Rajasthani Besan Bhindi is a dry, flavorful side dish made from okra cooked with roasted chickpea flour (besan) and a blend of spices. This North Indian recipe, often called besan wali bhindi, is simple to prepare and makes a tasty accompaniment to rotis, parathas or rice.
About This Recipe
Besan Wali Bhindi is a popular everyday sabzi in Rajasthani households. Tender okra is lightly fried, then combined with a fragrant roasted besan masala and cooked briefly with onions and ginger.
The besan is toasted until aromatic, then seasoned with common spices such as cumin, coriander and Kashmiri red chili. Dry mango powder (amchur) brings a pleasant tang; you can add a squeeze of lemon at the end for extra brightness.
This dish uses a few pantry staples, is quick to make and packs well for lunches. If you want a change from the usual bhindi sabzi, the besan twist is a delicious option.
This Besan Wali Bhindi is:
- Delicious
- Vegan
- Tangy & Spicy (adjustable)
- Quick & Easy
- Perfect for everyday meals
- Great for packed lunches
Ingredients
Bhindi – Choose fresh, tender okra. Avoid very large pods with hard seeds as they are less tasty.
Oil – Vegetable oil is used here, though mustard oil or ghee work well depending on your preference.
Besan – Chickpea flour is the key ingredient. It is lightly roasted until fragrant and then mixed with spices.
Spices – Basic spices include cumin seeds, fennel seeds, hing (asafoetida), coriander powder, Kashmiri red chili powder, turmeric and dry mango powder. Kashmiri chili gives color without excessive heat; amchur adds tang.
Other – Onions and chopped ginger enhance flavor. Add slit green chilies if you prefer more heat, and finish with lemon juice to taste.
Step By Step Recipe
Heat vegetable oil in a pan over medium heat.
When the oil is hot, add the bhindi and fry until nearly cooked and slightly browned. Remove and set aside on a plate.
In the same oil, add cumin seeds, fennel seeds and a pinch of hing; let them sizzle for a few seconds to release their aroma.
Add besan and roast it, stirring continuously, until it turns slightly brown and becomes fragrant.
Mix in coriander powder, turmeric, red chili powder, dry mango powder and salt. Cook the spices with the besan for a few seconds.
Return the fried bhindi to the pan along with the onion and chopped ginger. Toss gently to coat with the besan-spice mixture.
Sprinkle a little water, cover and cook on low heat for 8–10 minutes until the bhindi is tender and the flavors meld. Finish with lemon juice, mix well and serve hot.
Frequently Asked Questions
For a gravy version, whisk some yogurt with roasted besan until smooth and lump-free. After the tempering, add the besan-yogurt mixture and spices, cook on low for 3–4 minutes, then add the fried bhindi. Cover and simmer for another 4–5 minutes. Garnish with chopped coriander.
To make a no-onion, no-garlic version, simply omit the onions and follow the same method. The roasted besan and spices still provide great flavor.
Besan (chickpea flour) is naturally gluten-free, but hing (asafoetida) can contain wheat. To keep the dish gluten-free, skip hing or use a gluten-free alternative.
For stuffed besan bhindi, prepare the besan masala as shown, slit each bhindi lengthwise and spoon in the masala. Fry the stuffed bhindi in oil, cover and cook on low heat until tender.
Besan is traditional and gives a distinctive taste. You could try a light dusting of rice flour, but the flavor and texture will differ from the classic recipe.
Storing Suggestions
Store Besan Bhindi in an airtight container in the refrigerator for 3–4 days. Reheat gently in a pan or microwave; sprinkle a few drops of water while reheating if it seems dry.
Serving Suggestions
Serve this bhindi with plain rotis, tawa parathas, laccha paratha or puris. It also pairs nicely with dal and rice for a complete meal. The dry texture makes it a good side for weekend or festive spreads.
Besan Bhindi Recipe
Ingredients
- 5 tablespoon Vegetable Oil
- 500 gram Bhindi (cut into 2 inch pieces)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- ¼ teaspoon Hing (asafoetida) — optional
- 2 tablespoon Besan (chickpea flour)
- 2 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Dry Mango Powder (amchur)
- Salt to taste
- 1 cup Onions (cut into large cubes)
- 1 teaspoon Ginger (chopped)
- 1 tablespoon Lemon Juice
Instructions
- Heat vegetable oil in a pan.
- When the oil is hot, add bhindi and fry until almost cooked. Remove and set aside.
- In the same oil, add cumin seeds, fennel seeds and hing; let them crackle.
- Add besan and roast until slightly browned and aromatic.
- Add coriander, turmeric, red chilli, dry mango powder and salt; cook for a few seconds.
- Add fried bhindi, onion and ginger; toss to combine.
- Splash some water, cover and cook for 8–10 minutes on low heat.
- Add lemon juice, mix well and serve hot.