Besin Bhendi Fry

Besin/ Senaga Pappu/ Gram flour is one wonderful powder that adds magic taste to few recipes, besin bhendi is one of them. Everyone like their bhendi/Bendakaya fry crispy and no sticky, that is possible only when we deep fry the vegetable which is unhealthy. Addition of besin to the already cooked bhendi fry makes the curry non greasy by absorbing all the moisture in the fry. Bhendi is my dad's favorite vegetable, now after tasting this curry my hubby became a huge fan of bhendi. Now coming to the recipe.

Ingredients
Bhendi/Ladies finger- 20 in number chopped to medium size pieces
Besin flour- 3tbsp
onion- finely chopped-1 small
green chili-1 chopped
Ground nuts/palli- fried in oil till golden brown-20 in number (optional)
red chili powder-1/4tbsp
salt to taste
Amchur powder/dry mango powder-1/2tbsp(Optional, but gives a kind of snack flavor to the recipe)
Coriander powder-1/2tbsp
cumin powder-1/4tbsp
Oil-3tbsp
ginger garlic paste-1/2tbsp
Mustard seeds-1/2tbsp
Cumin seeds-1/2tbsp
urad dal (Minapa pappu)-1tbsp

Directions
Heat oil in a pan and add mustard seeds, when they start splattering add cumin seeds and urad dal. When the urad dal turns brown add onion and fry till they are transparent. Add turmeric and ginger garlic paste and cook till raw smell disappears. Add bhendi and cook till they are tender you can cook even by closing the pan with a lid or in an open pan. Cooking in a closed pan makes it to cook faster, but once the bhendi is cooked you will have to remove the lid and cook. Add Cumin powder, coriander powder, red chili powder, salt and amchur powder and mix well. Finally add 3 tbsp of besin flour and mix well. Cook in the while lid open under medium flame till the fry turns crispy. Finally add oil roasted ground nuts and mix well. Turn off the stove garnish with cilantro if you like and serve with rice. This goes awesome with tomato rasam and white rice.
Hope you like my recipe, please leave your valuable comments!!!