Rajasthani Besan Wali Bhindi Recipe: A perfect recipe for Lunch Tiffin!

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:

1. In a pan add oil & allow it to heat. Add cumin seeds & let it flutter.
2. Add asafoetida followed by Lady Finger/Bhindi/Okra – slit in half lengthwise.
3. Mix well. Let is cook on medium flame for 2-3 minutes. Give it a stir after 2-3 mins & let it cook again.
4. Add salt to taste, turmeric powder & mix.
5. Cook bhindi fot 8-9 minutes, stirring occasionally, till it gets a little crispier on medium flame.
6. 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.
7. Cover with lid & let it cook for 3-4 minutes on low flame.
8. Open the lid after 3-4 minutes, sprinkle some water if required, so it doesn’t stick to the pan.
9. Mix & give it another 2-3 minutes, then turn off the gas.
10. 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!