Rajasthani Besanwali Bhindi: Crispy Okra with a Gram Flour Twist
A Culinary Journey to Rajasthan: Unveiling the Delights of Besanwali Bhindi
Craving a vegetarian dish that’s both flavorful and satisfying? Look no further than Rajasthani Besanwali Bhindi! This traditional recipe features tender okra (ladyfingers) coated in a fragrant gram flour (besan) mixture, resulting in a delightful combination of crispy and savory textures.
A Taste of Tradition: Exploring Rajasthani Cuisine
Besanwali Bhindi is a staple in Rajasthani cuisine, a vibrant culinary tradition hailing from the northwestern region of India. Renowned for its bold flavors and unique dry cooking techniques, Rajasthani food reflects the state’s arid climate and nomadic history.
One of the hallmarks of Rajasthani cuisine is its emphasis on using minimal water during cooking. This technique allows vegetables like okra to release their natural moisture, resulting in dishes with a distinct dry texture. Besanwali Bhindi perfectly exemplifies this principle, achieving a beautiful crispness in the okra while infusing it with an aromatic blend of spices.
The Magic of Besan: The Key Ingredient
The star of Besanwali Bhindi lies in its coating – the gram flour, also known as besan. This versatile chickpea flour adds a nutty richness to the dish, beautifully complementing the earthy flavor of the okra. The gram flour not only enhances the taste but also plays a crucial role in achieving the signature crispy texture. As the besan cooks, it forms a light coating around the okra, creating a delightful contrast between the soft interior and the crisp exterior.
Unveiling the Spice Symphony
Beyond the besan, the magic of Besanwali Bhindi lies in its vibrant spice blend. This recipe features a combination of warming spices like turmeric and garam masala, along with a touch of heat from red chili powder. The addition of fennel seeds and coriander powder adds a layer of complexity, while dry mango powder (amchur) provides a hint of tanginess that perfectly balances the richness of the besan.
Craving a vegetarian dish that’s both flavorful and satisfying? Look no further than Rajasthani Besanwali Bhindi! This traditional recipe features tender okra (ladyfingers) coated in a fragrant gram flour (besan) mixture, resulting in a delightful combination of crispy and savory textures.
Other Recipes you may like:
- Malai wali bhindi recipe (Okra in rich creamy gravy)
- Hyderabadi Bhindi masala recipe (Okra in Tomato and Curd gravy)
- Crispy crunchy bhindi (Crispy okras with mild masalas)
Ready to cook? Let’s get started!
Rajasthani Besanwali Bhindi: Crispy Okra with a Gram Flour Twist
Ingredients
- 1/4 cup besan gram flour
- 15-20 small ladyfingers okra (bhindi)
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 1/2 tsp fennel seeds
- 2 tsp red chili powder adjust for spice preference
- 1 tbsp coriander powder
- 1 1/2 tsp roasted cumin powder
- 1 tsp dry mango powder amchur
- 4 tbsp oil
- 1/2 tsp nigella seeds kalonji
- 8-10 small shallots or 2-3 medium onions
- Salt to taste
For Garnishing
- Fresh coriander leaves
Instructions
- Prep the okra: Trim the ends of the okra and make a slit along one side, but don't cut all the way through.15-20 small ladyfingers
- Spice it up: In a bowl, combine salt, turmeric powder, garam masala, roasted cumin powder, amchur, fennel seeds, red chili powder, and coriander powder. Mix well.1/2 tsp turmeric powder, 1 tsp garam masala, 1 1/2 tsp fennel seeds, 2 tsp red chili powder, 1 1/2 tsp roasted cumin powder, 1 tsp dry mango powder, Salt to taste, 1 tbsp coriander powder
- Stuff the okra: Fill the slits in the okra with the spice mixture. Rub any remaining spice mix over the okra and toss with a tablespoon of oil. Set aside.15-20 small ladyfingers
- Sauté the base: Heat the remaining oil in a pan or wok. Add the nigella seeds and sauté until fragrant.4 tbsp oil, 1/2 tsp nigella seeds
- Onion time: Add the shallots (or sliced onions) and cook for a minute until softened.8-10 small shallots
- Golden besan: Stir in the gram flour and cook for a couple of minutes, stirring constantly to prevent burning.1/4 cup besan
- Star of the show: Gently add the stuffed okra to the pan and mix well.15-20 small ladyfingers
- Low and slow: Lower the heat, cover the pan, and cook for 15-20 minutes, stirring occasionally. The okra should be tender and crispy.
- Finishing touches: Garnish with fresh coriander leaves and serve hot alongside roti or rice for a complete and satisfying meal.Fresh coriander leaves
I love besanwali bhindi and often cook it at home. This looks yum.