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.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 10 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: Rajasthani

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)
  • 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)

Method

Preparation

  1. In a small bowl, mix together the ginger juliennes, lemon juice, sugar and water.
  2. Keep this pickled ginger aside for a minimum of 30 mins to 1 hour or maximum of 3 hours.
  3. Rinse and pat dry the okra (bhindi). Slice off the crowns and the tip of the okra pods.
  4. Then make two or three slits on each bhindi, without breaking them.

Making besan bhindi

  1. Heat 3 tbsp oil in a pan. Add the prepped okra pods. Sauté them till they are crisp and browned.
  2. Drain the bhindi on paper towels to remove any extra oil.
  3. In the same pan, add ½ tablespoon ghee.
  4. 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.
  5. You should see the fat releasing from the gram flour.
  6. Add the bhindi to the besan. Stir to mix and combine.
  7. Then add all the spice powders (coriander, dry mango powder, red chilli powder and turmeric powder).
  8. Stir well and sprinkle salt and ½ tablespoon water. Adding water is optional and you can also skip this step.
  9. Stir and saute, until the roasted gram flour and spice mixture coats the bhindi well.
  10. Lastly, add garam masala and give a stir.
  11. While serving, garnish with only the julienned ginger that was soaked in lemon-sugar syrup. You could also opt to garnish with coriander leaves.
  12. Serve Besan wali Bhindi hot with roti or chapati or as a side dish with dal rice or curry rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.