A dry, aromatic, tangy and spiced okra curry from the rajasthani cuisine.
Being a rajasthani recipe, along with the spices besan or gram flour is also used. the original recipe calls for frying the okra. to cut down on the fat, I have sauted the okra. the frying or sauting okra before you prepare the curry reduces the sliminess in the okra.
Bram flour is roasted and later spices are added in the dish. there is also no other veggie like onions, tomatoes etc added. so there is less chopping work and the recipe is very easy.
200 to 250 grams small sized bhindi/okra
4 tbsp gram flour/besan
1 tsp coriander powder/dhania powder
1 tsp dry mango powder/amchur powder
½ tsp red chilli powder/lal mirch powder
¼ tsp turmeric powder/haldi
⅛ tsp to ¼ tsp garam masala powder
½ tbsp water (optional)
3 tbsp oil for sauting the bhindi
½ tbsp ghee for frying the besan
salt as required
½ inch ginger julienned or cut into thin strips
½ tsp lemon juice
½ tsp water
½ tsp sugar
few chopped coriander leaves/dhania (optional)
1 In a small bowl, mix together the ginger juliennes, lemon juice, sugar and water.
2 Keep this pickled ginger aside for a minimum of 40 mins to 1 hour or maximum of 3 hours.
3 Rinse and pat dry the okra/bhindi. slice off the crown and the tip of the bhindi.
4 Then make two or three slits on each bhindi, without breaking them.
5 Heat 3 tbsp oil in a pan. add the bhindi. saute them till they are crisp and browned.
6 Drain the bhindi on paper towels to remove excess oil.
7 In the same pan, add ½ tbsp ghee.
8 Add the besan/gram flour and fry the besan till it changes color and becomes aromatic. keep on stirring while frying the besan so that it does not get burnt.
9 You should see the fat releasing from the besan.
10 Add the bhindi to the besan. stir.
11 Then add all the spice powders (coriander, dry mango powder, red chilli powder and turmeric powder).
12 Stir well and sprinkle salt and ½ tbsp water. adding water is optional and you can also skip this step.
13 Stir and saute, until the roasted gram flour and spice mixture coats the bhindi well.
14 Lastly, add garam masala and give a stir.
15 While serving, garnish besan bhindi with the julienned ginger from the sugar syrup along with coriander leaves.
16 Serve besan bhindi masala hot with roti or chappati or as a side dish with dal rice or curry rice.
You can make this spicy and tasty recipe at home, so if you loved this post then please like and share it with your friends and family!