Close Window Print

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

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 40 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.