Besan-wali Bhindi

Yesterday I bought some bhindi from the vegetable market. It was green and fresh. So, I thought of making it with besan and sharing the recipe with you.

Bhindi in Hindi and Ladies Finger or Okra in English. This vegetable is our country's 'National Guest Sabji'. Any house you visit as a guest for lunch and dinner you will be served bhindi ki sabji. It is assumed that everyone on this earth likes it. 

A peculiar characteristic of bhindi is its stickiness. It is so because it contains a material called mucilage, which is basically a mixture of specialised proteins and sugars. Many people do not like its stickiness but I bet if cooked properly this vegetable is definitely a winner.

Many people have different methods of cooking Okra. I too cook it by various methods. Besan wali bhindi is something which is one of my most liked version and hence I am sharing it with you.

Besan-wali Bhindi

Serves 2 

Ingredients

250 gms     Bhindi/ Okra/ ladies finger   

3 - 4 tbsp    Oil    

2 tbsp        Besan/ Chana Dal Flour  
To Taste     Salt

1/2 tsp      Jeera/ Cumin

Pinch         Turmeric powder   

1 tsp          Red Chilli Powder             

1/2 tsp       Garam Masala  

 Pinch         Sugar                                  

1/2 tbsp     Dhania powder                  

1/2 tsp       Sesame

 Pinch        Amchur powder                 

Method

• Wash thoroughly and pat dry the Bhindi. 
• Cut each bhindi into one-inch long piece by giving it a slit.
• Take a pan and put the oil in it to heat.
• As the oil is warm add in the jeera, turmeric powder, sesame and the cut bhindi. Mix well.
• Let it cook on simmer. Do not cover the pan with any lid.
• When the bhindi is half cooked add the salt, sugar and besan.
• Now again let it cook on simmer. Keep stirring on regular intervals.
• Once the bhindi is completely cooked add in the chilli powder, garam masala, dhania powder and amchur powder. Mix well.
• Serve hot.

Tips: 

• To make bhindi use oil generously and do not cover it with a lid while cooking. Also add salt once it is half done. This will make the sabji non-sticky.
• Adding pinch of sugar to green vegetable while cooking will help retain its green colour.

Enjoy this sabji with puri, paratha or roti. Do subscribe to my blog to get regular post updates and share your experience in comment section below. 

Till then

Stay Happy Stay Healthy!