Bhindi, also known as Okra or Ladyfinger is one of my favourite vegetable. This is one of the common vegetable found in India, however in UK its less so common (rarely found in Tesco or Waitrose) and I look forward to visiting Indian grocery stores where I stand more chance of getting fresh bhindi. Bharwa Bhindi (भरवा भिन्डी) is from Indian Cuisine where the okra /bhindi is stuffed with spicy filling and this vegan dish goes really well with Indian flatbreads.
Bharwa Bhindi Masala | Stuffed Okra Recipe | Your Food Fantasy
I have grown up eating okra in my meal on regular basis and its even called queen of vegetables. At my home, it was made as side dish along with roti/ chappatti, lentils and rice, I still believe that is such simple and divine food.
Stuffed okra as the name suggests is Okra = Bhindi, Stuffed = Bharwa with finger licking spices. Recipe involves slitting the okra and stuffing with spices. Spices used in stuffing is normally available in any pantry. This makes this recipe a simple one with minimal fuss.
Bharwa Bhindi | Stuffed Okra Recipe | Your Food Fantasy
Okra is bit slimy and sticky, hence it can be little cumbersome when cutting, hence I make sure that after washing its properly dried, you may even air dry this or wash and leave for drying over night, if you are a careful kitchen planner, unlike me 😉
Though this recipe is simple with minimal ingredients, care should be exercised when cooking.
- You must cook on low heat (to avoid getting burnt bhindi)
- Turn okra/ bhindi every 3-4 mins, else bhindi can get burnt.
Stuffed Bhindi Recipe
- 500 Grams Bhindi / Okra
- 2 Teaspoon Coriander Powder
- 2 Teaspoon Fennel Seed Powder
- 1/3 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt As Per Taste
- 1/2 Teaspoon Dry Mango Powder / Amchur
- 1/2 Teaspoon Garam Masala Powder
- 1 Tablespoon Dry Roasted Gram Flour / Besan Optional
- 2 Tablespoon Oil
- Wash and pat dry Bhindi thoroughly. Remove the crown and lower tip of the Bhindi and make a lengthwise slit in them and keep them aside.
- Take all the spices listed above in a bowl and add 1 tablespoon of oil too. Mix it well and stuff this mixture in the bhindi.
- Heat 1 tablespoon of oil in a pan/kadhai and add the stuffed bhindi to it. Gently stir and cover the pan with a lid and let them cook on low-medium heat. After 7-8 minutes stir them again gently and cover again.
- After 4-5 minutes. open the lid and stir, Switch off the heat. Transfer them to a bowl and serve them hot with paratha or phulka.
- You can replace dry roasted besan with crushed peanut powder.
- You can adjust the amount of spices according to your taste.