4 February 2016

Besanwali bhindi

          Besanwali bhindi has quite a few culinary interpretations. It could be gram flour-coated okra crisp fried or sautéed, spices could vary, and so on. This one here uses my mother's special spice mix that she prepares for a capsicum curry.


Ingredients :
Okra/Ladiesfinger/Bhindi (chopped into 1 cm long pieces) - 1 cup
Oil - 1 tbsp
Mustard seeds (sarson) - 1/2 tsp
Cumin seeds (jeera) - 1 tsp
Turmeric powder (haldi ) - 1/2 tsp
Salt to taste
Gram flour (Besan) - 1.5 tbsps

Spice mix :
Coriander seeds - 1 tbsp
Fenugreek seeds (Methi) - 1 tsp
Dry red chilies - 2 medium

Method :

1. Dry roast the spice mix ingredients, let cool and coarsely grind in a mixer.

2. Heat oil in a pan, add mustard seeds and let crackle. Add jeera and once it crackles as well follow it up with the cut okra and haldi. Mix well and let cook (uncovered) till about half done.

3. Add salt at this stage and let cook some more. Meanwhile dry roast the gram flour/Besan on low flame till it lets out an aroma. Take care not to over-roast it. Keep aside.

4. When the okra is 3/4th done, add the ground spices and mix well. Let cook while stirring occasionally for about 7-8 minutes more. Finally add the roasted besan, mix and let cook for just 2 minutes more. Remove and serve hot with desired accompaniment.

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