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Tuesday, 26 August 2014

Besani Garlic Bhindi (Okra Stir Fry - Rajasthani Style)

          
          This is my version of a traditional Rajasthani recipe. It is a simple okra curry with some garlicky flavour and can be made in a jiffy. I made it more spicy and tangy to suit my taste. It is cooked dry, to be had with chapattis, but I sometimes have it as a side dish with plain dal-chawal. Please check below a step by step guide with pictures to prepare this delicacy.







  • 500 gms. bhindi (Okra), cut into 1" thickness
  • 2-3 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 2 tbsp. garlic, chopped
  • 1-2 tbsp. roasted chickpea flour 
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. oriander powder
  • 1 tsp. lemon juice
  • 2 tbsp. coriander leaves 






          Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. Add the garlic and asafoetida. Fry till the garlic changes colour.

          Add the besan and saute till it changes colour and you get a nice aroma. Immediately add the bhindi, salt, turmeric powder, coriander powder and red chili powder.

          Mix everything well and cook, covered on a medium flame till done. Sprinkle water and stir at intervals.

          When done, add lemon juice and coriander leaves. Give it a stir and switch off the flame. Serve as a side dish with either chapatti or rice.




                           Heat oil in a pan and temper with cumin seeds. Saute for a few 
                           seconds. 



                             Add the garlic and asafoetida. Fry till the garlic changes colour.



                          Add the besan and saute till it changes colour and you get a nice
                          aroma. 



                           Immediately add the bhindi, salt, turmeric powder, coriander
                           powder and red chili powder.



                          Mix everything well and cook, covered on a medium flame till 
                          done. Sprinkle water and stir at intervals.



                                 When done, add coriander leaves.... 




                              ....and lemon juice. Give it a stir and switch off the flame. 



                                 Serve as a side dish with either chapatti or rice.







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