Besanwali Bhindi

 

I am not fond of okra(bhindi)..and detest the slimy taste if not cooked well..And yet it features in my blog..Thats a liitle abtruse inst it? Well wheneve i dont like a veggetable, i try and experiment with it again and again until i get a pallatable taste that resonates with me. many time of course, I have met without success in finding a way to gulp up that not so likable veggetable even after trying to make a difference to the dispisable veggie.
Bhindi is one such veggie..Except the bhindi masala(cooked in tomato gravy) i am not too fond of the dry bhindi..coz most often it is cooked in such a way that it stands slimy..Or its given a crispy texture with a generous amount of oil infused. Having read ,serached, i fell in love with two dishes which are not only simple but absolutely delicious with a certain texture to the bhindi..These are the achari bhindi and the bhindi with besan.

For now, here is my quick fire way of preparing this amazing dry receipie..This is not my invention but read in some blog which i dont remember and it was a maharastrian way i guess..

Okra(Ladyfinger/Bhindi)-100 gms
Gramflour(Besan)-10 gms
Cumin seeds-1/ 2tsp
mustard seeds-1/2 tsp
Turmeric powder- 1/2 tsp
dry mango powder-1/2 tsp
garam masala powder-1/2 tsp
tawa fry masala -1 tsp
cumin (jeera)powder- 1 tsp
coriander(dhaniya) powder- 1tsp
Red chilli powder- 1/2 tsp
Oil- 2 tbsp
Salt – as per taste
Asafodeia(hing)- a pinch
lime juice- few drops
onion- i small sliced
For tempering:
Ghee-11/2 tsp
mustard seeds-1/2 tsp
cumin seeds-1/2 tsp
Dry red chilly-1 broken into peices

Method:
Wash the okras(bhindis) and pat dry. This is the most important trick for frying bhindis that they have to be completely dry ,otherwise the water along with its own slimy texture with stick to the bottom of the pan and will give a sticky texture.

Once dry, cut the edges and cut them into two to three long pieces .For each peice, make a slit from one end (dont slit it into half) until a little away from the other end.

Take a bowl and mix all the powders( cumin, coriander,turmeric,dry mango powder, red chilli powder, garam masala, tawa fry masala).Add a little oil if you wish and stuff into the slits of the bhindi..This is not really a stuffing but just that the masala goes into the bhindi and its easy when cooked ..

Take a pan, drop oil, add  asafodeia, red chilli and onions..fry the onions untill transparent and add the gramflour(besan)…Once fried ,add the okras(bhindis) and the remaining masala that went into as stuffing. Adjust seasoning and salt . Fry on high flame ,then reduce and cover the lid and fry on low flame..remove the cover and add additional besan( that which was roasted earlier) if you require and need the gramflour(besan )to coat the bhindis along with the masalas..Just stir fry and see that the besan does not get burned. If it gets dry put in additional oil but do not put even a drop of water.It will make the bhindis and besan sticky .Finish with lime juice or dry mango powder..

Tip: You might roast the gramflour(besan) seperately and keep and add it just a little before you are ready to put off the flame.This way the besan does not stick to the bottom of the pan and retains its flavour.

Additionaly for a rich aroma, give  a tempering of Desi ghee( form of clarified butter as explained in my earlier posts) with cumin seeds , mustard seeds and dry red chilli on top..The aroma of the ghee will linger on and add a flavour to the entire dish..It suddently take sthe form of  royal dish with the tempering…Absolutley delight to go with phulkas or rotis…

Am sure even a person like me who isnt a okra(bhindi )eater will warm up to this dish just like i did..So what are you waiting for??

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