Rajasthani Besan Bhindi is a dry side dish of okra cooked with chickpea flour and spices. This North Indian besan wali bhindi is easy to make and tastes delicious. Here is how to make it.
Here are some more Bhindi Recipe, that can be enjoyed for your everyday meals – Achari Bhindi, Dahi Bhindi, Bhindi Do Pyaza, Bharwa Bhindi, and Punjabi Kurkuri Bhindi.
About This Recipe
Besan Wali Bhindi Recipe is a simple everyday Sabzi which is made in almost every Rajasthani household for their everyday meals.
Besan Bhindi is prepared with Okra or Ladies Finger where Bhindi is fried and then later cooked with a besan or chickpea flour-based masala. This Besan masala is roasted and then spiced with regular spices.
Onion and Ginger are also added along with the fried Bhindi and then cooked for about 8 to 10 minutes. This Sabzi gets its tanginess from the dry mango powder, but if you like to add more tanginess like me, just add in some lemon juice at the end.
This is super easy to make and is prepared with just a few everyday ingredients. This is also one of my favorite sabzis to pack in Lunch Box along with Phulka or Parathas.
If you are bored of your regular Bhindi Sabzi, give it a twist with a little besan and make this super easy and delicious Sabzi.
This Besan Wali Bhindi is,
- Tangy & Spicy
- Quick & Easy
- Perfect for everyday meals
- Apt to pack in Lunch Box
Bhindi – Always choose bhindi or okra that is fresh and tender. Large bhindi with big seeds do not have any taste and it is not advised to eat it.
Oil – I prefer to cook my curries in mustard oil. In this recipe, I have used vegetable oil but you can always use any oil of your preference. Even ghee works great here.
Besan – Besan or Chickpea Flour is the star ingredient of this recipe. It is lightly roasted and then mixed with other everyday spices before you mix it with onions and bhindi.
Spices – You will need everyday basic spices to make this curry. Cumin seeds, fennel seeds, hing, coriander powder, Kashmiri red chili powder, turmeric powder, and dry mango powder is what I have used.
Dry Mango Powder adds a great tangy taste in this sabzi and Kashmiri red chili powder gives it a nice color without making it too spicy.
Others – Adding some onion, ginger, and lemon juice make this recipe a star.
You can also add in some slit green chillies, if you like to make it spicy.
Step By Step Recipe
Heat vegetable oil in a pan.
Once the oil is hot, add bhindi and fry until almost cooked.
Once is bhindi is cooked, remove the bhindi on a plate.
In the same oil, add cumin seeds, fennel seeds and hing and let them crackle for a few seconds.
Add besan and fry until it is slightly browned and aromatic.
Add coriander powder, turmeric powder, red chilli powder, dry mango powder and salt to taste and cook for a few seconds.
Now add fried bhindi, onion and ginger.
Splash some water over the bhindi. Cover and cook for 8-10 minutes. Add lemon juice and mix well. Serve hot.
Frequently Asked Questions
To make the gravy version of the same, you can mix some yogurt along with besan. Mix it properly, so that there are no lumps formed.
Once you add the tempering, add in the besan yogurt mixture and all the spices. Cook the gravy on low flame for about 3 to 4 minutes, and then add fried Bhindi.
Cover the pan and let it cook for 4 to 5 minutes more on low heat. Garnish with finely chopped coriander leaves and your Bhindi Besan Masala Gravy is ready.
To make the No Onion No Garlic Besan Bhindi, just skip adding onions. Follow the same instructions to make this Sabzi.
This Sabzi has Hing or Asafoetida as one of its ingredients, which contains gluten. You can avoid adding it, to make this Besan Bhindi gluten-free.
To make the Stuffed Besan Bhindi, make the besan mixture the same way shown in this recipe, but instead of mixing it with Bhindi and Onion, stuff the masala into the Bhindi.
To stuff, cut the Bhindi from top and end. Next, slit the Bhindi from the middle and stuff the besan masala into the Bhindi. Now, heat oil, add the stuffed Bhindi, cover the pan and cook until Bhindi is soft and tender.
I always prepare it with Gram Flour, but you can also try it with rice flour, but the taste will be different.
This Besan Bhindi will last in the fridge for about 3 to 4 days, when stored in an air tight container. Reheat in a microwave or pan and if you feel it has become a little dry, sprinkle a little water while reheating.
It tastes delicious along with Tawa Paratha, Roti, Laccha Paratha, or even Puri. It will also taste great with a Dal and Rice combination.
You can even serve it as a dry side dish with your weekend or festive meals.
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Besan Bhindi Recipe
- 5 tablespoon Vegetable Oil
- 500 gram Bhindi (cut into 2 inch pieces)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- ¼ teaspoon Hing
- 2 tablespoon Besan
- 2 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Red Chilli Powder
- 1 teaspoon Dry Mango Powder
- Salt (to taste)
- 1 cup Onions (cut into large cubes)
- 1 teaspoon Ginger (chopped)
- 1 tablespoon Lemon Juice
- Heat vegetable oil in a pan.
- Once the oil is hot, add bhindi and fry until almost cooked.
- Remove the bhindi on a plate.
- In the same oil, add cumin seeds, fennel seeds and hing and let them crackle for a few seconds.
- Add besan and fry until it is slightly browned and aromatic.
- Add coriander powder, turmeric powder, red chilli powder, dry mango powder and salt to taste and cook for a few seconds.
- Now add fried bhindi, onion and ginger.
- Splash some water over the bhindi. Cover and cook for 8-10 minutes.
- Add lemon juice and mix well. Serve hot.
Did you make this recipe? Let me know!