Rajasthani Besan Bhindi | How to make Rajasthani Besan Bhindi

By Poonam Bachhav  |  26th Nov 2015  |  
4.7 from 10 reviews Rate It!
  • Rajasthani Besan Bhindi, How to make Rajasthani Besan Bhindi
Rajasthani Besan Bhindiby Poonam Bachhav
  • Prep Time


  • Cook Time


  • Serves





About Rajasthani Besan Bhindi Recipe

Besan wali Bhindi is a spicy and crispy bhindi dish which is a tasty twist to the typical Bhindi fry. It is a dry and aromatic dish and the original recipe calls for stuffing the whole Bhindi/Okra with spices and gram flour and then deep frying the Okra. To cut down the extra calories of frying and to save time of stuffing each bhindi individually, I have slit the Okra into half length wise and stir fried with spices and gram flour. The dish serves good option for lunch box and goes well with Phulka / Chapati or with Rice. A must try for all the Okra/ Ladyfinger lovers.

Rajasthani Besan Bhindi

Ingredients to make Rajasthani Besan Bhindi

  • 250 gms bhindi/ Lady fingers /Okra
  • 1/4 cup gram flour/chickpea flour/ Besan
  • 2 medium size onions, chopped
  • 1/2 tsp cumin Seeds/ Jeera
  • 1/2 tsp Garam masala
  • 1/4 tsp turmeric powder
  • 1 tsp cumin Coriander powder
  • 1 tsp red chili powder
  • 1/2 tsp fennel seeds / Saunf powder
  • 1/2 tsp dry Mango / amchur powder
  • 1/4 tsp asafoetida / Hing
  • 3 tsp ghee
  • 1-2 tsp water to sprinkle
  • salt to taste

How to make Rajasthani Besan Bhindi

  1. Clean the Okra with a wet kitchen towel and let it dry. If the Bhindi remains wet the curry will become sticky. Now slit it in half length wise.
  2. In a non stick pan add ghee and allow it to heat. Add cumin seeds and let it splutter. Add hing and onions. Saute the onions and then add the lady fingers. Mix well and let it cook for 2-3 minutes.
  3. Add salt to taste and turmeric powder. Mix and cook Bhindi for 5-7 minutes, stirring occasionally till it gets a little crispier on a medium flame.
  4. Once the oil separates, add besan, cumin, coriander powder, fennel powder, red chili powder and dry mango powder. Mix every thing well.
  5. Cover the pan with a lid and let the okra cook for 3-4 minutes on a low flame. Open the lid after 3-4 minutes, sprinkle some water, so that it does not stick to the pan. Mix again and turn off the gas after 1 minute.
  6. Serve hot.

My Tip:

Add lemon juice for tangy flavour if Amchur powder is not available. I have used onions in this recipe. You can avoid adding onions and the same recipe will become a onion garlic free dish.

Reviews for Rajasthani Besan Bhindi (10)

Carmelin Pereira7 months ago

I tried very crispy

Jasmine Ansari2 years ago

Amazing dish... Simply loved it!

Prema Thambi2 years ago


Ishita Halder2 years ago

Very easy. I will try it.

Alka Johari3 years ago

nice, will try

Sonal Behal3 years ago

nice receipe

Aman Chauhan3 years ago


Gunu Sood3 years ago


Avneet Virdi3 years ago


Vaishali Nhalande More3 years ago

Poonam , its really good , make to easy recipes and testy bhendy

Cooked it ? Share your Photo