Bharwa bhindi or stuffed okra in popular Indian dish in which bhindi (okra) is stuffed with spices and cooked in a pan. It is easy to make vegan recipe. The stuffing is generally made of ground peanuts, dry desiccated coconut, red chili powder, cumin powder, coriander powder, turmeric & salt.
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Stepwise recipe to make bharwa bhindi:
- Wash the bhindi and let it dry. You can also use a kitchen towel to pat dry the bhindi. Make sure there is no water on bhindi otherwise the bhindi will become sticky.
- Cut and discard the crown and base part of each bhindi.
- With a knife make a slit in each bhindi lengthwise without cutting it into two halves. Set them aside.
- In a mixing bowl, add 2 tablespoon desiccated coconut, 2 tablespoon crushed groundnut, 1 teaspoon chickpea flour (besan), 1 teaspoon red chili powder (lal mirch powder), 2 teaspoon cumin powder (jeera powder), 2 teaspoon coriander powder (dhaniya powder), 1 teaspoon dry mango powder (amchur powder), 1 teaspoon garam masala, ¼ teaspoon turmeric powder (haldi), 2 teaspoon chopped coriander, 2 teaspoon oil and salt.
- With a spoon, mix all the spices together. The stuffing is ready.
- With your fingers or spoon, stuff each bhindi with the masala prepared. Keep it aside. Repeat it for entire lot of bhindi.
- Heat a pan and add 2 tablespoon oil in it.
- When the oil gets heated, add all the stuffed bhindi to the pan. Mix and stir gently. Cook the bhindi on the low flame. Don’t add any water and don’t cover the pan with a lid. Gently toss each bhindi after every 3-4 minutes so that it gets cooked evenly. Cook till the bhindi is tender and well cooked.
- Serve the bhindi with roti or paratha.
Here is complete stepwise photo guide on how to make bharwa bhindi or stuffed okra
- 500 gram Bhindi (okra)
- 2 – 3 tablespoon Oil (for cooking)
- 2 tablespoon desiccated coconut
- 2 tablespoon crushed groundnut
- 1 teaspoon chickpea flour (besan)
- 1 teaspoon red chili powder (lal mirch powder)
- 2 teaspoon cumin powder (jeera powder)
- 2 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon dry mango powder (amchur powder)
- 1 teaspoon garam masala
- ¼ teaspoon turmeric powder (haldi)
- 2 teaspoon coriander (chopped)
- 2 teaspoon oil
- salt (as per taste)
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Wash the bhindi and let it dry. You can also use a kitchen towel to pat dry the bhindi. Make sure there is no water on bhindi otherwise the bhindi will become sticky.
-
Cut and discard the crown and base part of each bhindi.
-
With a knife make a slit in each bhindi lengthwise without cutting it into two halves. Set them aside.
-
In a mixing bowl, add 2 tablespoon desiccated coconut, 2 tablespoon crushed groundnut, 1 teaspoon chickpea flour (besan), 1 teaspoon red chili powder (lal mirch powder), 2 teaspoon cumin powder (jeera powder), 2 teaspoon coriander powder (dhaniya powder), 1 teaspoon dry mango powder (amchur powder), 1 teaspoon garam masala, ¼ teaspoon turmeric powder (haldi), 2 teaspoon chopped coriander, 2 teaspoon oil and salt.
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With a spoon, mix all the spices together. The stuffing is ready.
-
With your fingers or spoon, stuff each bhindi with the masala prepared.
-
Repeat the above for an entire lot of bhindi. Keep it aside.
-
Heat a pan and add 2 tablespoon oil in it.
-
When the oil gets heated, add all the stuffed bhindi to the pan. Mix and stir gently. Cook the bhindi on the low flame. Don’t add any water and don’t cover the pan with a lid. Gently toss each bhindi after every 3-4 minutes so that it gets cooked evenly. Cook till the bhindi is tender and well cooked.
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Serve the bhindi with roti or paratha.
TIPS:
- Use completely dry bhindi to make bharwa bhindi. The best is to wash the bhindi 3-4 hours before cooking and let it air dry.
- Use shallow pan for cooking stuffed bhindi. Arrange the bhindi in a single layer while cooking so that the bhindi is not on top of one another. This will ensure that each bhindi is cooked evenly.
- Cook the bhindi on a very low flame so that the masala won’t get burned.
- Don’t cover the pan while cooking bhindi.