Bhendi Ka Salan

Share
48 Ratings
33 Reviews
Print
Recipe By Vahchef
50 m
4 servings
37.4 Cals

Achari Paneer

Achari Paneer has a thick pickeled gravy, gives a very spicy and tangy flavour. Achari Pa...

Basic Onion Tomato Gravy Using Pressure Cooker

This traditional Indian tomato gravy can be used as a base for all sorts of vegetables....

Cucumber Shahi Korma

Delicious Cucumber Shahi Korma is a rich and famous Indian recipe served often with rice ...

Healthy Kofta Curry - Be Fit Be Cool Aapi

This recipe of kofta is a healthy twist to the traditionally deep fried kofta. Served wi...

How To Make Crumb Fried Fish And Chips With Philips Airfryer By Vahchef

Fried fish and chips is an amazing and perfect dish that is not as hard as you might thin...

Stuffed Potatoes In Silky Tomato Sauce Aloo Makhani

Stuffed potatoes in silky tomato sauce aloo makhani is a classic delicacy made with amazi...

Bhendi Ka Salan Recipe, How To Make Bhendi Ka Salan Recipe

Name: Bhendi ka salan
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 4

Bhindi Ka salan is a cooked like a stew in sweet and sour gravy. To relish the utmost flavors of it, serve with rice or roti.

About Recipe

How to make Bhendi ka salan

(48 ratings)

33 reviews so far

Prep time
10 mins

Cook time
40 mins

Total time
50 mins

Author : Vahchef
Main Ingredient : Okra & Bhendi

Servings : 4 persons
Published date : February 09, 2019

Ingredients used in Bhendi ka salan
• Turmeric powder - 1/4 tea spoon.
• Onions - 1 number.
• Chilly powder - 1 tablespoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - ½ tea spoon.
• Curry leaves - 2 springs.
• Ginger garlic paste - 1 tea spoon.
• Red chilly - 3 numbers.
• Kalonji (optional) - 1/4 tea spoon.
• Methi seeds - 1 pinch.
• Cumin seeds - 1/4 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Salt - to taste.
• Oil - 2-3 tablespoons.
• Coconut powder - 1 tablespoon.
• Sesame seeds - 1 tablespoon.
• Peanuts - 1 tablespoon.
• Green chilly - 2 numbers.
• Coriander chopped - 1 tablespoon.
• Mint chopped - 1 tablespoon.
• Bhendi - 200 grams.
• Tamarind juice - ½ cup.
• Jaggery - 1 small piece.
Method:
Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, saute it and put this into the blender, add some water and make a paste. Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, Kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in color, add ginger garlic paste cook this till raw flavour is gone. Add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste.cook this on a slow flame for 30 minutes. Then add chopped coriander, chopped mint, add tamarind juice, jaggery, salt, once it comes to boil add bhendi (fry the bhendi in the oil)Cook this on a slow flame for 10 minutes. Serve this hot with rice or roti.