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Besan Bhindi (Besan Wali Bhindi)
Besan Bhindi ((also called
Besan Wali Bhindi
) is a dry, tangy, flavorful and spiced okra dish from the Rajasthani cuisine. It features besan a.k.a gram flour as a unique ingredient which gives a nuttty flavor to the dish.
Prep Time
25
minutes
mins
Cook Time
10
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
Rajasthani
Diet:
Vegetarian
Difficulty Level:
Moderate
Servings:
2
Calories:
327
kcal
Author:
Dassana Amit
Ingredients
main ingredients
200 to 250
grams
okra
(bhindi or lady finger), small-sized
4
tablespoon
gram flour
(besan)
1
teaspoon
Coriander Powder
1
teaspoon
dry mango powder
(amchur powder)
½
teaspoon
red chilli powder
or cayenne pepper
¼
teaspoon
turmeric powder
⅛ to ¼
teaspoon
Garam Masala
½
tablespoon
water
- optional
3
tablespoons
oil
for sautéing the bhindi
½
tablespoon
Ghee
for frying the gram flour
salt
as required
For garnish
1
inch
ginger julienned
- or cut into thin strips
½
tablespoon
lemon juice
½
teaspoon
water
½
teaspoon
sugar
1
tablespoon
chopped coriander leaves
(cilantro)- optional
US Customary
-
Metric
Instructions
Preparation
In a small bowl, mix together the ginger juliennes, lemon juice, sugar and water.
Keep this pickled ginger aside for a minimum of 30 mins to 1 hour or maximum of 3 hours.
Rinse and pat dry the okra (bhindi). Slice off the crowns and the tip of the okra pods.
Then make two or three slits on each bhindi, without breaking them.
Making besan bhindi
Heat 3 tbsp oil in a pan. Add the prepped okra pods. Sauté them till they are crisp and browned.
Drain the bhindi on paper towels to remove any extra oil.
In the same pan, add ½ tablespoon ghee.
Add the gram flour and fry till it changes color and becomes fragrant. Keep on stirring while frying the gram flour so that it does not get burnt.
You should see the fat releasing from the gram flour.
Add the bhindi to the besan. Stir to mix and combine.
Then add all the spice powders (coriander, dry mango powder, red chilli powder and turmeric powder).
Stir well and sprinkle salt and ½ tablespoon water. Adding water is optional and you can also skip this step.
Stir and saute, until the roasted gram flour and spice mixture coats the bhindi well.
Lastly, add garam masala and give a stir.
While serving, garnish with only the julienned ginger that was soaked in lemon-sugar syrup. You could also opt to garnish with coriander leaves.
Serve Besan wali Bhindi hot with roti or chapati or as a side dish with dal rice or curry rice.
Notes
Use fresh tender okra pods.
Ensure that the okra pods are thoroughly dry before you sauté them. Any water or moisture on the pods can make them slimy.
Adjust the ground spices easily in the recipe.
You can scale the recipe to make for larger servings.
Nutrition
Calories:
327
kcal
|
Carbohydrates:
20
g
|
Protein:
5
g
|
Fat:
26
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
19
g
|
Cholesterol:
10
mg
|
Sodium:
607
mg
|
Potassium:
456
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
880
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
1
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
25
mg
|
Vitamin E:
9
mg
|
Vitamin K:
35
µg
|
Calcium:
93
mg
|
Vitamin B9 (Folate):
127
µg
|
Iron:
2
mg
|
Magnesium:
85
mg
|
Phosphorus:
112
mg
|
Zinc:
1
mg