Besan Bhindi
Tender okra cooked with onions, spices, and roasted gram flour for a lightly crisp, nutty finish. This homestyle North Indian sabzi is simple, comforting, and pairs beautifully with roti or dal rice.
For 4 servings
- prep · ~15 min
Prepare the bhindi and other ingredients.
1.Wash the bhindi well and dry it completely with a kitchen towel.2.Trim the ends and slice the bhindi into small rounds.3.Slice the onion thinly and slit the green chilies. - saute · ~3 min
Roast the besan.
Heat a dry pan on low heat and roast the besan for 2 to 3 minutes until it smells nutty. Stir continuously, then transfer it to a plate and keep aside.
TIPKeep the heat low so the besan toasts evenly and does not burn. - temper · ~1 min
Start the tempering.
Heat oil in the pan over medium heat. Add cumin seeds and let them crackle for a few seconds.
- saute · ~4 min
Cook the onion and green chili.
Add the sliced onion and green chili. Sauté for 3 to 4 minutes until the onion softens and turns light golden.
- saute · ~10 min
Cook the bhindi with spices.
1.Add the sliced bhindi and mix gently.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook on medium heat, stirring now and then, until the bhindi is tender and less sticky, about 8 to 10 minutes.TIPDo not cover the pan, or the bhindi can turn slimy. - mix · ~3 min
Add the roasted besan.
Sprinkle the roasted besan evenly over the bhindi and mix gently so it coats the vegetables well. Cook for 2 to 3 minutes until the sabzi looks lightly crisp and well combined.
- garnish · ~1 min
Finish with dry mango powder.
Sprinkle dry mango powder over the bhindi and toss gently for a final tangy touch.
- serve
Serve hot.
Serve Besan Bhindi hot with roti, paratha, or as part of a simple Indian meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the okra thoroughly before slicing; even a little moisture makes bhindi slimy.
- 2Roast the besan only until fragrant and pale golden, not brown, or it can taste bitter.
- 3Cook the bhindi uncovered and stir gently every so often so the rounds stay intact.
- 4Add the roasted besan only after the okra has mostly lost its stickiness, so it coats instead of clumping.
- 5Sprinkle amchur at the very end to keep its tang bright and prevent it from dulling during cooking.
- 6If making ahead, reheat in a skillet rather than the microwave to bring back the lightly crisp besan coating.
Adapt it for your goals.
Jain
Skip the onion and increase cumin and coriander slightly for a simpler, onion-free version that still tastes warm and savory.
low oilLow-oil
Use a well-seasoned pan and reduce the oil slightly; cook the okra a bit longer on medium-low so it dries out without sticking.
garlicGarlic
Add a little chopped garlic after the cumin crackles for a stronger, more robust flavor that pairs well with roti.
peanutPeanut
Mix in a spoon of coarsely crushed roasted peanuts with the besan for extra crunch and a richer, earthy taste.
Why this is on our healthy list.
Fiber-Rich Vegetable Dish
Okra and onion add dietary fiber, making this sabzi a satisfying side that fits well into everyday meals.
Plant-Based Protein Boost
Besan, made from chickpeas, adds some plant protein along with body and nuttiness to the dish.
Moderate and Lightly Spiced
This dry sabzi uses a short ingredient list and modest oil, relying on cumin, coriander, and amchur for flavor.
Frequently asked questions
Wash it ahead, dry it completely, cook it uncovered, and avoid adding the besan until the okra is already tender and less sticky.
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