Besan wali Bhindi is a subzi made by tempering okra in a besan and tomato based paste. This is one preparation that is neither dry or gravy based, making it a good option for party meals as it helps in both cases.
Check the blog for more easy to make regular sabzis like Stuffed Tinda with Moong Dal/ Stuffed Round Gourd with Green Gram, Palak (Spinach) Paneer Bhurji and Dry Dum Aloo | Bengali Style.
I’ve made this thrice in last 1 month with the intention of posting it. First I made and forgot to click the final dish photo, (ya, ya I know my photos really don’t create an impression but a woman gotta keep trying, eh?) then I didn’t have paneer to garnish on top. So finally I made it again making sure that this time I do click!
This is again from my mother’s delicacies like vegetable loaf, aam ka panna, thandai. This is very different from the usual okra veggies & goes very well with party menu as it is neither too dry or too wet. This a surely try out once recipe.
Even V has been praises and praises for this style of okra though he is not a great fan of this particular veg. Thanks mom for passing this on to us.
Besan wali Bhindi
- Slice okra lengthwise. If they are too long, you can further split them horizontally. Grind tomatoes & green chili together.
- Heat oil in a wok, add asafetida and cumin seeds. When the seeds sputter, add gram flour and roast lightly. Add tomato puree and fry it. Now add all the spices and roast again till they leave aroma and oil is released. The gravy will be a thick and on the drier side.
- Now add sliced okra into the prepared gravy and adjust salt if needed. Mix well & cook till done. Remove from wok and transfer in a serving dish. Garnish with grated paneer, onion & tomato rings, etc and serve hot.