Bharwa Bhindi or Stuffed Okra is a popular Indian side dish in which Bhindi (Okra / Lady Finger) are stuffed with a tangy and spicy masala filling.
The key ingredient to make this dish is the spicy bharwa (filling) masala that is made of Garam Masala, Haldi (Turmeric), Mirchi powder (Red Chillies), Salt and other curry spices. Optionally dry roasted Besan (Gram Flour) can also be added to the Masala.
Bhindi or okra is mild in taste and thus is a good candidate for filling and giving it a spicy twist. If you prefer you can make this dish in mustard oil which lends it a characteristic taste.
Bharwa Bhindi is a very delicious vegetarian side dish. Bhindi / Okra is low in saturated fat and very low in cholesterol and sodium. Additionally it is a good source of protein, iron, phosphorus, zinc and copper, dietary fibers, vitamins & other minerals.
To make Bharwa Bhindi at home follow the detailed step by step recipe with photos posted below.
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Category: Main Course
Nutrition (per serving)
Ingredients For Bharwa Bhindi Recipe
- 500 gm Bhindi (Okra)
- 2 Teaspoons Garam Masala
- 1/2 Teaspoon Haldi (Turmeric Powder)
- 1 Teaspoon Salt, or as per taste
- 2 Teaspoon Dhaniya Powder (Coriander Powder)
- 1 Teaspoon Saunf (Fennel Seeds)
- 1/2 Teaspoon Jeera (Cumin Seeds)
- 1/2 Teaspoon Amchur (Dry Mango Powder), optional
- 2 Tablespoons Dry Roasted Besan (Gram Flour), optional
- 2 Tablespoons Cooking Oil
Step By Step Instructions With Photos for Bharwa Bhindi Recipe
Wash a bunch of Bhindi thoroughly. Give it time to dry. If needed you can also use a clean cloth to wipe the water. Remove the upper top and lower tip of the Bhindi. Use a knife to make a vertical cut i.e. make a slit across the Bhindi in its entire length and now keep these slit Bhindi aside.
Make Masala for purpose of filling the bhindi by adding Garam Masala, Salt, Haldi (Turmeric Powder), Dhaniya (Coriander) Powder, Saunf (Fennel Seeds), Jeera (Cumin seeds). Optionally dry mango Powder can be added to make it more tangy.
Add 1 tablespoon of cooking oil in the Masala mixture to lubricate it and mix it well. You can also add dry roasted Besan (Gram Flour) in the Masala mixture.
Next fill Masala in Bhindis through the slit. Put 1 tablespoon of oil in a frying pan or kadhai and add the stuffed bhindi to it. After gentle stirring cover the pan with a lid and after 2 minutes open the pan to stir/turn the Bhindi. This should be done delicately so that Bhindis remain intact and at the same time are not over burnt.
Reduce flame or heat to low. Watch at interval of 1-2 minutes until Bhindi appears to become tender and turns dark green in color. Take caution that Bhindis do not stock together or burn.
Transfer Bharwa Bhindi to a serving bowl. Some people garnish it with coconut powder. Serve as a side dish with any Indian Bread like Roti, Paratha, Naan, Missi Roti etc. or with rice.
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