Rajasthani Besanwali Bhindi: Crispy Okra with a Gram Flour Twist
Discover the culinary delights of Rajasthan with this flavorful Besanwali Bhindi recipe.
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