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Besanwali Masala Bhindi

Swati
Besanwali Masala Bhindi spicy masala bhindi/okra recipe in Indian flavors with chickpea flour and Indian spices.
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Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main
Cuisine Indian, North Indian
Servings 4

Equipment

  • Kadhai or Heavy Bottomed Pan
  • Ladle
  • Knife

Ingredients
  

  • 300 gm Bhindi/Okra 14.5 Oz or 3 Cups(when cut)
  • ¼ Cup Chickpea Flour
  • 1 tsp Cumin Seeds/Jeera
  • 1 tsp Fennel Seeds
  • 2 tbsp Mustard Oil/any other vegetable oil

Dry Spice Powders

  • 2-3 tbsp Coriander Powder/Dhaniya Powder
  • 1-2 tsp Red Chilli Powder
  • ½ tsp Turmeric Powder/Haldi Powder
  • 1 tsp Dry Mango Powder/Amchur

Instructions
 

  • Wash Bhindi properly to wash off all the dirt.
  • Keep it in strainer for few minutes till the water drains out.
  • Wipe off all bhindi with a dry kitchen towel or paper tissues.
  • Cut both the ends of Bhindi, the head and the tip of tail. Lengthwise cut bhindi into half and if it is very long you can again halve the pieces.
  • In a bowl, mix all the powdered dry spices.
  • Heat oil in a pan (heavy bottomed or non-stick), add hing(optional), cumin seeds. Once the seeds crackle add besan and roast for a 1-2 minutes. Then add masala mix and roast the chickpea flour with spices for another 2 minutes on low flame.
  • Add cut bhindi to masala and saute well.
  • Add Fennel seeds and amchur or dry mango powder. In case you do not have dry mango powder add 1-2 tbsp of lemon juice. Cook in for few minutes in open pan, after that cover it with lid.
  • Cook till bhindi is cooked on the crispy side. Keep the flame low and keep on lightly stirring the vegetable so that it doesn't burn.
  • Before switching off the flame, take off the lid and cook the vegetable for another 2 minutes.
  • Switch off the flame and transfer masala bhindi to serving bowl. Serve hot with chapatis.
Keyword Festiave Curries, How to cook Besanwali Masala Bhindi, Lady's Fnger recipe, No-Onion No-Garlic Recipes, Okra recipes, Vegan, Vegetarian
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