Wednesday, September 10, 2008

Bhindi Besan (Okra & gram flour sabzi)

Our team in office was considered as the DReaM team, one can think of. We used to have lunch, coffee together and also work, ofcourse...:))) . Other groups/teams were amazed & sometimes jealous to see our unity. Fantastic team members.

Let me tell you why I'm telling this...I learnt this recipe from one of my colleagues. He explained the preparation on lunch table so well that we felt as if we had it :)) We all used to carry our lunch boxes(as usual, fed up of canteen food) & sometimes wonder what the other guy had in his/her box, b'cos we used to eat from other boxes more than from our lunch box..Now dont say this is a normal scene everywhere. I would agree, it would be a normal scene, if it was college.., not between professionals all having more than 6-8 years experience (some being managers too!!). Not only that, on lunch table we used to share the recipes. I used to learn atleast 2 recipes/week & sometimes share my recipes too. Coming to bhindi besan, I learnt it from Niraj and here is the recipe of this Maharastrian dish.

Ingredients:
1/2kg bhindi/bendekayi/okra/ladies finger (cut into small pieces)

1 big onion sliced
1 tablespoon jeera/cumin seeds
1 tablespoon chilli powder
1 teaspoon garam masala
1 teaspoon amchur powder
6-8 tablespoons of gram flour/besan/kadale hittu.
4-5 tablespoons oil
salt according to taste

For garnishing:
coriander leaves


Method:
  • In a large kadai add little oil. Add jeera to it.
  • Add onions and saute for a minute
  • Now, add bhindi to it.
  • Sprinkle garam masala, chilli powder, salt, amchur powder, besan on it
  • Now, start mixing the bhindi with the besan (do this from the sides of the kadai, only small quantities at a time) - if you do it altogether, there are chances that the mixture will become sticky
  • Continue this until the entire bhindi is coated with besan.
  • Close the lid and cook it for a minute
  • Now, mix it altogether and garnish with coriander leaves
Note:
This dish doesnot require the bhindi to be stiff-fried beforehand. So, the cooking time is much lesser than other bhindi dishes.