What is a Hyderabadi Biryani without a side of a salan? And when it comes to this typical tangy, nutty curry called salan, usually it is the Mirchi Ka Salan. But here, on this post, I have shared a unique Bhindi Ka Salan – an easy, one-pot and equally tasty version. So, whenever you are having a biryani party at your home next time, make sure to make this salan with okra or bhindi in it.

bhindi ka salan served in a blue-rimmed white bowl with text layover.bhindi ka salan served in a blue-rimmed white bowl with text layover.

About Bhindi Ka Salan

As I mentioned in the beginning, ‘salan’ is a typical curry that is served with most of the biryanis in Hyderabadi cuisine. The texture of the gravy is nutty, with hints of sourness that comes from the tamarind that is used in it.

It makes for a lovely accompaniment with the robust and flavorful biryanis. This recipe of Bhindi Ka Salan is a variation to the classic one made with green chilies or mirchi.

There are many ways of making a Bhindi Ka Salan. My recipe that I have shared here is a non-fussy one, which results in a curry with a comforting taste.

Onion and tomatoes make up the gravy, with a little tamarind also added to bring in the required tanginess in the gravy.

For the best taste, I would suggest to use bhindi that is tender. Apart from the okra or lady’s finger that is the star ingredient of this dish, some of the spices that give it the desired flavors are turmeric powder, cumin powder, coriander powder and red chili powder. The curry leaves added also impart a distinct taste.

I also add potatoes in this Bhindi Ka Salan. You can make this salan without potatoes too. However, potatoes do add body and lend a fabulous flavor to the dish.

Another recipe where I use both potatoes and okra is this North Indian recipe of Aloo Bhindi which is a sabji (dry dish). This Bhindi Ka Salan also pairs amazingly with plain paratha or chapatis or even steamed rice.

Step-by-Step Guide

How to make Bhindi Ka Salan

Preparation

1. First, rinse 150 grams okra (bhindi) very well. Then, wipe them dry with a clean kitchen towel or spread them on a plate and let them dry naturally.

drying rinsed okra on a plate for bhindi ka salan. drying rinsed okra on a plate for bhindi ka salan.

2. The okra should be completely dry, before you chop. Slice off the crown and tail part of each okra and discard.

Then, chop the okra in 1½ to 2 inch pieces. You will need 2 cups chopped okra. Cover and keep aside.

Also, finely chop 1 large onion and 1 large tomato.

chopped okra. chopped okra.

Sauté Onions

3. Heat 3 tablespoons oil in a pan. Add ¾ cup finely chopped onions.

finely chopped onions added to hot oil in pan. finely chopped onions added to hot oil in pan.

4. Begin to sauté them on low to medium heat.

sautéing onions. sautéing onions.

5. Sauté the onions till they soften and are translucent.

sautéing onions. sautéing onions.

6. Then, add 1 teaspoon ginger-garlic paste.

ginger-garlic paste added to onions. ginger-garlic paste added to onions.

7. Sauté until the raw aroma of ginger and garlic dissipates.

sautéing ginger and garlic. sautéing ginger and garlic.

Sauté Tomatoes

8. Next, add ¾ cup finely chopped tomatoes.

finely chopped tomatoes added to pan. finely chopped tomatoes added to pan.

9. Mix very well.

tomatoes mixed with onions. tomatoes mixed with onions.

10. Sauté tomatoes on medium-low to medium heat till they turn pulpy and soften.

sautéing tomatoes. sautéing tomatoes.

11. Next, add 6 to 7 curry leaves and 1 to 2 slit green chilies. Mix well.

curry leaves and slit green chilies added to tomatoes. curry leaves and slit green chilies added to tomatoes.

12. Add ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder.

This gravy is little on the spicier side. So, you can add less red chili powder.

Instead of regular red chili powder, you can also use Kashmiri red chili powder.

ground spices added to onion-tomato mixture. ground spices added to onion-tomato mixture.

13. Mix very well and sauté the onion-tomato masala till you see oil releasing from the sides.

sautéing onion-tomato masala. sautéing onion-tomato masala.

Cook Potatoes

14. Then, add 1 small to medium potato, chopped in small 1 inch cubes.

chopped potatoes added to onion-tomato masala. chopped potatoes added to onion-tomato masala.

15. Add 2½ to 3 cups water or as required.

You can add less or more water, as per your liking and according to the consistency you prefer.

water added to pan. water added to pan.

16. Mix again well.

water mixed well. water mixed well.

17. Season with salt and mix again.

adding salt to salan. adding salt to salan.

18. Cover the pan with a lid and on medium-low to medium heat. Simmer till the potatoes are just half cooked. Check in between when the potatoes are cooking.

cooking salan in covered pan. cooking salan in covered pan.

19. While the potatoes are cooking, in a small bowl, take 1 teaspoon tamarind and ¼ cup hot water. Soak tamarind for 20 to 25 minutes in the hot water.

soaking tamarind in hot water. soaking tamarind in hot water.

20. Later, squeeze the tamarind pulp in the water. Keep the tamarind extract aside.

tamarind pulp squeezed. tamarind pulp squeezed.

21. Simmer until the potatoes are half cooked.

half cooked potatoes in curry. half cooked potatoes in curry.

Make Bhindi Ka Salan

22. Once the potatoes are half cooked, then add the chopped okra.

chopped okra added to potato curry. chopped okra added to potato curry.

23. Mix well.

okra mixed well. okra mixed well.

24. 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 okra are softened and the cooking is complete.

straining tamarind pulp into the salan gravy. straining tamarind pulp into the salan gravy.

25. Cover the pan with a lid and simmer until the okra is cooked. Cooking okra takes about 15 to 20 minutes.

By the time the okra is cooked, the potatoes will also be completely cooked.

cooking bhindi ka salan in a covered pan. cooking bhindi ka salan in a covered pan.

26. Check at intervals.

simmering bhindi ka salan. simmering bhindi ka salan.

27. Once the okra has been cooked and are tender, then add ¼ teaspoon garam masala powder. Mix well.

garam masala powder added to cooked bhindi ka salan. garam masala powder added to cooked bhindi ka salan.

28. Turn off the heat and add ¼ cup chopped coriander leaves. Mix again.

chopped coriander leaves added to cooked bhindi ka salan. chopped coriander leaves added to cooked bhindi ka salan.

29. Serve Bhindi Ka Salan with roti or paratha. You can also pair it with biryani or steamed rice.

bhindi ka salan served in a blue-rimmed white bowl with text layover. bhindi ka salan served in a blue-rimmed white bowl with text layover.

More Curry Recipes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

bhindi ka salan recipe, ladies finger curry recipebhindi ka salan recipe, ladies finger curry recipe

Bhindi ka Salan

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.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Prevent your screen from going dark while making the recipe

Preparation

  • 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.

  • The okra should be completely dry, before you chop them. Slice off the crown and tail part of the okra and discard them.

  • 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. 

  • Also finely chop the onion and tomato. Slit the green chillies. Rinse and chop the coriander leaves.

Making Bhindi ka Salan

  • Heat 3 tablespoons oil in a pan. Add the finely chopped onions.

  • Begin to saute them on medium-low to medium heat until they turn translucent and are softened.

  • Then add 1 teaspoon ginger-garlic paste and saute till their raw aroma goes away.

  • Next add the finely chopped tomatoes.

  • Mix well and saute tomatoes on medium-low to medium heat till they become pulpy and soften.

  • Next add the curry leaves and the slit green chilies. Mix well.

  • 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. 
  • Mix very well and saute this mixture till you see oil releasing from the sides of the masala mixture.

  • Then add the chopped potato cubes. Stir to combine.

  • 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.
  • Season with salt and mix again.

  • Cover the pan with a lid and on a medium-low to medium heat. Simmer till the potatoes are just half cooked.

  • 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.
  • Do check in between when the potatoes are cooking. Simmer until the potatoes are half cooked.

  • Once the potatoes are half cooked, then add the chopped okra and mix well.

  • 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.
  • Cover the pan with a lid and simmer till the okra is cooked. Cooking okra takes about 15 to 20 minutes.

  • Do check at intervals.

  • Once the okra has been cooked, then add the garam masala powder. Mix well.

  • Turn off the heat and add chopped coriander leaves. Mix again.

  • Serve Bhindi Salan with roti, paratha or biryani, steamed rice.

  • Instead of regular red chilli powder, you can also use kashmiri red chili powder.
  • Use fresh tender and green okra pods or bhindi.
  • The ground spices and green chillies, can be adjusted according to taste. 

Nutrition Facts

Bhindi ka Salan

Amount Per Serving

Calories 155 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 9g

Sodium 354mg15%

Potassium 384mg11%

Carbohydrates 14g5%

Fiber 4g17%

Sugar 4g4%

Protein 2g4%

Vitamin A 868IU17%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 18mg90%

Vitamin B6 0.2mg10%

Vitamin C 53mg64%

Vitamin E 5mg33%

Vitamin K 23µg22%

Calcium 74mg7%

Vitamin B9 (Folate) 220µg55%

Iron 1mg6%

Magnesium 46mg12%

Phosphorus 65mg7%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Bhindi ka Salan recipe from the archives was first published in August 2017. It has been updated and republished on May 2024.



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