Bhindi & Aloo Ka Salan Recipe

Bhindi & aloo ka salan recipe is from Hyderabadi cuisine. In this recipe, bhindi is basically okra or lady’s finger while salan means gravy. So it wont be wrong to call is a okara/lady finger & potato gravy. Bhindi is usually eaten in dry form but this aloo bhindi recipe is in tangy gravy form sabji. Recipesbrand always try to make easy recipes for our viewers. Don’t forget to check more vegetarian recipes.

Bhindi-Aloo-ka-Salan-Recipe

Bhindi Aur Aloo Ka Salan Recipe | Recipesbrand

Bhindi(okra, ladyfinger) and aloo together makes a good combination. We always keep trying to bring some unique and best recipes for our audience. Salan here refers to gravy
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 350 kcal

Equipment

  • Frying Pan
  • Ladle
  • Chopping Board
  • Knife
  • Grinder
  • Bowl
  • Paper napkin

Ingredients
  

  • 250 gms small lady's finger, keeping it whole, make a slit in middle
  • 2 potatoes-each cut into 4 pieces into thin slices
  • 6-8 green chilies-slit slightly
  • 4 tbsp oil
  • 1 tsp cumin seeds(jeera)
  • 1/4 tsp fenugreek seeds(methi dana)
  • 1/2 tsp mustard seeds
  • 1/4 tsp nigella seeds(kalonji)
  • 6-8 curry leaves
  • 1/4 tsp turmeric
  • 2 tsp chilly powder
  • 1 tsp coriander powder
  • 1 1/2 tsp salt
  • 4 tbsp tamarind pulp made from small lemon size ball of tamarind
  • 1/4 cup chopped coriander leaves

Dry Roast  And Grind To Powder

  • 2 tbsp peanuts
  • 2 tbsp sesame seeds
  • 1 tbsp cumin seeds
  • 2 dry red kashmiri chilies

Grind to a Paste

  • 1 large onion chopped
  • 2 tomatoes chopped
  • 1 inch ginger piece
  • 6-8 flakes garlic
  • 3 tbsp grated coconut

Instructions
 

  • Heat oil in a frying pan , fry lady’s finger on high heat for 3-4 minutes till soft and green. Do not let it turn brown and do not fry on low heat as it will turn chewy on doing so. Remove lady fingers from oil and add the potatoes to the oil. Fry on medium low heat till light golden and cooked.
  • Shut off the flame.  Add green chilies and fry till whitish patches appear on them. Remove all vegetables from oil on paper napkins to absorb excess oil.
  • Dry roast peanuts, sesame seeds, cumin seeds and red chilies in a non stick pan till sesame seeds  turn golden brown. Cool and grind together to a very fine powder.
  • Make a smooth paste with all the ingredients of the paste i.e onion, tomato, ginger, garlic and coconut. Keep aside.
  • Heat oil in a frying pan. Add cumin seeds, fenugreek seeds, carom seeds and nigella seeds. Wait till fenugreek seeds turn golden brown. Add curry leaves. Wait for a minutes.
  • Add the ground tomato-onion paste and cook for 8-10 minutes till well cooked, dry and oil separates. Add turmeric, chilly powder,coriander powder and salt.
  •  Add the ground powder and cook again on mediumflame for 1 minute.
  • Add 2½ cups of water, bring to a boil. Give 2-3boils. Add 4 tbsp tamarind pulp. Keep curry aside.
  •  To serve, heat curry. Add the fried vegetableand simmer for 1-2 minutes. Add coriander leaves and serve hot with steamedrice. 

Notes

Bhindi and aloo ka salan recipe is a flavorful curry using okras in a peanut and sesame seeds based gravy. This tangy okra potato curry can be served with chapatis / rotis or steamed rice.
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Keyword aloo bhindi, aloo bhindi curry recipe, aloo bhindi ki sabji, aloo bhindi recipe, Bhindi aloo ka salan recipe, okra recipe
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