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Bhendi Ka Khatta Salan

Published: | LAST UPDATED ON: Feb 11, 2022 by Lubna Karim

I still have a small hand written book of recipes, which I penned down in a rush before leaving my mom’s place to in-laws and I added some more from my MIL. I still remember how I use to wake up in the morning and stand in the kitchen struggling to learn recipes and noting down the points whenever my MIL says. Now it looks funny when I turn back to see the flashes of those moments. This bhendi ka khatta is the first recipe in my book. For a month or so after starting my new kitchen I use to refer this book for every single step. Then I started experimenting and enjoying my cooking. May be that’s the reason behind my blogging too. Bhendi Ka Khatta Bhendi ka khatta salan is nothing but cooking of bhendi/okra in sour tomato-tamarind gravy. Khatta meas sour. There are many variations in making this recipe. I make it in a simple way. Apart from regular fry of bhendi, this hot and sour gravy of okra is delectable with hot steamed rice and papad. Bhendi Ka KhattaINGREDIENTS:

  • 250 gms tender Lady fingers/Okra*
  • 1 big sized Onion, sliced
  • 1 big sized Tomato, sliced
  • ½ tbsp. Ginger-Garlic paste
  • 2-3 tbsp. thick Tamarind paste
  • 2 tbsp. Red chilli powder
  • ¼ tbsp. Turmeric powder
  • Salt
  • Oil
  • 2 tbsp. fresh Coriander leaves, trimmed
Bhendi Ka Khatta
 
PREPARATION:
  • In a heavy bottom cooking vessel, add oil and when oil heats up add sliced onions. Cook till translucent. Now add chopped tomatoes, ginger-garlic paste, red chilli powder, turmeric powder and salt.
  • Cook till tomatoes are soft. Now add okra pieces and give it a gentle stir. Cook covered for 2 minutes.
  • When the raw smell of okra disappears add tamarind paste and little water. Cook covered for another 4-5 minutes or until the gravy thickens. Add chopped coriander and taste to adjust salt.
  • Serve with steamed rice and papad or any stir fry.
  • Last but not least add your ‘love’ to make the dish ‘YUMMY’.

Bhendi Ka KhattaVARIATIONS:

  • You can also add ½ tbsp of coriander powder to the above mentioned procedure.
  • My MIL roasts half a tbsp. of coriander seeds, pinch of jeera/cumin seeds and 2-3 tbsp. of desiccated dry coconut and makes a fine paste by adding sliced onions. Then fries this mixture in oil till oil starts to leave the sides. Then she adds okra pieces and fry them gently for 2-3 minutes and then adds tamarind paste and little water and cooks on low for another 5-6 minutes or till gravy thickens.
Bhendi Ka Khatta

* NOTE: Wash and pat dry okra using a kitchen towel or tissue. Trim top and end. Slice into 2 inch pieces.

Comments

  30. Prathibha says

    You know my first recipe in the hand written book was Mosaru kodubale as I love it very much..I had writteh the recipes in d order I liked..he he..:)
    My MIL makes something similar 2 dis bendakaya pulusu..ur recipes r always simple n yumm..n needless 2 say I can never capture bhindi like this..pics look gr8

    Reply

  33. Now Serving says

    I absolutely love this okra preparation, Lubna! I like how you've made it seem easy and approachable as a dish anyone can make 🙂 Look forward to catching up on your other recipes too – xoxo priya

    Reply

  38. Lena Rashmin Raj says

    salan looks really nice.. will be a gr8 combo with hot rice and curd…
    i love this kitchen towel.. i remember u posted one sweet dish with this kitchen towel, bt im nt able to recollect it now..

    Reply

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