Besan wali Bhindi/Besan Bhindi
Besanwali Masala Bhindi spicy masala bhindi/okra recipe in Indian flavors with chickpea flour and Indian spices. A onion garlic side dish served with your meals.
Equipment
- Kadhai or Heavy Bottomed Pan
- Ladle
- Knife
- Measuring Cups and Spoons
Ingredients
- 200 gm Bhindi/Okra 14.5 Oz or 3 Cups(when cut)
- 2 tbsp Chickpea Flour/Gram Flour /Besan
- 1 tsp Cumin Seeds/Jeera
- ¼ tsp Ajwain/Caraway Seeds
- ¼ tsp Asafetida/Hing
- 2 tbsp Mustard Oil or any other vegetable oil
Dry Spice Powders
- 1-2 tbsp Coriander Powder/Dhaniya Powder
- 1 tsp Fennel Powder
- ½-1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder/Haldi Powder
- 1 tsp Dry Mango Powder/Amchur
- Salt as per taste
Instructions
- Wash Bhindi properly to wash off all the dirt.200 gm Bhindi/Okra
- Keep it in colander 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 besan with all the powdered spices except amchur and salt.2 tbsp Chickpea Flour/Gram Flour, 1-2 tbsp Coriander Powder/Dhaniya Powder, 1 tsp Fennel Powder, ½-1 tsp Red Chilli Powder, ½ tsp Turmeric Powder/Haldi Powder
- Heat oil in a pan (heavy bottomed or non-stick), add hing(optional), cumin seeds and caraway seeds.1 tsp Cumin Seeds/Jeera, ¼ tsp Ajwain/Caraway Seeds, ¼ tsp Asafetida/Hing, 2 tbsp Mustard Oil
- Once the seeds crackle add besan and spice mix and roast for a 1-2 minutes.
- Add cut bhindi to masala, mix it nicely so that all the pieces are coated with masala.
- Add amchur or dry mango powder and salt. In case you do not have dry mango powder add 1-2 tbsp of lemon juice.1 tsp Dry Mango Powder/Amchur, Salt
- 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.
Video
Notes
When using Mustard oil in the recipe, always heat it to it's smoking point , then switch off the gas, cool it a bit and then add cumin seeds or any spices.
You can add kadhai masala (optional) just before the bhindi is ready and cook the vegetable for another 2 minutes. Kadhai masala adds a unique flavour to this dish.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!