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Besanwali Bhindi

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Besanwali Bhindi

I have a huge respect and admiration for Rajasthani Cuisine for the simple reason that despite the lack of fresh vegetables owing to the hard terrain the people of that region still manage to dish out such delectable dishes that are not only tasty but also happens to be very healthy. This is one such recipe that is passed down to us over many generations. I make it often, as Arun loves Okra / Bhindi very much. In fact he loves it so much that he eats it raw. I have to shoo him away often and keep an eye on the cut okra else there will not be enough left to cook.

 

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Besanwali Bhindi  (Printable Recipe)

You’ll need:

Ladies Finger / Okra – 1/2 Kgs
Besan / Kadalai Maavu – 1 cup
Red chilli powder – 2 – 3 tsp
Coriander Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Amchur Powder – 1 tsp
Omam / Ajwain – 1/4 tsp
Cumin Seeds – 1/2 tsp
Salt – to taste
Oil – 5 tbsp

 

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Method:

Wash and wipe the okra. Trim both the ends. Cut them into two or you can also use it as whole. Make a slit in the center with a sharp knife and keep aside.

 

In a bowl mix together besan, spice powders, omam, a tsp of oil and salt together. Sprinkle water little by little and mix into a dough.

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    Proceed to stuff the okra with this dough through the slit made while trying to keep it intact in the process.

     

    Heat a flat skillet with oil. Add cumin and when it crackles arrange the stuffed okras one next to the other. Add if there is any stuffing left over on it and close with a lid. Cook over medium flame while turning the okras now and then to get it cooked on all sides.

     

    The end dish is totally left to your choice. Some prefer it to be roasted well and crisp and others prefer it soft and to keep the color of the okra unchanged. So continue to cook to your choice.

     

    Actually these stuffed okras go well with both rice and also with rotis.

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    Notes:

    • Wipe the okra well before proceeding. There should not be any moisture.
    • You can also lemon juice instead of Amchur powder.
    • Using lemon juice also helps in maintaining the green of the Okra.
    • If you do not like Ajwain you can also use Asafetida instead.

     

     

     

     

     

     

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    Comments

    3. Mom made this today for lunch!!! Your version looks fantastic & mouthwatering too..This is the best bhindi dish for us..Not fond of bhindi curries too much as you dont get that good taste…
      Prathima Rao
      Prats Corner

      Reply

    8. Bhindi looks very flavourful Radhika! There are very few ways we know to cook it in Mangalore..usually in a gravy or a simple steamed form with coconut garnishing – called the foogath or thel piav. I dont know to make bhindi varieties even though I love it, thanks for sharing this lovely recipe!!

      Reply

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