This is a very nice variation to the regular bhindi. I dont make it regularly coz of the “health” factor, since it is fried. But on special occassion, this is a special dish & goes very, very well with chappatis. Try & see the difference.
1 kg – bhindi /vendakai / lady finger /okra
1 small cup – besan / gramflour
2 big onions – finely chopped in length.
1 big tomato – finely chopped
4/5 flakes of garlic – grated
1/2 inch ginger – grated
1/2 tsp – amchur powder / dried mango powder
1 tsp – garam masala
1/2 tsp – haldi & 1 pinch for mixing in the batter
1/4 tsp – jeera
red chilli powder – according to taste
Salt as per taste
First for preparing the bhindi……
Wash the bhindi & dry them with a towel
Cut them into 1/2 inch pcs
In a bowl take the besan & put in the bhindi
Sprinkle some water, salt, haldi & chilli powder & mix them, making sure that the bhindi is evenly coated with besan. You can add more besan / water if need be.
Meanwhile heat oil in a karahi & when it is very hot, put in the besan coated bhindi.
You need not pick up each bhindi & drop into the oil. But just take a handful & spread it across the oil. You can add another handful if there’s enough space in the kadai.
Remove the fried bhindi onto tissue paper to soak up the extra oil
Now for the masala………