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.
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.
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.