Besaniya bhindi recipe,Rajasthani besan bhindi recipe,Besanwali Bhindi masala

A delicious bhindi recipe from rajasthan which uses besan (chickpea flour) and ladys finger bhindi.



A dry, aromatic, tangy and spiced okra curry from the rajasthani cuisine.Bhindi can be cooked in various ways like,stuffed bhindi,bharli bhindi,bhindi do pyaza,bhindi masala, bhindi stir fry,bhindi raita,aloo bhindi

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year.

 

i have sauted the okra. the frying or sauting okra before you prepare the curry reduces the sliminess in the okra.


gram flour is roasted and later spices are added in the dish. this is also a no onion no garlic recipe

This crisp, spiced and masala coated besaniya bhindi  goes very well with chapatis or phulkas or dal rice

Ingredients :

Bhindi(lady’s finger/Okra)- 250 grams
Oil - 2 ½ tbsp
Heeng(asafoetida) - 1 pinch
Jeera(cumin seeds) - 1 tsp
Turmeric powder - ¼ tsp
Green chillies - 4(cut into 2 long halves)
Besan(gram flour) - 1 tbsp
Dhaniya(coriander) powder - 1 tsp
Saunff(fennel) - 1 tsp
Aamchur(mango) powder - ½ tsp
Salt - add to taste or ¾ tsp
Red chilli powder - less than ¼ tsp
Garam masala - ¼ tsp
Green Dhaniya(coriander) - 1 tbsp(finely chopped)

for garnish:

½ inch ginger julienned or cut into thin strips
½ tbsp lemon juice
½ tsp water
½ tsp sugar
few chopped coriander leaves/dhania

method:
1.Wash Bhindi properly, drain water  and wipe them with a cloth till they are dry .you can keep them below a fan for half an hour so that they become completely dry.
Cut the edges off the Bhindi on both ends, now cut them into 2 halves vertically. If Bhindi is too long then it can be cut into 4 pieces.
2.in a small bowl, mix together the ginger juliennes, lemon juice, sugar and water.heat 3 tbsp oil in a pan. add the bhindi. saute them till they are crisp and browned.drain the bhindi on paper towels to remove excess oil.
3. in the same pan, add ½ tbsp ghee.add the besan/gram flour and fry the besan till it changes color and becomes aromatic. keep on stirring while frying the besan so that it does not get burnt.

4.Pour oil in a Kadhai(pan) and heat. Once the oil heats put Heeng and Jeera to it. As you fry Jeera add turmeric powder and chopped green chillies followed by Besan, Dhaniya powder and Saunff powder. Stir fry the spices till Besan turns light brown and you get a flavorsome smell of the spices.
5 Add Bhindi to the fried spices along with Aamchur powder, salt, red chilli powder, and Garam masala.Cover Besan Bhindi Masala and allow it to cook on a low flame for 4-5 minutes. Now open the lid and check if Bhindi has turned soft, leave Bhindi uncovered for 1-2 minutes and let it cook as ypu stir it.
6 Stir Bhindi using a spoon and allow it to fry till all the spices and roasted besan coat bhindi well
7 while serving, garnish besan bhindi with the julienned ginger from the sugar syrup along with coriander leaves.