Besanwali bhindi is a simple dry curry with okra,where besan(gram flour) is used to make okra crispy.This is a very simple yet tasty one that even okra haters will be coming back for more :)yeah,the day when I made this we literally had to raise the voice for each one’s share :).I saw this recipe in one tv show in khana khazana channel and I immediately book marked( in mind ) to try. In this recipe,okra is cut vertically and sauteed with gram flour until it turns light and crisp.I adapted the idea of adding gram flour,but the recipe here is pretty much south Indian way with all mustard and urad dal tempering.Perfect with any south Indian meal.Is that okra slime is what you detest the vegetable for,it is very easy to remove the slime but be aware that the sliminess in okra is really good for you,still if you want to remove the slime,I have mentioned a method to do that.One more key to get perfectly crisp and light okra fry is that you need to maintain low flame through out cooking,it is generally said that yo need to keep sauteing but we don’t do that.We just cook in low flame and saute very gently just 3 or 4 times until they turn crispy.
More okra goodness from the blog
Vendakai thalir kootu-A tamarind based tangy stew with okra
Vendakai fry with peanuts
Vendakai pakoda-feather light deep fried okra
Crispy okra fry recipe
Star ingredients:Okra (Ladies finger) and gram flour
25 tender fresh okras/ ladies finger/vendakai
2 tablespoons gram flour
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
1 teaspoon urad dal
1/2 teaspoon mustard
10-12 curry leaves
1.Wash and pat dry the okra thoroughly. Chop into 1″ vertical pieces.
2.Heat a kadai and add 2-3 teaspoons oil.Once hot temper with mustard,urad and asafoetida.Add curry leaves,turmeric powder,chilli powder and saute well for 2-3 minutes.
3.Add the chopped okra and just spread well.Mix just once to coat the spice powders.Let it cook in low flame for 20 minutes.
4.By now it would have cooked to some extent now add salt and mix once again and cook for 10 minutes.
5.Now add the gram flour and mix gently.Cook till the rawness of gram flour goes off and it is absorbed by okra and turns crisp
6.Serve hot with rice and kuzhambu.
1.Always while cooking okra fry add salt in the middle,if you add in the beginning the fry will be tad salty as okra will considerably shrink .If you add towards the end salt will not be absorbed properly.
2.To remove okra slime: Make sure you thoroughly dry the okra and knife before chopping.Make a vertical slit and remove the inner rib of the okra,this way you can totally remove the slime.
3.You can add 1-2 teaspoons curd too to reduce the slime.