Rajasthani cuisine is known for its rich flavors and use of aromatic spices. One of the beloved dishes from this region is Besan Bhindi, a flavorful and unique combination of crispy okra (bhindi) and gram flour (besan). This dish is a perfect blend of textures and tastes, with the crispiness of the okra and the richness of the besan creating a delightful vegetarian dish that can be served with roti or rice.
In this recipe, I’ll guide you through preparing Rajasthani Besan Bhindi, a dish that’s easy to make and sure to impress your family and friends.
Ingredients:
- Bhindi (Okra): 250 grams (washed and patted dry)
- Besan (Gram Flour): 3 tablespoons
- Oil: 2-3 tablespoons
- Cumin Seeds: 1 teaspoon
- Hing (Asafoetida): 1/4 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (adjust to taste)
- Coriander Powder: 1 teaspoon
- Garam Masala: 1/2 teaspoon
- Amchur Powder (Dry Mango Powder): 1/2 teaspoon
- Salt: to taste
- Fresh Coriander: for garnishing (optional)
Instructions:
- Prepare the Okra (Bhindi):
- Wash the bhindi thoroughly and pat it dry with a clean kitchen towel. This step is crucial to avoid sliminess while cooking.
- Cut off both ends of each okra and slice them into 1-inch pieces. Set aside.
- Prepare the Besan Mixture:
- In a small bowl, take the besan and add turmeric powder, red chili powder, coriander powder, garam masala, amchur powder, and salt. Mix well.
- Add a little water (about 1-2 tablespoons) and mix to form a thick paste. The besan should be slightly moist but not watery.
- Cooking the Bhindi:
- Heat oil in a large pan or kadai on medium heat. Add cumin seeds and let them splutter. Then, add the hing and stir for a few seconds.
- Add the sliced bhindi to the pan and sauté for 4-5 minutes until they begin to soften.
- Now, add the besan mixture to the pan. Stir well to coat the bhindi evenly with the besan paste. Cook on low to medium heat for 10-15 minutes, stirring occasionally, so the okra gets crispy and the besan turns golden brown. Make sure to cook until the okra becomes tender and crispy, but not burnt.
- Final Touches:
- Once the okra is cooked and crispy, taste and adjust the seasoning if needed.
- Garnish with freshly chopped coriander leaves (optional) and serve hot.
Tips for the Perfect Rajasthani Besan Bhindi:
- Drying the Okra: Make sure the bhindi is completely dry before you begin cooking. Excess moisture can cause the bhindi to become slimy.
- Spice Levels: Adjust the amount of red chili powder and amchur powder to suit your spice tolerance.
- Cooking Time: Cook the bhindi on low to medium heat for a longer time to ensure the okra becomes crisp and the besan is perfectly roasted.
- Variation: Some people add a bit of garam masala or ajwain (carom seeds) for an additional layer of flavor.
Serving Suggestions:
- Rajasthani Besan Bhindi pairs wonderfully with roti, paratha, or rice.
- Serve with a side of yogurt or raita to balance the spices.
- This dish also makes for a great packed lunch or side dish for festive meals.
Conclusion:
Rajasthani Besan Bhindi is a simple yet flavorful dish that embodies the essence of Rajasthan’s spicy and aromatic cuisine. Its crispy texture, combined with the savory besan coating, makes it a favorite for many. Perfect for a quick weeknight dinner or as a side dish at special gatherings, this recipe will surely bring a taste of Rajasthan to your home. Enjoy!
