Bhindi ka Salan or Stir fry okra is our family favorite. Fry okra in a little bit of oil. Make your masala and mix everything to have this salan. Many people do not like bhindi because it’s slimy. If you fry it before adding any spices, it will not be sticky or slimy but gives you a texture that will be hard to resist.
Ingredients for Bhindi ka Salan
Okra
I used a packet of frozen okra but fresh okra can also be used. Frozen okra is so easy to be made, no need to thaw it. Add a packet of frozen okra and add into a pan with a little bit of oil. Make sure oil is not hot or it will splash everywhere. Add okra in oil when it is still at room temperature as it will give okra sometime to defrost.
Instructions for fresh bhindi/okra
Remove the top and stem of the okra, then cut it into 1-inch pieces. Wash okra before cutting and pat dry with a paper towel or a clean kitchen cloth.
Onion
I like to use a yellow onion but red onion can also be used.
Tomato
Tomato is the most important part of this recipe. It gives a little bit of sourness and also a pop of color.
How to store bhindi ka salan?
Cooked okra can be kept in the refrigerator for up to 3 days in an air-tight container. We can also freeze it for a couple of weeks. Thaw the frozen okra in the refrigerator and warm it up in the microwave.
What to serve with stir fry bhindi ?
I like to serve okra with roti or paratha. Freshly made homemade roti tastes amazing with this salan. Bhindi ka salan tastes so good as a main or a side dish. I guarantee you this will be the first bowl on your dinner table to empty out.
Easy Okra or Bhindi ka Salan
Equipment
- 1 nonstick pan
Ingredients
- 12 oz Okra use frozen or fresh. see note 1
- 1 small Onion chopped
- 1 medium Tomato chopped
- 2-3 Green chilies finely chopped
- 1/4 cup Oil olive oil or vegetable oil
Spices
- 1/2 tsp Salt
- 1/2 tsp Red Chili powder
- 1/4 tsp Turmeric
- 1 tsp Coriander seeds crushed see note 2
- 1/2 tsp Red Chili flakes
Garnich
- 1/2 bunch Cilantro
Instructions
Fry Okra/ Bhindi
- Add oil to a pan, then add bhindi/okra. Fry okra on medium-high heat, while stirring occasionally, until the color is golden brown. Once golden brown, take them out on a plate.
Make the Masala
- In the remaining oil, add chopped onion, tomato, and green chilies. Cook for two to three minutes.
- Now add all of the spices into the mixture and cook for 2-3 minutes.
- Add fried bhindi and mix everything.
- Garnish with cilantro and enjoy.
Video
Notes
- I like to use frozen okra for convenience but you can use fresh as well.
- I like to crush coriander seeds between my palms before adding them to any recipe that calls for coriander seeds. You can also add it into a blender and pulse it once.