Bhindi ka Salan / Okra peanut curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • To roast & grind:
  • • Peanuts –3 tbsp
  • • Dry Red chilli – 3
  • • Sesame seeds – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Coconut – 1 tbsp
  • • Ginger – 1 inch, chopped finely
  • • Garlic – 6, chopped finely
  • For gravy:
  • • Oil – 1 tbsp
  • • Curry leaves – 6-8 leaves
  • • Hing - a pinch
  • • Onions – 1 large, sliced, 1 cup
  • • Green chili - 2 small, slit
  • • Salt – as needed
  • • Turmeric – 1 tsp
  • • Red chilli powder – 1 tsp
  • • Coriander powder – 1 tbsp
  • • Cumin powder – 1 tsp
  • • Coriander – 1 tbsp, chopped finely
  • • Jaggery/sugar – ¼ tsp
  • • Okra – 15
Instructions
  1. Chop the okra into 1.5 inch. When they are dry, add them to oil and fry till they look little lighter shade.[BR] [BR]
  2. Dry roast the peanuts, red chillies, garlic, ginger and coconut in medium low flame until golden brown. Keep an eye on this. It gets brunt easily. Add this mixture to the blender and blend it with some water to a fine paste.
  3. Now add the oil in the pan and when the oil is hot, add the curry leaves, onions, hing and little salt. Cook the onions till they are golden brown, Add turmeric and blended paste, cumin powder, red chilli powder and coriander powder to the mixture.
  4. Add a tsp of oil and sauté the mixture. Fry for two minute and add some water to it. Cook for ten minutes. Stir in between till the oil oozes out nicely.
  5. When it oozes out oil again add the fried okta and jaggery/sugar to the gravy and let it cook for 5 mins so that the juices of the gravy het absorbed by the okra.
  6. Garnish with the chopped coriander leaves.
Recipe by Relish The Bite at https://www.relishthebite.com/bhindi-ka-salan-okra-peanut-curry/