Rajasthani Bhindi is a dry subzi made out of Bhindi with gram flour and masala. You can serve this as it is or with rice as a side dish.
Few months back, I had gone to attend a party where I happened to taste this dish. You will not believe, I forgot all other items and was concentrating only eating this stuff.
I asked my Rajasthani friend the recipe who is staying one floor above mine and made it on the next day being Sunday. It was liked by all at home. Since now a days, everyone is health cautious, fried items can be avoided. But still once in a while chalte hai yaar attitude can be adopted and enjoyed as the climate also demanded something hot, crispy, crunchy. So the dish was made today which I am sharing with you.
Let us look at the recipe now:
Preparation time: 15 minutes
cooking time:20-30 minutes
serves: 3-4
Ingredients:
1/4 kg bhindi
1/4 tsp onion seeds (kalaunji)
1/2 tsp red chilli powder
3 tbsp bengal gram(chana dal) flour
1 tsp cumin powder
2 green chilli (optional)
1tsp coriander powder
1 tsp fennel seeds
1 tsp dry mango powder (amchur powder)
1/4 tsp turmeric powder
1 tsp garam masala
1/4 tsp cumin seeds
1tsp rava (rava is used to avoid stickiness of bhindi)
a generous pinch of asafoetida.
salt as required
oil for frying
Method:
1. Wash and wipe the bhindi with a dry towel
2. Cut it diagonally as shown in the picture.
3. In a bowl mix all the masalas, except oil, cumin seeds and kalaunji.
4. Add the bhindi in it and keep on mixing with your hand.
5. Add the besan too and you can see that there is little moisture in it and the okra will get coated with the masalas and besan.
6. In the meantime, heat oil in a kadai
7. When it becomes hot, add some okra in the oil and fry till crispy.
8. Repeat the process till you finish the bhindi.
9. In another akadai, heat 1 tsp oil, splutter the cumin seeds and kalaunji
10. Add the fried okra in it and saute for a minute (this method my children did not like it, so i omitted this preparation). If you like, can try this.
How to serve:
Serve hot. it is a nice side dish for chapati, rice and dal, rice and sambar.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE ALWAYS WELCOME.
Few months back, I had gone to attend a party where I happened to taste this dish. You will not believe, I forgot all other items and was concentrating only eating this stuff.
I asked my Rajasthani friend the recipe who is staying one floor above mine and made it on the next day being Sunday. It was liked by all at home. Since now a days, everyone is health cautious, fried items can be avoided. But still once in a while chalte hai yaar attitude can be adopted and enjoyed as the climate also demanded something hot, crispy, crunchy. So the dish was made today which I am sharing with you.
 |
| Rajasthani bhindi |
Preparation time: 15 minutes
cooking time:20-30 minutes
serves: 3-4
Ingredients:
1/4 kg bhindi
1/4 tsp onion seeds (kalaunji)
1/2 tsp red chilli powder
3 tbsp bengal gram(chana dal) flour
1 tsp cumin powder
2 green chilli (optional)
1tsp coriander powder
1 tsp fennel seeds
1 tsp dry mango powder (amchur powder)
1/4 tsp turmeric powder
1 tsp garam masala
1/4 tsp cumin seeds
1tsp rava (rava is used to avoid stickiness of bhindi)
a generous pinch of asafoetida.
salt as required
oil for frying
Method:
1. Wash and wipe the bhindi with a dry towel
2. Cut it diagonally as shown in the picture.
 |
| sliced bhindi |
3. In a bowl mix all the masalas, except oil, cumin seeds and kalaunji.
 |
| masalas |
4. Add the bhindi in it and keep on mixing with your hand.
5. Add the besan too and you can see that there is little moisture in it and the okra will get coated with the masalas and besan.
 |
| bhindi mixed in masalas |
6. In the meantime, heat oil in a kadai
7. When it becomes hot, add some okra in the oil and fry till crispy.
8. Repeat the process till you finish the bhindi.
9. In another akadai, heat 1 tsp oil, splutter the cumin seeds and kalaunji
10. Add the fried okra in it and saute for a minute (this method my children did not like it, so i omitted this preparation). If you like, can try this.
How to serve:
Serve hot. it is a nice side dish for chapati, rice and dal, rice and sambar.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE ALWAYS WELCOME.
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