Bhindi Besan Recipe – Crispy Okra with Spices & Carrot-Cucumber Raita

Last Updated on 4 months by Neha Deshmukh

Bhindi Besan Recipe – Crispy Okra with Spices & Carrot-Cucumber Raita

Introduction

There’s just something about a perfectly cooked bhindi (okra) dish that feels like home, doesn’t there? I remember my grandmother making this for me as a kid, and the crispy, spiced goodness always disappeared in minutes! This Bhindi Besan recipe is a family favorite – a delightful combination of crunchy, flavorful okra coated in a fragrant chickpea flour mixture, served with a cooling and refreshing carrot-cucumber raita. It’s a little bit of sunshine on a plate, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average bhindi recipe! We’re aiming for maximum crispiness and flavor, avoiding that sometimes-slimy texture that can put people off. The besan (chickpea flour) coating adds a lovely nutty flavor and helps achieve that perfect crunch. Plus, the vibrant raita cuts through the spice beautifully, making it a complete and satisfying meal. It’s relatively quick to make, too – perfect for a weeknight dinner or a festive gathering.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 200 gms Lady Finger / Okra / Bhindi
• 0.5 tsp Mustard seeds / Rai
• 1 tsp Cumin seeds / Jeera
• 1.5 tbsp Chickpea flour / Besan
• 1 tsp Garam Masala Powder
• 0.5 tsp Red Chilly powder
• 0.5 tsp Turmeric powder / Haldi
• 1.5 tbsp Oil
• 1 medium Carrot
• 1 medium Cucumber
• 1 tbsp Fresh Coconut (grated)
• 1 cup Curd / Yogurt
• 1 nos Green chilly
• 50% Oats (ground)
• 20% Jowar flour
• 30% Wheat Flour

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Besan (Chickpea Flour): This is the star of the show for that crispy coating. Make sure yours is fresh for the best flavor and texture.
• Garam Masala Powder: Every household has its own blend! Feel free to use your favorite. A good garam masala will have warm, aromatic spices like cinnamon, cardamom, and cloves.
• Jowar Flour (Sorghum Flour): This is a regional grain, especially popular in Maharashtra and Karnataka. It adds a lovely earthy flavor and a slightly coarser texture to the bhakri. If you can’t find it, you can substitute with more wheat flour, but try to find it – it really elevates the flavor!
• Okra: Choose young, tender okra pods for the best results. They’ll be less slimy.
• Yogurt: I prefer using slightly thick, homemade yogurt for the raita. But store-bought works just fine too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop the bhindi into medium-sized chunks. Not too small, or they’ll shrink during cooking.
2. In a bowl, mix the besan with garam masala, red chilly powder, and turmeric. This is our flavourful coating!
3. Heat the oil in a pan over medium heat. Once hot, temper the mustard seeds. When they splutter, add the cumin seeds and turmeric. Let them sizzle for a few seconds.
4. Add the chopped bhindi to the pan and sauté for about 5-7 minutes, until it’s slightly crunchy and has lost some of its stickiness.
5. Sprinkle the besan mixture over the bhindi, ensuring it’s evenly coated.
6. Cook on low flame for another 5-7 minutes, stirring occasionally, until the bhindi is golden brown and crispy.
7. Garnish with fresh coriander and set aside.

Now, let’s make the raita!

1. Grate the carrot and cucumber.
2. In a bowl, combine the grated carrot and cucumber with grated coconut, curd, finely chopped green chilly, and salt. Mix well.
3. Prepare a quick tempering: heat a little oil in a small pan, add mustard seeds and curry leaves. Let them splutter.
4. Pour the tempering over the raita and serve immediately. It’s best when it’s fresh!

Expert Tips

• Don’t overcrowd the pan when cooking the bhindi. Cook in batches if necessary to ensure even cooking and crispiness.
• Cooking on low flame is key to preventing the bhindi from becoming slimy.
• A squeeze of lemon juice in the raita adds a lovely zing!

Variations

• Vegan Adaptation: Swap the curd in the raita for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Spice Level Adjustment: Adjust the amount of red chilly powder in the bhindi and the number of green chillies in the raita to suit your taste.
• Festival Adaptations: This dish is often made during Janmashtami and Raksha Bandhan. You can add a sprinkle of sev (crispy chickpea noodles) to the raita for a festive touch. My friend, Priya, always adds a pinch of hing (asafoetida) to the besan mixture during Janmashtami – it’s a tradition in her family!

Serving Suggestions

This Bhindi Besan is fantastic on its own as a light meal. But it also pairs wonderfully with roti, paratha, or even a simple bowl of rice. The raita is the perfect accompaniment, providing a cooling contrast to the spiced okra.

Storage Instructions

Leftover bhindi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until warmed through. The raita is best enjoyed fresh, but can also be stored for a day. Be aware that the raita might become slightly watery upon storage.

FAQs

• Is this recipe gluten-free? While besan is naturally gluten-free, the inclusion of wheat flour makes this recipe not suitable for those with gluten sensitivities. You can substitute the wheat flour with more jowar flour or a gluten-free flour blend.
• Can I make this with frozen bhindi? Yes, you can! Just thaw the frozen bhindi completely and pat it dry before chopping and cooking.
• How do I prevent the bhindi from becoming slimy? Cooking on low heat, not overcrowding the pan, and ensuring the bhindi is relatively dry before adding the besan are all key to preventing sliminess.
• What is the best way to store leftover besan? Store besan in an airtight container in a cool, dry place. It can last for several months.
• Can I adjust the spice level in the raita? Absolutely! Remove the seeds from the green chilli for a milder raita, or add more chillies for extra heat.