Rajasthani Besan Bhindi: Crispy Okra in Gram Flour Masala

Dry Okra is Key: Ensure your okra is completely dry before sautéing to achieve maximum crispiness. Pat it dry with paper towels after washing.
Don't Burn the Besan: Low to medium heat is crucial when roasting the gram flour. Constant stirring prevents burning and ensures even toasting.
Adjust the Spice: Feel free to adjust the amount of red chili powder to your preferred level of spiciness.
Make it Ahead: The pickled ginger can be prepared well in advance, making this recipe even more convenient.

Name: Rajasthani Besan Bhindi: Crispy Okra in Gram Flour Masala
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 250 gm Okra (bhindi, small sized. wash and thoroughly dry before slicing.); 4 tbsp Gram Flour (besan); 3 tbsp Oil (for sautéing the okra); 1 tbsp Clarified Butter (ghee, for frying the gram flour); 1 tsp Coriander Powder (dhania powder); 1 tsp Mango Powder (adds tartness, amchur powder, dry); 0.5 tsp Chili Powder (adjust to your spice preference, lal mirch powder, red); 0.25 tsp Turmeric Powder (for color and flavor, haldi); 0.25 tsp Garam Masala (a blend of ground spices); 0.5 tbsp Water (for adjusting consistency, optional); Salt (to taste); 1 Ginger (1/2 inch julienned or thinly sliced); 1 tbsp Lemon Juice; 1 tsp Water (for pickling ginger); 0.5 tsp Sugar (for pickling ginger); 1/2 bunch Coriander (chopped, fresh, optional)

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