How to make Besanwali Bhindi Recipe - Crispy and spicy lady finger recipe - Marwari Style

This recipe has featured on the show Khanakhazana.

Main Ingredients : Gram flour (besan) ( बेसन ) , Ladyfingers (bhindi) ( भिंडी )

Cuisine : Rajasthani

Course : Main Course_Veg

Besanwali Bhindi

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Besanwali Bhindi checkout Zunka Bhakar , Besan Ke Shahi Gatte , Vadya Cha Kalvan , Kanda Peet Perun . You can also find more Main Course_Veg recipes like Kulith, Matar Naralachi Ussal, Spinach And Mozzarella Lasagna, Lauki Aloo Matar. Or try out these recipes from Rajasthani Cuisine like Moongdal Bade, Arbi Ke Papad, Urad Dal Kadhi, Matar Aur Mangodi Ki Sabzi.

Besanwali Bhindi Recipe Card

Besanwali Bhindi

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Besanwali Bhindi

  • Gram flour (besan) 1/4 cup

  • Ladyfingers (bhindi) small 400 grams

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Roasted cumin powder 1 1/2 teaspoon

  • Amchur powder 1 teaspoon

  • Fennel seeds (saunf) crushed 1 1/2 teaspoon

  • Red chilli powder to taste

  • Coriander powder 1 tablespoon

  • Oil 4 tablespoons

  • Onion seeds (kalonji) 1/2 teaspoon

  • Shallots 8-10


Step 1

Trim the lady fingers and make a slit on one side without cutting through.

Step 2

Take salt, turmeric powder, garam masala powder, roasted cumin powder, amchur, fennel seeds, red chilli powder and coriander powder in a small bowl and mix.

Step 3

Fill this mixture into the slits. Sprinkle the remaining mixture (if any) over the lady fingers and add a tablespoon of oil. Mix and set aside.

Step 4

Heat the remaining oil in a kadai, add onion seeds and sauté till fragrant. Add shallots and sauté for one minute.

Step 5

Add gram flour and sauté for a couple of minutes. Add the stuffed lady fingers and mix.

Step 6

Lower the heat, cover and cook, stirring occasionally, till the lady fingers get cooked and turn crisp. Serve hot.

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MasterChef Sanjeev Kapoor

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