Bhindhi Salan

BHINDI SAALAN

Bhindi ka saalan would limb kid/lamb cooked with okra. This is from the Awadhi repertoire; here potatoes have been substituted for lamb.  The dish is creation of Raminder Malholtra, Dinesh Rawat and Mohammed Ilyas from Jehangirabad palace kitchen

Serves 4

Cooking time 30mnts

Preparation time 45mnts.

450g   Okra

Cooking oil to deep fry okra

2 potatoes cut length wise

¼ cup desi ghee

4 green cardamoms

3 cloves

1 stick cinnamon

3 tsp ginger paste strained.

2 ½ tsp garlic paste strained.

200 gm onion pulsed in mixer

2tsp. Coriander powder

1tsp Kashmiri mirch

½ tsp turmeric

100ml yogurt whisked

¼ tsp. Black pepper

¼ tsp powered cardamom

¼ tsp mace powder

4 green chillies slit and seeded.

1 tomato juliennes.

The bindhi should be washed in running water, pat dried, the caps and tips are to be snipped off.

This is deep fried over high heat for 2mnts, and let to drain on an absorbent paper.

In a pan/won heat ghee, add cardamom, cloves, cinnamon stir over medium heat until the cardamom begins to change colour, now add ginger, garlic paste stir till moisture evaporate, add onions stir fry until specks of fat begin to appear on the surface add coriander, deghi mirch, turmeric, stir fry until moisture evaporate, remove from the pan, stir in yogurt, return to pan heat stir fry until fat leaves the sides, add water roughly about 2 cups, bring to boil. Reduce to medium heat add okra, potato salt and simmer for 4-5 minutes. Sprinkle black pepper, green cardamom and mace powders.

Serve with pulka, khameeri roti or roomali roti.

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