bhindi ka salan recipe | okra ka salan recipe - biryani gravy

Method12 steps

1. 1

   Step 1: Dry roast the peanuts (3 tbsp), coconut (2 tbsp) and sesame seeds (2 tbsp) until fragrant. Keep the mustard, cumin and fenugreek seeds for the curry tempering.

   Uses 3 tbsp peanuts · 2 tbsp sesame seeds · 2 tbsp coconut

2. 2

   Step 2: Cool the roasted peanut, coconut and sesame mixture completely, then blend into a smooth paste. Use a small splash of the gravy water only if needed.

   Uses a small splash of the gravy water only if needed to blend · peanuts, sesame and coconut dry roasted fragrant and cooled completely

3. 3

   Step 3: Heat the 3 tsp oil reserved for frying okra (10). Fry the dried, trimmed okra over medium heat until golden, then remove and set aside.

   Uses 10 small okra · 3 tsp oil

4. 4

   Step 4: Heat the separate 3 tsp curry oil in the same pan. Add the mustard seeds (0.25 tsp), cumin seeds (0.5 tsp) and five fenugreek seeds and fry until they splutter.

   Uses 3 tsp oil · 0.25 tsp mustard seeds · 0.5 tsp cumin seeds · 5 fenugreek seeds

5. 5

   Step 5: time to add sliced onions (1) and fry till they turn golden brown.

   Uses 1 onion (thinly sliced) · mustard, cumin and fenugreek seeds spluttered in curry oil

6. 6

   Step 6: now add ginger-garlic paste (1 tsp) cook this till raw smell is gone.

   Uses 1 tsp ginger-garlic paste · onions fried golden in tempered spices

7. 7

   Step 7: next, add red chilly powder, turmeric, coriander powder (¾ tsp), green chilly, curry leaves and fry a minute. keep an eye on flame as the masala should not burn.

   Fry ground spices · 1 minUses 1 tsp chilli powder · ¾ tsp coriander powder · ½ tsp turmeric powder · curry leaves · 1 green chilli (finely chopped) · ginger-garlic paste cooked with onions until raw smell gone

8. 8

   Step 8: now to this add peanut and sesame seed paste prepared earlier.

   Uses cooled roasted peanuts, sesame and coconut blended smooth · onions with chilli, turmeric, coriander, curry leaves and green chilli fried one minute

9. 9

   Step 9: Add enough water to make a thin gravy, approximately 1 cup in total, allowing for any water used to blend the paste.

   Uses approximately 1 cup water in total, as needed for thin gravy · nut paste stirred into fried spiced onions

10. 10

    Step 10: cook this on a slow flame for 30 minutes. after 30 minutes the oil floats from the sides. keep stirring in between so that it doesn't burn from bottom.

    Simmer masala paste · 30 minUses nut-spice gravy thinned with approximately one cup water

11. 11

    Step 11: Stir in the chopped fresh coriander, tamarind juice (½ cup), jaggery (½ tsp) and salt (to taste) to taste.

    Uses fresh coriander · ½ cup tamarind juice · ½ tsp jaggery · salt to taste · gravy simmered thirty minutes, stirring regularly

12. 12

    Step 12: Bring the gravy to a boil, add the fried okra and simmer gently for 5 minutes.

    Simmer with bhindi · 5 minUses simmered gravy with fresh coriander, tamarind juice, jaggery and salt brought to boil · ten okra fried golden in separate roasting oil