Ingredients

The following ingredients have 4 Servings
  • Main ingredients:
  • 200 to 250 gm 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
  • â…› 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
  • For garnish:
  • ½ inch ginger julienned or cut into thin strips
  • ½ tbsp lemon juice
  • ½ tsp water
  • ½ tsp sugar
  • few chopped coriander leaves/dhania (optional)

Instruction

  • In a small bowl, mix together the ginger juliennes, lemon juice, sugar and water.
  • Keep this pickled ginger aside for a minimum of 40 mins to 1 hour or maximum of 3 hours.
  • Rinse and pat dry the okra/bhindi. slice off the crown and the tip of the bhindi.
  • Then make two or three slits on each bhindi, without breaking them.
  • Heat 3 tbsp oil in a pan. add the bhindi. saute them till they are crisp and browned.
  • Drain the bhindi on paper towels to remove excess oil.
  • In the same pan, add ½ tbsp ghee.
  • 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.
  • We should see the fat releasing from the besan.
  • Add the bhindi to the besan. Stir.
  • Then add all the spice powders (coriander, dry mango powder, red chilli powder and turmeric powder).
  • Stir well and sprinkle salt and ½ tbsp water. adding water is optional and we can also skip this step.
  • Stir and saute, until the roasted gram flour and spice mixture coats the bhindi well.
  • Lastly, add garam masala and give a stir.
  • While serving, garnish besan bhindi with the julienned ginger from the sugar syrup along with coriander leaves.
  • Serve besan bhindi masala hot with roti or chappati or as a side dish with dal rice or curry rice.