Bhindi Stir fry ~ Rajasthani Style

Prep Time: 20 min
Cooking Time: 20 to 25 min
Serves: 2 to 3

Ingredients

1. Bhindi / Lady's finger - 1/4 kg
2. Besan / Bengal gram flour - 2 tsp
3. Raw rice flour - 2 tsp
4. Salt - to taste

Spice powders

1. Turmeric powder - 1/4 tsp
2. Coriander powder - 1 tsp
3. Cumin powder - 1/2 tsp
4. Garam masala powder (optional) - 1 tsp
5. Red chilly powder - 1tsp
6. Dry mango powder (Amchur powder) - 1/2 tsp

For seasoning

1. Vegetable oil - 3 tbsp
2. Mustard seeds - 1 tsp
3. Split urad dhal - 2 tsp
4. Curry leaves - few

To coarsely pound

1. Kalonji / Black onion seeds - 1/2 tsp
2. Cumin seeds - 1/4 tsp
3. Fennel seeds - 1 tsp

Method

1. Soak bhindi in water for about 15 min; wash & drain water.
2. Wash well in water again for about 2 to 3 times.
3. Strain using a colander & pat dry bhindis with a clean, dry cloth.
4. Snip off both the ends of the lady's finger.
5. Slit vertically each bhindi in to two halves & each half in to 1/2 " pieces.
6. Coarsely pound together the above mentioned spices using a pestle & mortar; set aside.
7. Heat oil in a pan/wok/kadai on medium flame, add mustard seeds & let it splutter.
8. Reduce flame to low, add the coarsely pounded spices, split urad dhal, curry leaves & saute for a min or two in low flame.
9. Make sure not to char the seasoning as the whole recipe turns out to be bitter.
10. Now add salt to the seasoning, the bhindi pieces & stir fry in high flame for about 3 min.
11. Reduce flame to low, close with lid & cook for about 10 min combining at regular intervals.
12. Now add rest of the above mentioned spice powders & combine well.
13. Cook uncovered on low flame for another 5 min.
14. Add besan flour, raw rice flour; combine well & cook on low flame for 3 min.
15. Switch off gas & transfer contents in to a serving bowl.
16. Serve along with steamed rice along with any kuzhambhu varieties, chapathis, rotis, phulkas, khulchas and also pooris.

NOTE

• I did not add garam masala powder as I prepared the recipe as a side dish for rice and appalam puli kuzhambhu; generally I like the garam masala taste only with the side dishes served along with any bread varieties; so its an optional to include or exclude according to your taste.