Rajasthani bhindi
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#Rajasthani
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Rajasthani cuisine is rich, colourful and unique just like it's culture. Rajasthani food has been influenced by the dearth of vegetables and water in this arid state. Due to the availability of gram in abundance, there are many recipes of Rajasthan, which are besan( gram flour) centric. Due to scarcity of vegetables, they are usually combined with pulses, grains or besan to make them more wholesome.
Rajasthani Bhindi is the crispy and crunchy stuffed bhindi recipe flavored with several Indian spices and gram flour( besan). The ladyfingers are not deep-fried yet cooked till crisp. It is one of the tastiest recipe of Rajasthani cuisine and great to serve with ghee roti.
Rajasthani bhindi
#goldenapron2
#week10
#Rajasthani
#teamtrees
#onerecipeonetree
Rajasthani cuisine is rich, colourful and unique just like it's culture. Rajasthani food has been influenced by the dearth of vegetables and water in this arid state. Due to the availability of gram in abundance, there are many recipes of Rajasthan, which are besan( gram flour) centric. Due to scarcity of vegetables, they are usually combined with pulses, grains or besan to make them more wholesome.
Rajasthani Bhindi is the crispy and crunchy stuffed bhindi recipe flavored with several Indian spices and gram flour( besan). The ladyfingers are not deep-fried yet cooked till crisp. It is one of the tastiest recipe of Rajasthani cuisine and great to serve with ghee roti.
Cooking Instructions
- 1
Wash the lady fingers nicely under running water and dry on a soft cloth.
- 2
When completely dry cut the head and make a slit in between, lengthwise.
- 3
In a wok/ pan, dry roast the gram flour on low heat till it changes colour slightly. Take care not to burn it. Otherwise the dish will become bitter. Cool.
- 4
In a mixing bowl add gram flour/besan, red chilli powder, turmeric, coriander powder, fennel powder, dry mango powder, garam masala, asafoetida and salt. Mix well.
- 5
To this mixture add 1-2 Tbsp oil(as required), mix well till a grainy texture is reached.
- 6
Stuff the above mixture in the slit of each lady finger, pressing well.
- 7
Heat the remaining oil in a wok/ karahi. Add carom seeds, fennel seeds and green chillies. Saute for few seconds.
- 8
Now add the stuffed lady fingers and saute uncovered for 5 minutes on low- medium heat. Cover and cook for 6-7 minutes on low heat.
- 9
Uncover the wok and saute the lady fingers till crisp and done. Serve hot
- 10
Tip- This dish can be easily consumed for 2-3 days and is ideal to carry during journey. Tastes wonderful with roti, parantha or poori.
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