them to a paste and then cook it together with other spices and Bhindis.
Ingredients:
22-25 Bhindi cleaned and cut to 1-2 inch pieces
1 medium Onion Chopped fine
2 tblsp Peanuts
2 tblsp dry grated coconut
2 tblsp Sesame seeds
1 tblsp Ginger garlic paste
4-5 Green chilly
1/2 tsp mustard seeds
1/2 tsp Cumin seeds
4-5 Fenugreek /Methi seeds
1 sprig curry leaves
1/2 tsp Turmeric powder
1 tsp Red chilly powder
1 tblsp Coriander powder
2 tblsp Tamarind juice
1 tsp Jaggery
handful coriander leaves chopped fine
Salt to taste
3-4 tblsp oil
Method :
1. In a pan roast peanuts, coconut and sesame seeds till they turn fragnant. Let cool.
2. Now blend to a smooth paste.
3. Heat about 1-2 tblsp of oil in a kadai and fry Bhindi on medium flame. Let the bhindi turn golden brown. remove the bhindi and keep aside.
4. Next in the same kadai heat oil and add mustard seeds, cumin seeds, methi seeds. Saute till they splutter.
5. Add sliced onions and fry till they turn golden brown...now add ginger-garlic paste cook till raw smell disappears.
6. Add red chilly, turmeric, coriander powder, green chilly, curry leaves and countinue frying. Be cautious not to burn the masala.
7. Later add the peanut coconut and sesame seed paste. When mixed thoroughly add almost a cup of water here. Cover the kadai.
8. Cook this on a slow flame for 15-20 minutes. When the oil floats on the sides... add chopped coriander leaves, tamarind juice, jaggery & salt.
9. Once it comes to a boil add the fried bhindi to the mixture. Cover the kadai and leave it to simmer on low heat for 5 minutes more. Bhindi ka salan is ready to serve.
10. Serve hot with Biryani, steamed rice, roti or Parantha.
If you think salan is very thick add little boiled water to give it the right consistency. With the same method you can also make mirchi ka salan.
Usually original recipe calls for deep frying the bhindis but I just sauté them in little oil to keep it simple. Salan or curry is made in two parts first sautéing coconut, peanuts and sesame seeds till they become slightly roasted, grind them to a paste and then cook it together with other spices and Bhindis.
Ingredients:
22-25 Bhindi cleaned and cut to 1-2 inch pieces
1 medium Onion Chopped fine
2 tblsp Peanuts
2 tblsp dry grated coconut
2 tblsp Sesame seeds
1 tblsp Ginger garlic paste
4-5 Green chilly
1/2 tsp mustard seeds
1/2 tsp Cumin seeds
4-5 Fenugreek /Methi seeds
1 sprig curry leaves
1/2 tsp Turmeric powder
1 tsp Red chilly powder
1 tblsp Coriander powder
2 tblsp Tamarind juice
1 tsp Jaggery
handful coriander leaves chopped fine
Salt to taste
3-4 tblsp oil
Method :
1. In a pan roast peanuts, coconut and sesame seeds till they turn fragnant. Let cool.
2. Now blend to a smooth paste.
3. Heat about 1-2 tblsp of oil in a kadai and fry Bhindi on medium flame. Let the bhindi turn golden brown. remove the bhindi and keep aside.
4. Next in the same kadai heat oil and add mustard seeds, cumin seeds, methi seeds. Saute till they splutter.
5. Add sliced onions and fry till they turn golden brown...now add ginger-garlic paste cook till raw smell disappears.
6. Add red chilly, turmeric, coriander powder, green chilly, curry leaves and countinue frying. Be cautious not to burn the masala.
7. Later add the peanut coconut and sesame seed paste. When mixed thoroughly add almost a cup of water here. Cover the kadai.
8. Cook this on a slow flame for 15-20 minutes. When the oil floats on the sides... add chopped coriander leaves, tamarind juice, jaggery & salt.
9. Once it comes to a boil add the fried bhindi to the mixture. Cover the kadai and leave it to simmer on low heat for 5 minutes more. Bhindi ka salan is ready to serve.
10. Serve hot with Biryani, steamed rice, roti or Parantha.
If you think salan is very thick add little boiled water to give it the right consistency. With the same method you can also make mirchi ka salan.
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