No Onion-Garlic Besan Bhindi Masala Recipe | Masala Bhindi Ki Sabji | Quick Indian Dry Sabzi for Roti & Tiffin

📖 Introduction
Looking for a quick and healthy bhindi sabzi recipe without onion and garlic? Try this delicious No Onion-Garlic Besan Bhindi Masala, made with gram flour (besan), peanuts, sesame, and simple Indian spices. This dry bhindi masala is perfect for roti, poori, or tiffin and gets ready in just 10 minutes. It’s a flavorful Indian side dish ideal for fasting days, lunchboxes, or light dinners.

📝 Ingredients
Main:
• Bhindi / Okra – 500 gm (washed & dried)
• Oil – 2 tbsp
• Cumin seeds – ½ tsp
• Fennel seeds – ½ tsp
• Asafoetida / Hing – ¼ tsp

For Dry Masala:
• Roasted Peanuts – ¼ cup
• White Sesame Seeds – 1 tbsp
• Dry Coconut – 5–6 slices (or 2 tbsp grated)
• Coriander Seeds – 2 tbsp
• Dry Red Chillies – 3–4

For Besan Tadka:
• Gram Flour (Besan) – 4 tbsp
• Kasuri Methi – 1 tbsp

Spices:
• Red Chilli Powder – 1 tsp
• Turmeric Powder – ½ tsp
• Salt – 1 tsp (adjust to taste)
• Garam Masala – ½ tsp
• Black Salt – ½ tsp
• Dry Mango Powder (Amchur) – 1 tsp

👩‍🍳 Preparation Method

1. Bhindi Prep:
• Wash bhindi well and pat completely dry to avoid stickiness.
• Slice lengthwise – longer ones into 4 strips, smaller into 2.

2. Frying & Cooking (Step-by-step):
• In a pan, dry roast:
– ¼ cup peanuts
– 1 tbsp sesame seeds
– 5–6 dry coconut slices
– 2 tbsp coriander seeds
– 3–4 red chillies
• Roast till golden and aromatic. Remove and cool.
• In the same pan, roast 4 tbsp besan till it turns golden.
• Add 1 tbsp kasuri methi and switch off the flame. Let cool.
• Combine all roasted ingredients in a grinder. Add:
– 1 tsp red chilli powder
– ½ tsp turmeric
– 1 tsp salt
– ½ tsp garam masala
– ½ tsp black salt
– 1 tsp dry mango powder
• Grind into a coarse masala powder (not fine).
• Heat 2 tbsp oil. Add:
– ½ tsp cumin seeds
– ½ tsp fennel seeds
– ¼ tsp hing
• Once aromatic, add sliced bhindi.
• Sauté on medium heat for 3–4 mins till half cooked.
• Add the ground masala. Toss well.
• Cover and cook 2–3 mins more on low flame till masala sticks and bhindi softens.

3. Serving Suggestions:
Serve hot with chapati, plain paratha, or poori. This sabzi is perfect for lunchboxes, vrat days, or light dinners. Squeeze fresh lemon or sprinkle kasuri methi before serving for extra flavor.

🌟 Pro Tips for Perfect Besan Bhindi
• Always use dry bhindi to avoid sliminess.
• Use a heavy-bottom pan and low flame for even roasting.
• Coarse masala adds texture – avoid fine powder.
• Add garlic only if preferred – tastes amazing even without it.

📝 Recipe Info
• 🕒 Prep Time: 5 mins
• 🔥 Cook Time: 7 mins
• ⏳ Total Time: 12 mins
• 🍽️ Serves: 3–4
• 🌱 Vegan | 🌾 Gluten-Free
• 💡 Tags:
besan bhindi recipe, bhindi ki sabji without onion garlic, dry bhindi masala, no onion garlic sabzi, easy tiffin recipe, quick bhindi fry, bhindi fry for chapati, healthy Indian lunch recipe

🔢 FLASH CARD

Bhindi Masala Flashcards

Q: What are the key ingredients for the dry spice mix in this Bhindi Masala recipe? A: Peanuts (1/4 cup), white sesame seeds (1 tbsp), dried coconut slices (5-6 slices or 2 tbsp desiccated coconut), whole coriander seeds (2 tbsp), dried red chilies (3-4), Besan (gram flour) (4 tbsp), Kasoori Methi (dried fenugreek leaves) (1 tbsp), Kashmiri red chili powder (1 tsp), turmeric powder (1/2 tsp), salt (1 tsp), garam masala (1/2 tsp), black salt (1/2 tsp), and amchur powder (1 tsp, or chaat masala).

Q: What is the purpose of the “secret step” involving roasting spices? A: To impart a tremendous flavor to the spicy okra dish. Roasting on a low flame for about two minutes brings out a wonderful aroma and taste, creating a unique flavor.

Q: What is the role of Besan (gram flour) in this recipe? A: It is a key ingredient for “Besan Bhindi Masala”. It’s dry-roasted to develop its flavor, acts as a thickening agent to coat the okra and help spices adhere, and enhances the overall taste.

Q: What is the importance of cutting the bhindi in a specific way for this recipe? A: Cutting the bhindi allows the masala to fully coat each piece, ensuring that every bite has the full flavor of the coated bhindi.

Q: What is the recommended cooking method for the bhindi before adding the masala? A: Sauté the bhindi in oil over medium flame, stirring occasionally, until it softens but still has a slight crunch and no raw taste. This takes about 3-4 minutes.

Q: Can this Bhindi Masala recipe be made with onion and garlic? If so, how? A: Yes, you can add 5-6 cloves of garlic to the spice mix while roasting along with the coconut and other spices. I don’t specify how to add onions.

Q: What is the purpose of using “pulse mode” when grinding the spice mix? A: To create a coarse, rather than a fine, powder, by running the mixer in short bursts.

Q: What are some suggested serving options for this Bhindi Masala? A: Paratha, Roti, Poori, or Phulka.

Q: What is the recommended type of bhindi to purchase for this recipe? A: Thin bhindi, as they cook quickly and have better flavor.

Q: What spices are added to the ground masala mixture? A: Kashmiri red chili powder, turmeric, salt, garam masala, black salt, and amchur powder (or chaat masala).

Q: What two spices are added to the hot oil before adding the bhindi? A: Cumin seeds (Jeera) and Fennel seeds (Saunf).

Q: What is the purpose of wiping the bhindi dry after washing? A: To prevent the bhindi from becoming sticky.

Q: What is the cooking time for the bhindi after adding the masala? A: 2 minutes on low flame with the lid on.

Q: What is the purpose of adding kasuri methi (dried fenugreek leaves) to the besan while roasting it? A: I add kasuri methi to the besan while roasting, but I don’t explicitly state the purpose of adding it at that specific stage, other than it being part of the dry spice mix.

FAQ

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• Q: Yeh kaunsi sabzi ki recipe hai? A: Yeh besan bhindi masala ki recipe hai.
• Q: Kya yeh sabzi bina pyaaz aur lahsun ke banti hai? A: Haan, yeh sabzi bina pyaaz aur lahsun ke banti hai.
• Q: Is sabzi ko banane mein kitna time lagta hai? A: Yeh sabzi lagbhag 5-7 minute mein taiyaar ho jaati hai.
• Q: Bhindi ko kaise cut karna hai is recipe ke liye? A: Bhindi ko lambe tukdon mein, beech se cut karke, ya char hisson mein divide karke cut karna hai.
• Q: Bhindi kharidte samay kya dhyan rakhna chahiye? A: Patli aur taazi bhindi leni chahiye.
• Q: Masala banane ke liye kya-kya ingredients chahiye? A: Masale ke liye moongfali, safed til, sukha nariyal (ya desiccated coconut), sabut dhaniya, aur sukhi lal mirch chahiye.
• Q: Agar sabut dhaniya na ho toh kya use kar sakte hain? A: Aap dhaniya powder bhi use kar sakte hain.
• Q: Masale ko kaise bhunna hai? A: Low flame par halka sa bhunna hai, jalne nahi dena hai.
• Q: Masala bhunne ke baad kya karna hai? A: Masale ko thanda hone dena hai.
• Q: Is recipe mein besan ka kya role hai? A: Yeh besan bhindi masala hai, besan iska ek main ingredient hai jo taste badhata hai.
• Q: Besan ko kaise bhunna hai? A: Besan ko 2 minute tak bhunna hai jab tak uska kacchapan nikal jaye aur khushboo aane lage.
• Q: Kasuri methi kab dalni hai? A: Besan bhunte samay hi kasuri methi dalni hai.
• Q: Masale mein aur kaunse powder masale dalne hain? A: Kashmiri lal mirch powder, haldi, namak, garam masala, kala namak, aur amchur powder dalna hai.
• Q: Agar amchur powder na ho toh kya use kar sakte hain? A: Aap chaat masala use kar sakte hain.
• Q: Masale ko kaise peesna hai? A: Masale ko daradara peesna hai, bilkul fine powder nahi banana hai.
• Q: Bhindi ko pakane se pehle kya karna hai? A: Tel mein jeera, saunf aur hing ka tadka lagana hai.
• Q: Bhindi ko kitni der tak pakana hai? A: Bhindi ko medium flame par 2-3 minute tak pakana hai jab tak woh naram ho jaye lekin usme thoda crunch rahe.
• Q: Bhindi ko bahut zyada naram karna hai kya? A: Nahi, bahut zyada naram nahi karni hai, thoda crunch rehna chahiye.
• Q: Masala bhindi mein kab dalna hai? A: Jab bhindi naram ho jaye aur sticky na rahe, tab masala dalna hai.
• Q: Masala coat hone ke baad kitni der pakana hai? A: Low flame par 2 minute ke liye lid lagakar pakana hai.
• Q: Yeh sabzi kiske saath serve kar sakte hain? A: Garma garam parathe, roti, phulka ya pooriyon ke saath serve kar sakte hain.
• Q: Kya yeh recipe ghar mein sabko pasand aayegi? A: Haan, yeh sabzi ghar mein sabko bahut pasand aati hai.
• Q: Kya isme lahsun dal sakte hain agar chahen toh? A: Haan, agar aap lahsun dalna chahte hain toh masale ke saath 5-6 kali lahsun ki bhun sakte hain.
• Q: Kya yeh recipe jaldi ban jaati hai? A: Haan, yeh bahut kam samay mein jhatpat taiyaar ho jaati hai.
• Q: Kya yeh sabzi chipchipi banti hai? A: Nahi, agar bhindi ko dhokar acchi tarah sukhaya jaye aur sahi tarike se pakaya jaye toh yeh chipchipi nahi banti hai.