Rajasthani cuisine is known for its bold flavors, intricate spices, and creative twists on everyday dishes. One such dish that is an absolute favorite in many households is Besan Bhindi. A combination of ladyfinger (bhindi/okra) and besan (gram flour), this dish brings together the crunchy texture of the vegetable with the rich, savory flavors of the flour, making it a unique and irresistible part of Rajasthani meals. If you are looking to try something different with bhindi, then this recipe is a must-try.
Ingredients:
- Bhindi (Ladyfinger/Okra): 250g
- Besan (Gram Flour): 2 tbsp
- Oil: 2-3 tbsp (for frying)
- Onion: 1 medium, finely chopped
- Tomato: 1 medium, chopped
- Green chilies: 2, slit
- Ginger-garlic paste: 1 tsp
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Cumin seeds: 1/2 tsp
- Asafoetida (Hing): A pinch
- Salt: To taste
- Fresh coriander leaves: For garnishing
Instructions:
Preparation:
- Wash and Cut the Bhindi: Start by washing the bhindi thoroughly and patting it dry with a kitchen towel to remove any moisture. This step is crucial to avoid sliminess in the dish. Cut the bhindi into 1-inch pieces.
- Roast the Besan: In a pan, dry roast the besan on low heat for about 2-3 minutes. Keep stirring continuously to avoid burning. The besan should become aromatic and slightly golden. Once done, set it aside.
Cooking the Dish:
- Fry the Bhindi: In a heavy pan or kadhai, heat 2 tbsp of oil over medium heat. Add the chopped bhindi and sauté it until it turns crispy and lightly browned. Keep stirring occasionally to ensure even frying. This step will take about 8-10 minutes. Once done, remove the bhindi from the pan and set it aside.
- Prepare the Spice Mixture: In the same pan, add a little more oil if needed. Add cumin seeds and let them splutter. Next, add a pinch of asafoetida (hing) and the finely chopped onions. Sauté the onions until they turn golden brown.
- Add the Ginger-Garlic Paste and Tomatoes: Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears. Add the chopped tomatoes and cook until they soften and release oil.
- Spice it Up: Once the tomatoes are cooked, add turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook for another 2 minutes to blend the spices.
- Combine Bhindi and Besan: Now, add the fried bhindi to the pan with the cooked spice mixture. Stir gently to coat the bhindi with the spices. Sprinkle the roasted besan over the bhindi and mix well. The besan will give a nice coating and a crisp texture to the bhindi. Cook for another 5 minutes on low heat to let the flavors meld together.
Final Touch:
- Garnish and Serve: Once the bhindi is cooked well and the besan is slightly crispy, turn off the heat. Garnish with fresh coriander leaves.
Serving Suggestions:
- Rajasthani Besan Bhindi pairs beautifully with roti, paratha, or steamed rice. You can serve it with a side of yogurt to balance the spiciness and richness of the dish.
Tips:
- Ensure that the bhindi is dry before frying to avoid the sliminess that can sometimes appear in bhindi dishes.
- You can adjust the spice level according to your taste, adding more or less chili powder as per your preference.
- For extra flavor, you can add a pinch of garam masala towards the end.
Why You’ll Love This Dish:
Rajasthani Besan Bhindi is not just a regular bhindi sabzi. The roasted besan adds a unique depth of flavor and a slight crunch that makes this dish stand out. The blend of spices with the crispiness of the ladyfinger creates a dish that’s both satisfying and full of flavor. It is a great way to elevate your everyday bhindi and add a touch of Rajasthan to your meal!
Give this dish a try, and you will surely find a new favorite way to enjoy okra!
