Besanwali Bhindi

Name: Besanwali Bhindi
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup (25 grams) besan (chickpea/gram flour); 1 teaspoon table salt; 20 small shallots, sliced; 1½ teaspoons fennel seeds, crushed; 1 teaspoon red chile powder; 1 teaspoon amchur (dried mango powder); 1½ teaspoons ground roasted cumin; 1 teaspoon garam masala (spice mix); 6 tablespoons vegetable oil; 1 tablespoon ground coriander; ½ teaspoon ground turmeric; ½ teaspoon kalonji (nigella; see Note); 14 ounces (400 grams) small okra

Whole okra cooked with chickpea flour and spices

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Baby okra is tender and cooks rather quickly. In this recipe, I love the sweetness of the shallots and the crispness that the besan imparts to the dish. I recommend serving this with dal and roti for a perfect everyday Indian meal.

Ingredients

14 ounces (400 grams) small okra
1 teaspoon table salt

Method

Trim off the ends of the okra and make a slit in one side of each okra pod without cutting through. Set aside in a bowl.
In a small bowl, combine the salt, turmeric, garam masala, cumin, amchur, fennel, chile powder, and coriander. Stuff the spice mixture into the slits in the okra. Sprinkle the remaining mixture (if any) over the okra and drizzle