Bhindi Ka Salan/Okra in a tangy and spicy gravy.

Throughout the centuries, the Nizams of Hyderabad were famous for their sumptuous feasts and their love for fine dining. Under the Patronage of Nizams, the royal cooks developed their culinary skills and cooked a wide range of Veg and Non -Veg Cuisines.

A few of these dishes have a unique blend of sweet, tangy, and spicy flavours which totally stands out on the list of Royal Indian Curries.

A tangy and spicy gravy made of peanuts, fresh coconut, sesame seeds, and tamarind paste, Salan is a flavourful Hyderabadi curry which is normally paired with Mirchi, but here I am pairing that with Bhindi.

If you have a Bhindi lover family just like me, make this Bhindi ka Salan and serve this with phulka or rice. Direct from the City of Nizams, this dish will charm everyone in no time.

Bhindi ka Salan/A tangy and spicy Okra Curry

A spicy and tangy Okra Curry.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4


  • 1 Lb Bhindi/Okra
  • 4 Tbsp Canola oil for frying the Bhindi.
  • 1 Tsp Mustard Seeds
  • 1/2 Tsp Fenugreek Seeds
  • 1 Dry red chili
  • 8-10 Curry leaves
  • 1 Medium size Onion ,chopped finely
  • 1 Tsp Turmeric Powder
  • 1.5 Tsp Kashmiri red chili Powder
  • 1 Tbsp tamarind Paste
  • 1 Tsp Jaggery Powder
  • Salt ,according to taste.
  • Masala Paste
  • 2 Tbsp Peanuts
  • 2 Tbsp Sesame seeds
  • 3 Tbsp fresh Coconut
  • 1 Dry Red Chili
  • 1 Tbsp Ginger chopped
  • 1 Tbsp Garlic Chopped
  • 2 Tbsp Cilantro leaves for garnishing.


  • Take a Pan.
  • Heat oil and deep fry the bhindi /Okra,till they look slight brown.
  • Dry Roast everything under the name of Masala paste and grind it ,into a smooth paste . If needed you can use little water.
  • Take another clean pan.
  • Add oil to it.Heat it .
  • Add mustard seeds,fenugreek seeds ,dry chili and curry leaves to it.
  • Fry it for one minute.
  • Add Onion and fry it till it looks transparent and pink.
  • Add masala paste ,turmeric,red chili powder and salt .
  • Fry it for 2-3 minutes.
  • Add 2 cups of water to it.
  • Cover the pan and cook the curry on low flame for 8-10 minutes.
  • Add fried bhindi and mix it slowly . Don’t break Bhindi.
  • If its more thick then add water according to your liking.
  • Add tamarind paste and jaggery powder to it.
  • Let it cook covered on low flame for another 2-3 minute.
  • Garnish with fresh cilantro .
  • Taste and adjust the seasoning.
  • Serve with roti or rice.

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