Besan wali Bhindi

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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.

Okra in Gramflour Gravy

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!

Okra in Gramflour Gravy

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.

Okra in Gramflour Gravy (Bhindi in Besan Gravy)

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.

Okra in Gramflour Gravy

Besan wali Bhindi

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4

Ingredients

  • ½ kg okra bhindi
  • 1 tbsp gram flour besan
  • 300 gram tomatoes
  • 2-3 green chilies
  • 2 tsp coriander powder
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp cumin seeds
  • ¼ tsp asafoetida
  • ¼ cup vegetable oil
  • to taste salt

Instructions

  • Slice okra lengthwise. If they are too long, you can further split them horizontally. Grind tomatoes & green chilli together.
  • Heat oil in a wok, add asafoetida 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.

Notes

Okra is a very forgiving veg and you can create it in many flavors as per your preference.

Join the Conversation

  1. Hey Deepali, that is a great recipe and I thoroughly enjoy your clicks too, keep it up girl !!!

  2. Thanks Priya. You are very encouraging :)

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