Every morning I struggle, thinking what I should pack ‘different’ for my husband’s lunch time tiffin. Though I normally prefer making everyday roti & sabzi but it gets boring & repetitive week after week. So, I have started tweaking those everyday sabzi & try to make it in different variations. Now, Bhindi/Okra/Lady Fingers are so so common in Indian households and I am sure you make Bhindi ki sabzi atleast once or twice in a week. Here is a quick & different version of Bhindi ki sabzi, inspired by my visit to Rajasthan in 2010 – ‘Rajasthani Besanwali Bhindi’! What I observed is that you will find extensive use of Besan/Chickpea/Gram Flour in their cuisine which is very unique. It was loved by everyone in my home & I did receive quite a lot of compliments too. It is a perfect sabzi to make in the morning when you have thousand of things to do!
PS: Do you see a kabab like thing in pictures, that I made for tiffin? It’s made from leftover Sindhi Sai Bhaji, I will share recipe for that soon!
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You will need:
250gm Bhindi/Lady Fingers/Okra – Slit in half length wise
1/4 Cup Gram Flour/Chickpea Flour/Besan
1/4 Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Red Chilli Powder
1/2 Tsp Fennel Seeds/Saunf Powder
1/2 Tsp Cumin Seeds/Jeera Powder
1/2 Tsp Dry Mango/Amchur Powder
1/4 Tsp Asafoetida/Hing
1 -2 Tbsp Water to sprinkle
Salt to taste
Serving: 2-3 Persons
Steps to Make Rajasthani Besanwali Bhindi:
- In a pan add oil & allow it to heat. Add cumin seeds & let it flutter.
- Add asafoetida followed by Lady Finger/Bhindi/Okra – slit in half lengthwise.
- Mix well. Let is cook on medium flame for 2-3 minutes. Give it a stir after 2-3 mins & let it cook again.
- Add salt to taste, turmeric powder & mix.
- Cook bhindi fot 8-9 minutes, stirring occasionally, till it gets a little crispier on medium flame.
- Once the oil separates, add besan/chickpea flour/gram flour, coriander powder, Red Chilli Powder, Sauf Powder, Jeera Powder, & Dry Mango Powder. Mix everything well.
- Cover with lid & let it cook for 3-4 minutes on low flame.
- Open the lid after 3-4 minutes, sprinkle some water if required, so it doesn’t stick to the pan.
- Mix & give it another 2-3 minutes, then turn off the gas.
- It’s ready to be served.
If you want to see how I made this Rajasthani Besanwali Bhindi,then head over to video recipe by clicking this link:
https://www.youtube.com/v/B5YMwNY7xEo?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata
Click “Print” or “PDF” button below if you want to save this recipe!