Besan Wali Bhindi
Bhindi is one of my favourites but as I got bored of the regular bhindi fry, i decided to experiment with the recipe. I sauteed besan fried bhindi with tomatoes and onions and it turned out to be wonderful. My husband who was a little skeptical at first absolutely loved it!!!
- Bhindi ( Lady fingers / Okra ) - 250 gms
- Besan ( Gram Flour ) - 2.5 tbsp
- Onions ( Pyaaz / Kanda ) - 1 medium (chopped)
- Tomatoes ( Tamatar ) - 1 medium (chopped)
- Oil - For frying
- Ajwain ( Carom Seeds ) - 1/4 tsp
- Salt - As per taste
- Red chilli powder ( Lal Mirch ) - 1/4 tsp
- Coriander ( Dhaniya ) Powder - 1/4 tsp
- Turmeric Powder ( Haldi ) - 1/8 tsp
- Amchoor ( Dry Mango Powder ) - 1/4 tsp
- Water - If needed
1 Wash the bhindi thoroughly and leave them in a strainer. Dry them out completely. You can use a towel to do this.
2. Slit the lady finger into 2 or 4 parts (depending on the thickness) lengthwise. If the bhindi is too long, divide into 2 parts to reduce the length to half.
3. Put the bhindi pieces in a bowl and add the besan and salt to it. Mix well and leave for 10 minutes. The bhindi should get coated with besan. No water needs to be added since bhindi has sufficient moisture and juices of its own.
4. Now heat oil in a kadhai and fry the bhindi in batches. Fry till the bhindi is crisp golden brown in colour and remove on paper towels on a plate to drain off any extra oil.
5. In another kadhai, add 1/2 to 1 tbsp oil (as per preference) in which the bhindi was fried. Remember that the fried bhindi will also have some oil of its own.
6. Add the ajwain seeds and splutter them.
7. Add the chopped onion and saute till they turn golden brown in colour.
8. Add the chopped tomatoes and saute for another 2-3 minutes.
9. Add all the spices and mix well for 1-2 minutes. Remember that we have already added salt to the bhindi before frying. So adjust the salt levels accordingly.
10. Now add the fried bhindi and mix well for 4-5 minutes. The bhindi is ready. Serve hot with rotis, parathas or pooris.