Home Side Dish Bhindi Ka Saalan Recipe. Okra in Gravy Recipe

Bhindi Ka Saalan Recipe. Okra in Gravy Recipe

written by Vidya Sury August 6, 2017

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Yesterday I posted a photo of okra in gravy. Bhindi ka saalan, as we like to call it, which I think sounds far more luscious than okra in gravy, even if it is the same thing.

Bhindi (or okra) and our family have a history. The vegetable is a favorite. My husband is happy to eat it on a daily basis. It is a good thing I am not that crazy about it, although I like it. Which is why I try and find different variations and recipes to use bhindi. My son also loves the vegetable, and is totally on my side when it comes to the variety part. As a result, we alternate between the regular sliced and cooked bhindi that goes with rotis and parathas. But we really prefer the kurkuri or crisp bhindi and the bhindi ka saalan far more.

Today, I’ll share the bhindi ka saalan recipe with you. As exotic as it looks and sounds, it really is easy to make. There are two variations of this recipe, and this one is the easier one, because sometimes you just don’t want to stress over an ingredient that is not available, eh?

Bhindi ka saalan aka Okra in gravy

What you will need, aka ingredients

My niece finds it rather hilarious when she sees me gather all the ingredients before I make a dish. It is not as though I’d forget something, but with the constant chattering at home, punctuated by the doorbell and phone calls, I think it is a really good idea to to get all I need together so that I can multi-task at peace.

How to make bhindi ka saalan/okra in gravy

So get the following together–these ingredients will serve three comfortably, if you are big fans of okra/bhindi

Cooking time: 30 minutes
Prep time:  20 minutes

250 grams medium sized bhindi

To grind into paste for the gravy

  • 3/4 cup chopped tomatoes
  • Half an inch piece of ginger
  • 5 garlic pearls
  • 2 green chilies
  • 2 tablespoons of curd/yogurt
  • 2 cloves (lavang)
  • 1 green cardamom (elaichi)
  • 1/2 inch cinnamon stick
  • 1 strand mace

Other ingredients for flavoring

    • 1/2 cup chopped onions
    • 1/2 teaspoon kasuri methi
    • 2 tablespoons chopped coriander leaves
    • 1 small bay leaf
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon coriander powder (dhania powder)
    • 1/2 teaspoon cumin powder (jeera powder)
    • 2-3 tablespoons of oil to saute the slit bhindi
    • 2 tablespoons of oil for the gravy
    • Salt to taste


Bhindi ka saalan Okra in gravy Cooking With Mi Vidya Sury (2)

How to make Bhindi ka saalan

  1. Rinse and dry the bhindi well
  2. Chop off the heads of the bhindi
  3. Slit the bhindi vertically, till about half an inch from the tail, so that each bhindi is slit but held together by the tail
  4. Grind the following into a paste: Tomatoes, ginger, garlic, chilies, yogurt/curd, cloves, cardamom, half an inch cinnamon stick and the strand of mace) and keep the paste aside.
  5. In a large pan, heat the oil
  6. Saute the bhindi in batches until they are almost cooked and keep aside.Bhindi ka saalan Okra in gravy Cooking With Mi Vidya Sury (2)
  7. In the same pan, now add the bayleaf and fry
  8. Add the chopped onions and saute
  9. Add the turmeric+chili+coriander+jeera powder and stir well
  10. Now add the paste to the pan and mix. It will sputter enthusiastically, hence the large pan.
  11. Cook for a few minutes till you see the oil separating from the paste.
  12. Add salt to taste
  13.  Add a cup of water–depending on the preferred thickness of the gravy
  14. Add the bhindiBhindi ka saalan Okra in gravy Cooking With Mi Vidya Sury (2)
  15. Cover and cook on a low flame until the bhindi is cooked–don’t let it get mushy. Usually takes about four minutes
  16. Check to see if done. It will turn into a nice rich color.
  17. Add the crushed kasuri methi
  18. Turn off the stoveBhindi ka saalan Okra in gravy Cooking With Mi Vidya Sury (2)
  19. Garnish with the chopped coriander leaves
  20. Indulge with rice or roti. Or if you are like my son, just grab a bowl of it and enjoy!

Bhindi ka saalan Okra in gravy Cooking With Mi Vidya Sury (2)


  • I sometimes substitute ginger and garlic with ginger garlic paste. Don’t judge — it tastes just as good
  • It is okay to forget the kasuri methi
  • Dress with a dash of cream–tastes good. Although…my son prefers to simply spoon the cream directly into his mouth.
  • You can also choose to chop the bhindi into large pieces instead of slitting them.
  • While adding the paste to the pan, I turn off the stove as it sputters like crazy.
  • Adjust the amount of water based on the thickness of gravy you prefer. I add two cups and it still turns out pretty thick. I think it is the heavy pan I use.
  • Bhindi ka saalan tastes great with roti/paratha/fulka as well as rice, with a dollop of ghee.
  • Store left overs if any, in the fridge. Heat and eat the next day.

Bhindi ka saalan Okra in gravy Cooking With Mi Vidya Sury (2)


Questions? Please ask! ♥

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Damyanti August 7, 2017 at 6:32 am

I know what I’ll beg you to cook for me next time I visit Bangalore!

Vidya Sury August 7, 2017 at 8:38 am

You know you are always welcome, Damyanti! Looking forward to your visit. 🙂

Nabanita Dhar August 7, 2017 at 9:57 am

Yummy…a lot of bhindi is made at home because it’s S’s favourite. I especially like the one mom makes with yellow mustard paste and chopped tomatoes. ahh I know what we are having for dinner today 🙂

Vidya Sury August 8, 2017 at 2:55 pm

I hope you made it, Naba! Would love to see a pic! Hugs!

Rajlakshmi August 7, 2017 at 1:07 pm

This looks heavenly. We make dry bhindi sabji … Never tried the gravy version. I so want to try this now. Btw I too love to have cream directly in mouth ?

Vidya Sury August 8, 2017 at 2:54 pm

In the North bhindi aaloo and bhindi pyaaz is quite popular. I had eaten the gravied version many times but we hardly made it at home until my son started loving it. As for the cream…hmmm. great minds you know!

Rachna Parmar August 8, 2017 at 11:51 am

Yummy! I don’t generally make any gravy with bhindi. Must try this version of yours. 🙂

Vidya Sury August 8, 2017 at 2:53 pm

It turns out delicious and you’ll love it, Rachna!

Ramya Abhinand August 9, 2017 at 11:49 am

I have never tried a Bhindi in gravy. I generally slit them, stuff and saute them… But this is a first, let me give it a shot!!!

Vidya Sury August 9, 2017 at 11:51 am

Do try! Would love to know how it turned out!

Nostalgia on demand - Coffee With Mi June 17, 2019 at 1:01 pm

[…] after an early lunch. What peace we have when we’ve completed morning household stuff! I made bhindi ka saalan and paratha. Must make mirch and arbi ka saalan one of these […]


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