Bhindi bhujiya besanwali, with its crunch and bite, appeals even to those who turn their noses up at okra in other forms. Perfect on thes side with rice and dal.
This recipe is well-suited for those on a no-onion-no-garlic diet – okra in bhindi bhujiya besanwali gets its primary flavors from asafoetida and amchoor (raw mango powder), with besan (gram flour) to add another dimension to it.
- Okra – 400 grams
- Gram flour (besan) – 1 tablespoon
- Salt – to taste
- Raw mango powder (amchoor powder) – 1/2 teaspoon
- Chili powder – 3/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- Cumin seeds – 1/2 teaspoon
- Asafoetida powder – a pinch
- Mustard oil – 1 tablespoon
Wash and pat the okra completely dry.
Snip off the head and slice the okra into thin discs.
Heat mustard oil in a skillet or kadhai. When smoking hot, add a pinch of asafoetida powder and half a teaspoon of cumin seeds. The seeds will crackle instantly. Now add turmeric powder and immediately follow with sliced okra.
Toss the okra so that the flavored oil coats it all evenly. Fry on medium-high flame, tossing/stirring regularly.
When nearly done, add salt, chili powder and raw mango powder. Mix well.
Reduce heat. Sprinkle besan (gram flour) all over. Mix well again, making sure that the besan does not clump up. Continue to cook for five minutes, stirring occasionally.
Bhindi bhujiya besanwali is ready. Serve on the side with any Indian meal.