Besan Bhindi Masala
Ingredients
- 200 gm Bhindi
- 6 tbsp Gram Flour
- ½ cup Onion
- 3-4 Cloves
- ½ inch Ginger
- 1-2 Green Chilli
- 1 pinch Asafoetida
- ½ tsp Carom Seeds
- ½ tsp Cumin Seeds
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Dry Mango Powder
- ¼ tsp Garam Masala Powder
- Water
- 2-3 tbsp Oil
- Salt
Instructions
- Wash and dry Bhindi/okra completely. Take the stem out and cut it diagonally in 1-2 “ pieces and keep aside.
- Roughly chop onions and keep aside. In mortar pestle ground together chilly, garlic and ginger. Make a coarse paste and keep it aside.
- Take gram flour/besan in a bowl and mix it with water and make a thick paste as shown in video.
- Now heat the oil in a pan at medium heat. When oil is hot add asafetida, carom seeds and cumin seeds. Let them splatter and then add ground ginger garlic paste.
- Saute ginger garlic till it's raw smell is gone and garlic turns little pink in color. Now add chopped onions, mix and cook till onions are little soft and slightly pink in color.
- Once onions are little soft add turmeric powder and mix it well. Now add chopped Bhindi, salt and mix everything.
- Cover and cook Bhindi on medium flame for 3-4 minutes, after that reduce the heat to low and cook Bhindi till they are soft.
- It may take 8-10 minutes. Keep stirring it after every 2 minutes to avoid from burning and sticking.
- Once Bhindi is soft enough push them in the center and pour besan (gram flour) mixture on the sides as shown in video.
- Cover and cook it on medium low flame for 3-4 minutes or till besan is dried up. Once besan is dry enough break it in small pieces with your spatula as shown in the video.
- Mix it well with Bhindi. Now add red chilly powder, coriander powder, dry mango powder and garam masala.
- Mix everything well and let sabzi cook with masala for few minutes. Besan wali Bhindi is ready to serve. Garnish it with chopped coriander leaves. Serve besan wali Bhindi with hot chapatti or parathas.
Video
Notes
Shilpi’s Quick Tricks
- Always pat dry bhindis with cotton cloth or tissue paper before cooking. Otherwise bhindis will become slimy.
- I have used green chilly, red chilly and garam masala which makes this Bhindi little spicy. You can reduce level of spiciness according to your taste buds.
- We used salt twice in this recipe one time in gram flour and second time in bhindis. Be careful just add small amount of salt both time.
- Add besan/gram flour mixture only when bhindis are fully cooked and we are not going to cook sabji for long time after that.
Tried this recipe?Let us know how it was!