Monday, May 4, 2009

Besan wali Aloo – Bhindi (Crunchy Okra)


If you are in a mood of cooking Bhindi (Okra) differently, without using onion-garlic, probably this is the recipe for you. It is also known as Rajasthani style Bhindi. Besan gives a crunch to the dish.
For Besanwali Aloo-Bhindi [4 servings]

(Okra) whole – 1lbs fresh or frozen
Potatoes – 2 (peel and cut long slices)
Besan (Bengal gram flour) – ½ cup
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Olive oil – 4 tbsp

Dry Spices:
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Amchur powder(dried mango powder) – ½ tbsp
Kitchen King masala – 1 tsp
Salt as per taste

  • Wash fresh Bhindi in plenty of running water and dry it thoroughly with the kitchen towel. If using frozen, thaw the frozen bhindi in microwave for 3 minutes. Cut the tops and tails and slice lengthwise in half.
  • In a pan, heat 2 tbsp oil. Add sliced bhindi and shallow fry it till it turns half green and half golden brown. Keep fried bhindi aside.
  • In the same pan heat 2 tbsp oil again. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add sliced potatoes. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 5 minutes.
  • Add fried bhindi to sautéed potatoes. Add one spoon at a time besan to the bhindi and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly. 
  • Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix carefully without mashing bhindi or potatoes.
Enjoy hot with fresh roti or paratha.

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