Friday, May 29, 2020



Today's recipe makes use of a commonly available and largely popular vegetable namely lady's fingers, more popularly known as okra in the US. This is called Bhindi in Hindi, Bendekayi in Kannada and Bhenda in my mother tongue, Konkani.

Lady's fingers have numerous health benefits . One among them is that pectin available in the lady's fingers helps reduce the bad cholesterol in our system.

Elsewhere in this blog you will find other recipes using lady's fingers such as Bhenda Sagle from our Konkani cuisine, Crispy Bhindi Tawa Fried, and Bharwan Bhindi.

From the name itself, you can guess Bhindi ka Salan has to be from Hyderabad, currently the capital of Telangana and Andhra Pradesh. I have adapted this recipe from Bhindi ka Salan in the Vah Chef website.

Do remember that for best results, it is important to select lady's fingers that are tender. If they are very small in size, use them as it is after snipping off both the ends. If they are large,  the lady's fingers can be cut into long pieces after snipping off the two ends.

  • Bhindi, (Lady's Fingers/Okra), 200 grams
  • Peanuts, 1 tbsp
  • Sesame Seeds, 1 tbsp
  • Coconut Gratings, 1 tbsp
  • Mustard Seeds, 1/4 tsp
  • Cumin Seeds, 1/4 tsp
  • Broken Red Chillies, 1-2
  • Methi Seeds, 1/8 tsp
  • Medium-sized Onion, 1
  • Curry Leaves, a sprig
  • Ginger Garlic Paste, 1 tsp
  • Turmeric Powder, 1/8 tsp
  • Chilli Powder, 1 and 1/2 tsp, or to taste
  • Cumin Powder, 1/2 tsp
  • Coriander Powder, 1 tsp
  • Green Chillies,  2
  • Coriander, finely chopped, 2 tbsp
  • Tamarind juice, 1/4 cup
  • Jaggery, grated, 1 tbsp
  • Salt, to taste
  • Oil, 1 tbsp + 2 tsp for sautéing the bhindi 

Wash the lady's fingers and pat them dry with a clean kitchen towel
Snip off the two ends and cut the lady's fingers into long pieces. Keep aside.
Slice the onion and slit the green chillies

Heat a kadhai and dry roast the peanuts on medium flame and as they get roasted add the sesame seeds and coconut gratings and sauté till they change colour
Allow this to cool and transfer to a mixer jar
Grind this to a smooth paste using just the required amount of water. Keep aside

Heat 2 tsp of oil in the same kadhai and sauté the bhindi pieces on medium flame till they get cooked yet remain firm. Take care they don't get overcooked. Keep aside.
In the same kadhai, heat 1 tbsp of oil and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the broken red chillies and methi seeds and sauté till it changes colour
To this add the sliced onion, a little salt and curry leaves.
Saute till the onion turn golden in colour
Next add the ginger garlic paste and saute till the raw smell goes
Now add the turmeric powder , chilli powder, cumin powder, coriander powder, and slit green chillies and mix well
To this add the ground paste of peanuts-sesame seeds- coconut prepared earlier and mix well
Add 1/2 to 1 cup of water and mix well to dilute the mixture which has to be cooked for about 30 minutes
Cook on slow flame for about 30 minutes stirring from time to time till the oil separates and the mixture becomes thicker
Now add the chopped coriander, tamarind juice, jaggery and salt to taste and bring it to boil
To this add the sautéed bhindi and cook covered on slow flame for another 10 minutes
Transfer the Bhindi ka Salan to a serving bowl
Serve hot with biriyani, pulao or steamed rice

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