About My Recipe
Besan Bhindi, also known as Besan Wali Bhindi (Bhindi = Okra, Besan= Gram Flour)is indian bhindi recipe made with fleshy and sweet summer okra cooked in a masala of onion, garlic, besan and spices. It is a one-pan sabzi which takes under 30 minutes to make. I make this sabzi how mom used to make it. Her method is influenced by both the rajasthani besan bhindi as well as maharashtrian zunka (dry besan dish belonging to regional marathi cuisine). She got this recipe from one of her friends at work and slowly because everyone loves the combination of besan & bhindi, it became a regular during summers. This punjabi bhindi kadhi is another of our summer favorite. If you are a fan of bhindi sabzis and looking for an easy recipe that is something different, you will love it. It is no surprise that anything besan is super delicious, here the nuttiness of besan combined with the onions, garlic and spices like fennel, cumin and coriander make it taste so earthly. Okra isn’t slimy once the dish finishes cooking, the dish is perfectly spiced and comes together quickly. Read my tips later in the post about cooking bhindi to avoid sliminess. This vegan okra dish is sure to please everyone. It is delicious as a side with daal- rice or with soft warm rotis and a bowl of yogurt. I love such simple and light meals during summer. You can also pack it in tiffins.
Ingredients
Here are the ingredients you will need to make besan bhindi.
Bhindi (Ladyfinger/ Okra) - Choose slender, green bhindi that look shiny and are firm to touch. Avoid off season bhindi that have big hard seeds. You can use frozen whole bhindi as well in this recipe. Oil- Similar to most north indian dishes, here also I use mustard oil. Mustard oil and besan together give an amazing depth of flavors to this dish, however I completely understand that not everyone prefers the sharp pungent taste & aroma of mustard oil. You can substitute any cooking oil that you use regularly in your kitchen. Powdered Spices - Basic spices like Coriander, Red Chilli & Turmeric, Garam Masala (to finish) & Amchoor (dry mango powder to tang). Whole Spices - Cumin, Black Mustard & Fennel Seeds. Other Ingredients - Garlic, green chillies.
How Can I Make Sure that Bhindi Is Not Slimy
How do you keep Bhindi Green When Cooking
Okra is a delicate vegetable and when fresh, it cooks quite fast. To preserve the color of okra while cooking, firstly we don’t need to cover it for a long time. In this recipe, we begin by pan frying the okra and then finishing it in besan mixture. Pan frying on medium heat preserves the color and texture. Once you ahem mixed the okra with besan, just cover for a few minutes (3-4) to finish cooking and then saute a little bit on high heat. Dont let the bhindi steam for long- it will lose its green sheen.
How To Make Besan Bhindi (Visual Guide)
For written instructions, please see the recipe card.
