Bharwa Bhindi Recipe | Stuffed Okra
Bharwa Bhindi is a popular Indian side dish in which Bhindi (Okra) are stuffed with a tangy and spicy masala filling.
Recipe Info
Ingredients For Bharwa Bhindi Recipe | Stuffed Okra
- 500 gm Bhindi (Okra)
- 2 Teaspoons Garam Masala
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Salt, or as per taste
- 2 Teaspoons Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Saunf (Fennel Seeds)
- 1/2 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Amchur (Dry Mango Powder) optional
- 2 Tablespoons Besan (Gram Flour) dry roasted, optional
- 2 Tablespoons Cooking Oil
Step By Step Instructions for Bharwa Bhindi Recipe | Stuffed Okra
- 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.500 gm Bhindi (Okra)
- 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.2 Teaspoons Garam Masala, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Salt, or as per taste, 2 Teaspoons Coriander Powder (Dhaniya Powder), 1 Teaspoon Saunf (Fennel Seeds), 1/2 Teaspoon Cumin Seeds (Jeera), 1/2 Teaspoon Amchur (Dry Mango Powder)
- 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.2 Tablespoons Besan (Gram Flour)
- Next fill Masala in bhindis through the slit. Put 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.2 Tablespoons Cooking Oil
- 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.
