Name: Besan Wali Bhindi
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Okra, bhindi, washed, dried, and chopped into 1-inch pieces; 1 medium Onion, sliced thinly; 2½ tbsp Gram Flour, besan, sifted; 3 tbsp Cooking Oil, needs a little extra oil to roast the besan; ½ tsp Carom Seeds, ajwain; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; 1 tsp Dried Mango Powder, amchur, for tang; 1 tsp Salt, added at the very end

45 mintotal

30 min hands-on15 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

In a small dry pan, roast the gram flour (besan) on low heat for 2-3 minutes until it turns aromatic and slightly dark. Remove and set aside to cool.
2–3 min
Heat the cooking oil in a wide pan over medium heat. Add the carom seeds (ajwain) and let them crackle.
Add the sliced onions. Sauté for 2 minutes until they just begin to soften but retain their crunch.
2 min
Add the chopped bhindi to the pan. Cook uncovered on medium-high heat for 6-8 minutes, tossing frequently, until the okra is tender and any sliminess has disappeared.
6–8 min
Lower the heat. Sprinkle the turmeric powder, red chilli powder, and coriander powder over the vegetables. Toss well to coat.
Sprinkle the pre-roasted besan and the dry mango powder (amchur) evenly over the bhindi. Mix vigorously so the oil and moisture bind the flour to the vegetables.
Roast the sabzi on low heat for another 3-4 minutes, stirring constantly. The besan should form a dry, crispy crust.
3–4 min
Turn off the heat, add the salt, give it a final mix, and serve.

How to tell it's done

Deeply roasted, tender-crisp pieces of okra and sweet onions enveloped in a spiced, nutty, and distinctly crumbly gram flour crust.

Getting it right

Tip

Pre-roasting the besan separately ensures that it doesn't remain raw while cooking with the okra. Adding salt at the very end ensures the bhindi stays impeccably dry and crispy.

What to serve it with

A phenomenal dry vegetable for packing in lunchboxes as it doesn't turn soggy. Pair with Dal and hot Rotis.

Maharashtrian Chawli Chi Bhaji

Chawli chi bhaji cooks cowpeas with onion and garlic into a thin Maharashtrian curry.

6 hr 45 minvegan

Maharashtrian Danyachi Amti

Danyachi amti is a thin Maharashtrian peanut broth eaten on fasting days, tempered in ghee with cumin.

25 minvegetarian

Maharashtrian Farasbi Chi Bhaji

Farasbi chi bhaji cooks green beans with crushed peanuts and garlic, dry and quick.

25 minvegan

Maharashtrian Flower Batata Rassa

Flower batata rassa is a thin Maharashtrian curry of cauliflower and potato, red with chilli.

40 minvegan

Maharashtrian Kaju Usal

Kaju usal cooks cashews in a thin Maharashtrian gravy with coconut and garlic.

1 hr 35 minvegan

Maharashtrian Kobi Chi Bhaji

Kobi chi bhaji cooks cabbage with soaked chana dal and fresh coconut, a Maharashtrian everyday sabzi.

55 minvegan

Ingredients