Simple, practical, and full of everyday flavour, besan bhindi recipe | besan wali bhindi | rajasthani bhindi recipe is a vegetarian Indian sabji made with turmeric / haldi, kashmiri red chilli powder / lal mirch powder, and coriander powder in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 3 Servings
  • Category: sabji
  • Cuisine: Indian

Ingredients

for masala:

  • ¼ tsp turmeric / haldi
  • 1 tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder / jeera powder
  • 1 tsp aamchur / dry mango powder
  • ½ tsp salt

other ingredients:

  • 10 bhindi / okra (sliced)
  • 3 tbsp oil
  • 1 tsp cumin / jeera
  • 1 tsp fennel / saunf
  • pinch of hing / asafoetida
  • 2 tbsp onion (finely chopped)
  • ½ tsp ginger garlic paste
  • 2 tbsp besan / gram flour
  • ¼ tsp garam masala
  • 1 tbsp coriander leaves (finely chopped)

Method

  1. firstly, in a small mixing bowl take ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, 1 tsp aamchur and ½ tsp salt.
  2. mix well making sure the spices are combined well.
  3. now add sliced bhindi and mix well.
  4. make sure to coat the spices well and rest for 15 minutes.
  5. in a kadai heat 3 tbsp oil and splutter 1 tsp cumin, 1 tsp fennel and pinch of hing.
  6. further saute 2 tbsp onion and ½ tsp ginger garlic paste.
  7. also saute 2 tbsp besan on low flame for 5 minutes or till the besan turns aromatic.
  8. add in prepared bhindi masala mix and saute for a minute.
  9. cover and simmer for 10 minutes or till bhindi gets cooked completely.
  10. make sure the bhindi turns dark and cooke completely.
  11. further add ¼ tsp garam masala and 1 tbsp coriander leaves. mix well.
  12. finally, serve besan bhindi masala recipe with rice / roti.

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.