Bharwa Bhindi Recipe – Stuffed Okra Recipe
I know many people who have bhindi/okra their favourite sabzi. And why not? It tastes good, can be easily paired with any Indian meal, can be prepared in so many ways and good to be served on any occasion.
Among so many ways to cook bhindi, bharwa bhindi is a quick to cook recipe. Yes, thats correct! It looks like a difficult and time consuming recipe. But believe me, it’s not!
Bharwa bhindi is prepared by cooking spice stuffed okra. The amount of species depend on one’s taste. To give a tangy flavour, you can use dry mango powder, or squeeze lemon like I do. Since my husband is not fond of too much spices, I add ground nut powder to increase the spice mixture for stuffing. But if you like spicy food, you can remove the ground nuts from the recipe.
Bharwa bhindi can be served to your guests on special occasions, as it’s rich to look. Pair it with your favourite dal or raita and serve with hot chapati, parathas or naan. Enjoy the step by step recipe to make bharwa bhindi and share feedback with me!
Preparation time: 15 min
Cooking time: 10-15 min
- Okra(Bhindi): 300 gms
- cumin seeds: 1/2 tsp
- mustard seeds: 1/2 tsp
- red chilli powder: 1 tsp
- turmeric powder: 1/2 tsp
- garam masala: 1/2 tsp
- coriander powder: 2 tsp
- ground nut powder: 1 tsp
- salt: 3/4 tsp or according to taste
- lemon: 1/2 (can use dry mango powder optionally)
- oil: 4 tblsp
- coriander leaves: 1 tbsp, chopped for garnishing
- Wash bhindi and wipe them well using cloth or kitchen towel. Make sure, bhindi are not wet or contain too much moisture, as it will make the dish sticky.
- Trim the head and tail of bhindi. Slit through one side length wise without cutting the other side of bhindi. Do it with all the okras.
- Mix the dry spices to prepare the stuffing. Stuff okras with spices. You can cut stuffed okras in two pieces if they are very big, as it becomes easy to eat.
- Heat oil in kadai or pan and crackle mustard and cumin seeds.
- Add in stuffed okras. If there is any spice powder left from the mixture, throw it in as well.
- Stir gently so that all bhindi get coated with oil.
- Cover with a lid and cook on low to medium flame for about 4-5 min. Stir in between, so that bhindi on bottom do not get burnt.
- Once okra become soft, remove the lid. Cook for 2 more minutes on high flame. Stir in between, so that bhindi get cooked evenly. Over-cooking okra may turn in breaking them.
- Put down stove. Squeeze half a lemon for tangy flavour and mix gently. If you used dry mango powder in stuffing, you may skip the lemon.
Enjoy the recipe and share feedback with me!