Tender okra filled with aromatic spices and chickpea flour, cooked until golden and crispy for a burst of flavor in every bite. This recipe is simple to follow and promises a delightful dish that’ll impress your taste buds and your guests.
Rinse the okra under cold water and thoroughly dry them with a kitchen towel.
Trim off the ends of the okra and make a vertical slit along one side of each okra, ensuring not to cut through completely. This creates a pocket for stuffing.
Cooking:
Heat vegetable oil in a large non-stick skillet over medium heat.
Once the oil is hot, add fenugreek seeds and let them splutter.
Add the okra to the pan and stir occasionally. Leave uncovered and let it cook for about 8-10 minutes until the okra starts to turn tender.
Once tender, add cumin-coriander powder, red chili powder, turmeric powder, and salt to taste. Stir well. Cover and let it cook for about 5-7 minutes.
Afterward, sprinkle chickpea flour over the okra and stir well. Cover and cook for another 5-7 minutes, or until the okra is fully cooked.
Sprinkle amchur powder over the cooked okra and mix well. Turn off the stove.
Garnish with fresh coriander leaves if desired.
Serve hot with roti or rice.
Enjoy your flavorful Bhindi with Besan!
Note: Cooking time may vary depending on the size and thickness of the okra. Adjust seasoning according to personal preference.
