Tomato Bhindi Salan | Hyderabad Special Bendakaya Tomato Salan | Okra Tomato Curry

45 mins Curries

Tomato Bhindi Salan | Hyderabad Special Bendakaya Tomato Salan - The Hyderabadi special Okra Tomato Salan is made by adding roasted Bengal gram, Sesame seeds and Tamarind juice. In Hyderabadi weddings, the Okra Tomato Salan is a must favourite.

Salans are commonly found in Hyderabadi Nizam cuisine. The most popular is the Baghara Baingan. It is a common item on menus at weddings and restaurants. This thick Okra Tomato Salan is also like Baghara Baingan but the taste changes as per the vegetables used.

The sour, spicy Salan tastes great with Rice and Rumali Rotis. These Salans are made more by Muslims. Here are some tips.

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Tomato Bhindi Salan | Hyderabad Special Bendakaya Tomato Salan

Tips

Okra or Ladies Fingers:

The Okra should be tender and the pieces should at least two inches long. The pieces lose their stickiness if fried well.

For Masala paste:

  1. The paste tastes great if all the ingredients are roasted on a low flame. And the pulses get fried till the core.

  2. The spices should begrip d to a coarse paste, not a smooth paste.

Kalonji:

Two pinches of black Cumin is added in the traditional Hyderabadi Salan. It gives a special fragrance. But skip it if you do not have it.

Khus Khus:

In some areas, use of Khus Khus or Poppy Seeds is prohibited. So drop them if you do not have them.

Oil:

Salans need Oil to float on the top. I have used Oil moderately but you could reduce it, if you like.

Jaggery:

The little Jaggery that we add, beautifully balances all the flavours in the Salan.

Tomato Bhindi Salan | Hyderabad Special Bendakaya Tomato Salan | Okra Tomato Curry - Recipe Video

Tomato Bhindi Salan | Hyderabad Special Bendakaya Tomato Salan | Okra Tomato Curry

Curries | vegetarian
  • Prep Time 5 mins
  • Cook Time 40 mins
  • Total Time 45 mins
  • Servings 6

Ingredients

  • For Salan Paste
  • 1/4 cup Roasted Bengal Gram
  • 1/4 cup Dry Coconut
  • 7 - 8 Red Chillies
  • 1 tbsp Coriander Seeds
  • 1/4 tsp Sesame Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tsp Poppy Seeds
  • For Salan
  • 1/4 cup Oil
  • 1/2 tsp Mustard Seeds
  • 3 Red Chillies
  • 1/4 tsp Fenugreek Seeds
  • 2 Black Cumin
  • 1/2 tsp Cumin Seeds
  • 2 Curry leaves
  • 150 gms Okra pieces - 2 inch cut
  • 3 Tomatoes diced
  • 1/2 cup Onions Chopped
  • Salt
  • 1/4 tsp Turmeric
  • 1 tbsp Ginger Garlic paste
  • 1 cup Tamarind Juice (Extracted from 75 gm Tamarind)
  • 800 - 1000 ml Water
  • 1 tsp Jaggery

Instructions

  1. Add the ingredients for the Salan Paste one by one to a pan and roast well.
  2. Make a coarse paste of the roasted ingredients with a little bit of water.
  3. In the same pan, heat Oil and fry the Okra pieces well.
  4. Add Tomato pieces and cook until the skin comes off. Do not cook too much.
  5. In the remaining Oil, fry Mustard Seeds, Fenugreek Seeds, Black Cumin, Cumin Seeds, Curry leaves and Red Chillies.
  6. In the seasoning, add chopped Onions and fry until the Onions turn soft.
  7. Add Salt, Turmeric, Ginger Garlic paste and fry until Onions turn golden.
  8. Add Salan Paste and Tamarind Juice and let it boil for 3-4 minutes on a high flame.
  9. In the boiling mixture, add Water and let for 20 minutes. After 20 minutes, add fried Okra pieces and Tomato pieces and cook on a medium flame for 10 minutes or until Oil comes to the surface.
  10. Add Jaggery and remove from the fire. This Bhindi Tomato Salan tastes great with hot Rice.

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Tomato Bhindi Salan | Hyderabad Special Bendakaya Tomato Salan