Servings: 2

Weight Watcher Smart Points: 8

Preparation Time: 25 Minutes

Cooking Time: 10 Minutes

Ready In: 35 Minutes


  • 4 tbsp gram flour/besan
  • ½ tsp red chilli powder/lal mirch powder
  • 1 tsp coriander powder/dhania powder
  • ½ tbsp ghee for frying the besan
  • ½ inch ginger julienned or cut into thin strips
  • ½ tbsp lemon juice
  • 1 tsp dry mango powder/amchur powder
  • 3 tbsp oil for sauting the bhindi
  • 200 to 250 grams small sized bhindi/okra
  • salt as required
  • ½ tsp sugar
  • ¼ tsp turmeric powder/haldi
  • ½ tsp water


  1. in a small bowl, mix together the ginger juliennes, lemon juice, sugar and water.keep this pickled ginger aside for a minimum of 40 mins to 1 hour or maximum of 3 hours.rinse and pat dry the okra/bhindi
  2. slice off the crown and the tip of the bhindi.then make two or three slits on each bhindi, without breaking them.heat 3 tbsp oil in a pan
  3. add the bhindi
  4. saute them till they are crisp and browned.drain the bhindi on paper towels to remove excess the same pan, add ½ tbsp ghee.add the besan/gram flour and fry the besan till it changes color and becomes aromatic
  5. keep on stirring while frying the besan so that it does not get should see the fat releasing from the besan.add the bhindi to the besan
  6. stir.then add all the spice powders (coriander, dry mango powder, red chilli powder and turmeric powder).stir well and sprinkle salt and ½ tbsp water
  7. adding water is optional and you can also skip this step.stir and saute, until the roasted gram flour and spice mixture coats the bhindi well.lastly, add garam masala and give a stir.while serving, garnish besan bhindi with the julienned ginger from the sugar syrup along with coriander leaves.serve besan bhindi masala hot with roti or chappati or as a side dish with dal rice or curry rice.

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