Besanwali Bhindi Sabzi | Okra Recipes

Besanwali Bhindi Sabzi is similar to bharwa bhindi in this we just don't stuff okra but rather cook the masala or chickpeas flour mixture along with okra/bhindi. You can say it's easy version of bharwa bhindi as it's taste something similar and we don't have to do the stuffing part making it easy and quick. When I don't have much time in hand or just want to try something for a change then I make this bhindi sabzi with besan (chickpeas flour).

I made this for one of my Saturday lunch along with dal tamatar or tomato dal just a perfect and comforting lunch simple, flavorful and light. Though I wanted to make stuffed okra that particular day but when I started to slit okra I realized it's not very tender and difficult to do the stuffing it won't hold up so just end up doing this.

I used little of leftover roasted and crushed peanuts too in the masala it did added good flavor and crunch to the dish but it's just a optional ingredient you can totally skip it the original recipe doesn't call for any peanuts too. Also lot of people first saute chickpeas flour/besan in oil and then add okra but I do in the below mention method and it's works always best for me.

Try this okra recipe and you will like too it's really good you can have it with roti, paratha or with rice along some simple dal or even rasam. You can also make this for lunch box along with paratha or roti.

Besanwali Bhindi Sabzi Recipe

Author: Priti | Category: Main Course | Cuisine: North Indian
Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 35 Minutes
Serves: 3-4

Ingredients:
Small Tender Okra/Bhindi - 20-25
Oil - 2 tsp
Asafoetida/Hing - A Pinch
Cumin Seeds - 1 tsp
Water - 2 tbsp

For Masala/Stuffing
Chickpeas Flour/Besan - 3 tbsp
Roasted Crushed Peanuts - 3 tbsp [optional]
Red Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Seeds Powder - 1 tsp
Dry Mango Powder/Amchur - 1 tsp
Roasted Cumin Powder - 1 tsp
Salt - To Taste
Oil - 2 tsp

Method:

1. In a large bowl mix all the ingredients listed under 'For Masala', adjust salt and spice if required.

2. Wash, pat dry and cut both ends of okra, cut into 1 inch pieces.
3. Heat a oil in a pan or wok add hing, cumin seeds and allow to crack. Add okra and saute until golden brown for 3-4 minutes.

4. Now add chickpeas mixture and stir well. Keep on slow flame cover and cook for 14-15 minutes or until okra gets fully cooked but still crunchy. Keep stirring in intervals.