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Food talk
Back to bhindi Pushpesh Pant
brings forth the joys of besanwali bhindi
 Lady
Finger or Okra is considered to be a great delicacy abroad. In India,
they were relished when these were a seasonal specialty. Now that the
vegetable is available the year round, these have lost some of their
lustre.
More often than not,
diners order bhindi masala, bhindi pyaaz or alu
bhindi. There are times when one encounters bharwan or achari
bhindi even more rarely dahi wali bhindi. Only memories
linger now of kurkuri bhindi — deep-fried thin round slices
sprinkled over with piquant masala. We have not tired yet of
searching for new recipes that can revive the charms of this aging
beauty — old culinary flame. Besanwali bhindi eaten recently
at a friend’s house has excited us quite a bit. We share the recipe
with our readers with great pleasure.
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Chef’s
corner
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Ingredients
Fresh lady
finger 500 gm
Besan 3 tbsp
Red chilli
powder 1 tsp
Dhania
powder 1 tsp
Zeera powder
1 tsp
Amchur
powder 1 tsp
A pinch of
hing
A pinch of
haldi
Salt to
taste
Oil to
deep-fry
Method
Wipe the okra/bhindi
clean with a wet cloth. Cut off the tips and the tops.
Slice lengthwise but don’t split. Make a medium thick
batter with besan powdered spices and salt mixed with
water. Dip the bhindi in this and mix well. Take care that
the bhindi doesn’t assume the appearance of a pakora.
The masala besan paste should partially coat the bhindi
like an ubatan no more. Heat oil in a karahi
or pan and when it reaches smoking point, deep-fry the
bhindi in batches. Take care not to over cook the bhindi.
About 45 seconds on high flame is enough. The vegetable
should not lose its attractive emerald hue and must retain
a bite. Remove with a slotted spoon and drain excess oil
by placing on kitchen towels/absorbent paper. |
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