Ingredients with Measurements:
- 500g okra (bhindi), washed and dried
- 2 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1 cup tomato puree
- 1 cup water
- Salt to taste
- 2 tbsp tamarind paste
- 1 tbsp jaggery or brown sugar
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- Large non-stick pan with lid
Step-by-step instructions:
1. Cut the okra into 1-inch pieces and set aside.
2. Heat oil in a large non-stick pan over medium heat.
3. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until golden brown.
5. Add minced garlic and ginger paste and sauté for a minute.
6. Add coriander powder, red chili powder, turmeric powder, and garam masala powder. Mix well.
7. Add tomato puree and cook until oil separates.
8. Add water and salt to taste. Mix well.
9. Add okra pieces and mix gently.
10. Cover the pan with a lid and cook for 10-15 minutes or until the okra is tender.
11. Add tamarind paste and jaggery or brown sugar. Mix well.
12. Cook for another 5 minutes or until the gravy thickens.
13. Garnish with fresh coriander leaves and serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 19g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- Okra can be substituted with green beans or eggplant.
- Tamarind paste can be substituted with lemon juice or vinegar.
- Jaggery or brown sugar can be substituted with white sugar or honey.
Variations:
- Add potatoes or carrots for a more hearty dish.
- Add coconut milk for a creamy texture.
- Add peanuts or cashews for a crunchy texture.
Tips and tricks:
- Make sure to dry the okra completely before cutting to prevent it from becoming slimy.
- Use a non-stick pan to prevent the okra from sticking to the bottom.
- Adjust the spice level according to your preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with rice or roti.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with rice or roti.
- Pair with a side of raita or salad.
Suggested side dishes:
- Cucumber raita
- Tomato and onion salad
Troubleshooting advice:
- If the okra becomes slimy, add a tablespoon of lemon juice or vinegar to the dish.
- If the gravy is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash the okra thoroughly before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bhindi Ka Salan is a popular dish in Indian and Pakistani cuisine. It is a vegetarian dish that is often served during special occasions.
Flavor profiles:
Savory, spicy, tangy, and slightly sweet.
Serving suggestions:
Serve hot with rice or roti.
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Region: Indian