Crispy Okra Recipe – Besan Bhindi with Ginger Pickling

Last Updated on 4 months by Neha Deshmukh

Crispy Okra Recipe – Besan Bhindi with Ginger Pickling

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food for me – Crispy Besan Bhindi, or okra coated in a spiced gram flour batter. It’s a dish my nani (grandmother) used to make, and the aroma always filled the house with warmth. I’ve added a little twist with homemade pickled ginger, which just elevates the whole experience. Trust me, you’ll love this!

Why You’ll Love This Recipe

This Besan Bhindi isn’t just delicious; it’s a textural dream! The okra stays wonderfully crisp, thanks to a few little tricks I’ll share. The spiced besan coating adds a lovely nutty flavour, and the pickled ginger provides a bright, tangy counterpoint. It’s relatively quick to make, perfect for a weeknight dinner, and guaranteed to impress.

Ingredients

Here’s what you’ll need to make this magic happen:

• 200-250 grams okra (bhindi)
• 4 tablespoons gram flour (besan)
• 1 teaspoon coriander powder
• 1 teaspoon dry mango powder (amchur)
• ½ – 1 teaspoon red chili powder (adjust to taste)
• ½ teaspoon turmeric powder
• ½ – 1 teaspoon garam masala
• 1-2 tablespoons water
• Salt as required
• 3 tablespoons oil
• 1 tablespoon ghee
• 1 inch ginger (julienned)
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 tablespoon coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Besan (Gram Flour): This is key to the crispiness. Besan is made from ground chickpeas and has a beautiful nutty flavour. It’s used extensively in Indian cooking, from pakoras to dhokla. Different regions have different preferences for besan coarseness – experiment to find what you like!
• Okra (Bhindi): There are so many varieties of okra! Lady’s finger is a common one, but you can also find varieties that are rounder or more ridged. They all work well, but smaller pods tend to be less slimy.
• Amchur (Dry Mango Powder): This adds a fantastic tangy flavour that balances the spices. If you can’t find amchur, you can substitute with a squeeze of lemon juice, but it won’t be quite the same.
• Ghee vs. Oil: Roasting the besan in ghee adds a richness and aroma that oil just can’t match. However, if you prefer, you can use oil – just be careful not to burn it.
• Pickled Ginger: Don’t skip this! It’s surprisingly easy to make and adds a wonderful zing. The slight sweetness and acidity cut through the richness of the besan.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the pickled ginger. Mix the julienned ginger with lemon juice, sugar, and a splash of water. Pop it in the fridge for at least 30 minutes, or up to 3 hours. The longer it sits, the more flavourful it becomes.
2. While the ginger is pickling, rinse the okra well and pat it completely dry. This is important! Trim the ends and make small slits along the pods – this helps them cook evenly and reduces sliminess.
3. Heat the oil in a pan over medium-high heat. Add the okra and sauté until it’s nice and crisp, about 8-10 minutes. Drain on paper towels to remove excess oil.
4. In a separate pan, melt the ghee over medium heat. Add the besan and roast it, stirring constantly, until it’s fragrant and golden brown. This takes about 5-7 minutes. Be patient – you don’t want to burn it!
5. Add the sautéed okra to the roasted besan and mix well, ensuring the okra is coated evenly.
6. Stir in the coriander powder, amchur, red chili powder, turmeric, and salt.
7. Add a tablespoon or two of water to help the besan coat the okra properly. Cook for another 2-3 minutes, stirring constantly, until everything is well combined.
8. Finally, sprinkle with garam masala and garnish with the pickled ginger and fresh coriander leaves. Serve immediately!

Expert Tips

Want to take your Besan Bhindi to the next level? Here are a few tips:

• Maximum Crispiness: Drying the okra thoroughly is crucial. Also, don’t overcrowd the pan when sautéing – work in batches if necessary.
• Avoiding Slimy Okra: The slits help, but so does high heat and not overcooking.
• Roasting Besan Perfectly: Keep stirring! Burnt besan tastes bitter. You want a lovely golden-brown colour and a nutty aroma.
• Balancing Spice Levels: Start with less chili powder and add more to taste. Remember, you can always add more, but you can’t take it away!

Variations

Let’s get creative!

• Vegan Adaptation: Simply substitute the ghee with a neutral-flavored oil like sunflower or canola.
• Gluten-Free Adaptation: Besan is naturally gluten-free, so you’re already good to go!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
  • Medium: Use ½ teaspoon of red chili powder.
  • Hot: Use 1 teaspoon or more of red chili powder, or add a pinch of cayenne pepper.
• Regional Variations: My friend’s mom makes a Punjabi version with a touch of kasuri methi (dried fenugreek leaves). A Gujarati version might include a pinch of sugar in the besan coating.
• Festival Adaptations: This is a lovely side dish to serve during Janmashtami, a festival celebrating the birth of Lord Krishna.

Serving Suggestions

Besan Bhindi is fantastic as a side dish with dal and rice, or roti. It’s also delicious as part of a larger Indian thali. My family loves it with a side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan or oven to restore some of the crispiness. It won’t be quite as good as fresh, but still tasty!

FAQs

Let’s answer some common questions:

1. How do I prevent the okra from becoming slimy during cooking? Drying the okra thoroughly, making slits in the pods, and using high heat are all key. Don’t overcook it either!
2. Can I use a different type of flour instead of besan? You could try rice flour, but it won’t have the same flavour or texture. Besan is really the best option for this recipe.
3. What is amchur, and can I substitute it with something else? Amchur is dry mango powder, adding a tangy flavour. Lemon juice is the closest substitute, but use it sparingly.
4. How long can I store the pickled ginger? The pickled ginger will keep in the refrigerator for up to a week.
5. Can this dish be made ahead of time? You can make the pickled ginger ahead of time. However, it’s best to cook the okra and coat it in the besan just before serving to maintain its crispiness.
6. What is the best way to serve Besan Bhindi – as a side or main course? It’s traditionally served as a side dish, but it’s hearty enough to be a light main course with some dal and rice.