Besan Bhindi Recipe
Besan bhindi is a delicious Indian stir-fry where tender okra is coated with a flavorful, spiced gram flour mixture. It is packed with the nutty flavor of besan, making it a simple yet satisfying side dish. Serve this easy bhindi with dal, roti, or paratha for a comforting Indian meal.
Servings: 4 people
Ingredients
- 500 grams bhindi
- 5 tablespoons mustard oil or any other cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ¼ teaspoon hing (asafetida)
- 3 tablespoons besan (chickpea flour)
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon salt or to taste
- 1 cup onions cut into large cubes
- 2 green chilies slit in half
- 1 teaspoon grated ginger
- 1 teaspoon amchoor (dry mango powder)
Instructions
- Dry the okra completely. Wash the bhindi, then spread it on a kitchen towel and let it air-dry for at least 20 minutes, or pat it dry by hand. This is the single most important step, as any leftover water on the surface is what makes okra turn slimy in the pan. Cut the okra into 1-inch pieces.
- Fry the bhindi first. Heat oil in a wide kadhai or pan on medium-high heat. Add the bhindi and fry, stirring occasionally, until it’s almost cooked and lightly browned at the edges. Remove it to a plate. Frying it separately, before any spice touches it, seals the surface so it stays firm later.
- Toast the besan. In the same oil, add cumin seeds, fennel seeds, and hing. Let them sizzle for 4-5 seconds. Add besan and cook it on low heat, stirring constantly, until it turns a shade darker and smells nutty and toasty. Raw besan tastes bitter and chalky, so this step isn’t optional; give it a good two to three minutes.
- Add the spices. Add coriander powder, turmeric, Kashmiri red chili powder, and salt. Stir for a few seconds so the spices bloom in the hot oil, but don’t let them sit too long, or they’ll catch and turn bitter.
- Bring the bhindi back. Add the fried bhindi, onion, green chilies, and ginger to the pan. Splash in a little water; just enough to help the besan mixture cling to the okra without turning into a paste.
- Cover and finish cooking. Cover the pan and cook on low heat for 8 to 10 minutes, stirring once or twice. Keep the lid on for short stretches, not the whole time, since trapped steam is what brings back the sliminess you worked so hard to avoid.
- Taste and adjust. Switch off the heat. Add amchoor and mix well. Check the salt and tang. Add a squeeze of lime juice at the end if you want more sourness than the amchur alone gives you. Serve hot.
Nutrition
Calories: 250kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 688mg | Potassium: 527mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1205IU | Vitamin C: 35mg | Calcium: 130mg | Iron: 2mg
