Introduction:

The first time I made Bhindi Besan ki Sabji, I was pleasantly surprised by how simple ingredients could result in such a flavorful dish. It was during one of those evenings when I craved something comforting yet quick to make, and I remembered my mother mentioning this dish when I was younger. She would often prepare it on busy weeknights, and the smell of roasted gram flour coating the bhindi was simply irresistible. I decided to recreate that nostalgic taste and was instantly taken back to my childhood kitchen.

 

What I love most about Bhindi Besan ki Sabji is how the crispy bhindi blends with the nutty flavor of the besan. It’s not your typical okra dish – the addition of besan gives it a unique texture that makes every bite special. Over time, this recipe has become my go-to for days when I want to whip up something quick yet packed with flavor.

 

Ingredients of Bhindi Besan ki Sabji

• 500 gms Bhindi (Okra)
• ½ tsp Turmeric powder (for marination)
• 1 tsp Salt (for marination)
• ½ cup Besan (Gram Flour)
• 1 tsp Red chilli powder
• ½ tsp Turmeric powder (for besan mixture)
• ½ tsp Salt (for besan mixture)
• 1 tsp Coriander powder
• ½ cup Curd (Yogurt)
• 2 tbsp Mustard oil
• 1 tsp Jeera (Cumin seeds)
• ½ tsp Ajwain (Carom seeds)
• 1 tbsp Chopped garlic
• 2-3 Green chillies (slit)
• 2 Onions (thickly sliced)
• Water (as required)
• A pinch of Salt (for final seasoning)
• 1 tbsp Chopped coriander (for garnish)

 

Instructions of Bhindi Besan ki Sabji

 

Step 1: Prepare the Bhindi
Start by thoroughly washing 500 gms of bhindi under cold water. Pat them dry with a kitchen towel to remove excess moisture. Trim both ends of the bhindi and cut them into medium-sized pieces. Marinate the cut bhindi with ½ tsp turmeric powder and 1 tsp salt. Set it aside for 10-15 minutes to absorb the flavors.

 

Step 2: Roast the Besan
In a dry pan, add ½ cup of besan (gram flour) and roast it over low heat. Stir continuously to prevent burning. Once it turns golden brown and emits a nutty aroma, remove it from the heat and let it cool. This process enhances the flavor and eliminates the raw taste of besan.

 

Step 3: Prepare the Besan Mixture
In a mixing bowl, combine the roasted besan with 1 tsp red chilli powder, ½ tsp turmeric powder, ½ tsp salt, and 1 tsp coriander powder. Slowly add water to make a smooth paste. Now, add ½ cup of curd to the mixture and whisk it until smooth. Set aside.

 

Step 4: Heat the Oil and Temper the Spices
In a large pan, heat 2 tbsp mustard oil until it reaches its smoking point. Lower the heat and add 1 tsp cumin seeds and ½ tsp ajwain. Let the seeds splutter, releasing their aroma.

 

Step 5: Cook the Bhindi
Add the marinated bhindi to the tempered oil and sauté over medium heat. Cook until the bhindi turns golden and softens slightly. Stir occasionally to prevent sticking.

• Sub-step: Add 1 tbsp chopped garlic and 2-3 slit green chilies once the bhindi is halfway cooked. Sauté until the garlic is golden brown.

• Sub-step: Add 2 thickly sliced onions and cook until they soften and turn translucent.

 

Step 6: Add the Besan Mixture and Final Cooking
Pour the besan-curd mixture over the cooked bhindi and onions. Stir gently to coat everything evenly. Add water as needed to adjust consistency, ensuring it doesn’t dry out. Cover the pan and let the sabji simmer on low heat until the bhindi is tender and the besan mixture thickens.

• Sub-step: Stir occasionally to avoid sticking. Once done, season with a pinch of salt.

 

Step 7: Garnish and Serve
Garnish the sabji with 1 tbsp of freshly chopped coriander. Serve hot with chapati, paratha, or rice.

 

About the Recipe:

Bhindi Besan ki Sabji is not just about frying okra; it's about bringing together simple ingredients in a way that enhances their natural flavors. The gram flour, when roasted to perfection, adds a delightful crunch to the dish while also helping to keep the okra from becoming slimy. The spices, although basic, are the heart of this dish and complement the earthiness of the bhindi and besan.

 

This recipe stands out because of its simplicity and versatility. Whether you're a novice in the kitchen or an experienced cook, you’ll find this dish easy to master. The flavors are subtle yet delicious, and the best part is that you can easily adjust the spice level to suit your taste. For me, Bhindi Besan ki Sabji is a reminder that sometimes, the simplest dishes are the most satisfying.

 

Cooking Tips:

• Make sure to thoroughly dry the bhindi after washing it. Moisture can make the okra slimy while cooking.
• Roast the besan (gram flour) on low heat until it turns slightly golden and gives off a nutty aroma. This step enhances the flavor of the sabji.
• Add the besan gradually, stirring continuously to avoid lumps and to ensure an even coating on the bhindi.
• If you want a crispier texture, cook the bhindi on high heat initially to remove any excess moisture before adding the spices and besan.

 

Pairing Guide:

Bhindi Besan ki Sabji pairs wonderfully with soft, warm rotis or phulkas. The slightly dry texture of the dish is complemented by the soft bread, making each bite balanced and delicious. You can also serve it with a side of dal tadka and some freshly made jeera rice for a complete meal. A simple yogurt or cucumber raita will add a cooling element, balancing the heat from the spices in the sabji. For drinks, a tall glass of chilled buttermilk or chaas is the perfect accompaniment to this meal.

 

Frequently Asked Questions:

1. What is Bhindi Besan ki Sabji?
   Bhindi Besan ki Sabji is a dry Indian vegetable dish made with okra (bhindi) and gram flour (besan). The bhindi is sautéed with spices and then coated in roasted gram flour for added flavor and texture.

2. How do I prevent the bhindi from becoming slimy in Bhindi Besan ki Sabji?
   To avoid sliminess, make sure the bhindi is completely dry before cooking. You can also cook the bhindi on high heat initially to remove excess moisture before adding the spices and besan.

3. Can I use frozen bhindi for Bhindi Besan ki Sabji?
   While fresh bhindi is ideal for this recipe, you can use frozen bhindi in a pinch. Just ensure it’s thawed and dried well before cooking.

4. What type of flour is used in Bhindi Besan ki Sabji?
   Gram flour, also known as besan, is used in Bhindi Besan ki Sabji. It adds a nutty flavor and helps coat the bhindi, making the dish more flavorful and crispy.

5. What can I pair with Bhindi Besan ki Sabji?
   Bhindi Besan ki Sabji pairs well with roti, paratha, dal tadka, and jeera rice. You can also serve it with a side of yogurt or raita.

6. Can I make Bhindi Besan ki Sabji without onions or garlic?
   Yes, you can make a no-onion, no-garlic version of Bhindi Besan ki Sabji. The besan and spices are flavorful enough on their own.

7. Is Bhindi Besan ki Sabji healthy?
   Yes, Bhindi Besan ki Sabji is a healthy dish as it uses minimal oil, okra which is rich in fiber, and gram flour, a good source of protein.

8. How long does Bhindi Besan ki Sabji last?
   Bhindi Besan ki Sabji can be stored in the refrigerator for up to 2-3 days in an airtight container. Reheat it in a pan before serving.

9. Can I add other vegetables to Bhindi Besan ki Sabji?
   While the traditional recipe uses only bhindi, you can experiment by adding vegetables like potatoes or bell peppers for variation.

10. Why is besan added to Bhindi Besan ki Sabji?
    Besan is added to Bhindi Besan ki Sabji to enhance the flavor, provide a nutty crunch, and help in keeping the bhindi dry by absorbing any excess moisture.