Bharwa bhindi step-by-step recipe with photos.
About this recipe
Bharwan bhindi is an easy side dish where bhindi or okra is stuffed with a besan (chickpea flour/gram flour) and spice mixture and is shallow-fried. "Bharwa" means stuffed and in this recipe, orka is stuffed with a spicy filling and is shallow-fried. This vegan dish goes very well with both rice and paratha/roti.
Bhindi or okra is a very common vegetable in India and is cooked in several ways. It is used to make dry curries or is also added to dal. This no onion, no garlic bhindi recipe is unique and different from your regular bhindi sabzi.
The best part of this dish is it can be altered to suit your taste buds. The powdered spices I add to this dish can be adjusted as per your liking. Also, the spices used are common Indian spices that are easily available.
Read on for ingredients, step-by-step instructions, and useful tips to make this easy and delicious bharwa bhindi, aka, stuffed okra at home. Also, check out this easy recipe to make bhindi kadhi.
Ingredients
Bhindi / Okra: Use tender and fresh bhindi to make this dish.
Besan: Besan (gram flour or chickpea flour) is used for the stuffing of bhindi.
Spices: I use ground coriander, ground cumin, amchur (dried mango powder), garam masala, chili powder, ground turmeric, and fennel seeds. You may alter the spices as per your preference, for example just use garam masala.
Lemon juice: Squeeze a generous amount of lemon juice before serving.
Step-by-step instructions
Add powdered spices to roasted besan (steps 1,2). Add oil and mix well (steps 3,4).
Trim the crown and tip of the bhindi. Using a sharp knife, make a slit in the bhindi taking care not to split it into two parts (step 5).
Stuff the masala into the slit in the bhindi (steps 6,7).
Repeat with the rest of the bhindi (step 8).
Place the bhindi in a single layer and let it fry for 2-3 minutes (steps 9,10).
Reduce the heat, and add the remaining stuffing. Cover and cook for a further 4-5 minutes (steps 11,12).
Carefully flip the bhindi and cook for 5-6 minutes or until they are completely done (steps 13,14).
Turn off the heat and add lemon juice and cilantro. Mix well and serve (steps 15,16).
Useful tips
Wash the bhindi and pat dry them completely making sure there is no water before cutting them. Water tends to make the bhindi slimy.
Use a shallow pan to make this dish and place the bhindi in a single layer.
Dry-roast the besan on low-medium heat taking care not to burn it.
You may alter the spices as per your preference.
Pro-tip: If you prefer milder masala stuffing, add 1-2 tablespoon extra besan (chickpea flour). This will helps balance the spices in the stuffing.
FAQs
Select bright pods without any spots or blemishes. If the okra is old or ripe, it will be too slimy when cut. Also, older bhindi would turn chewy and fibrous when cooked. Young and tender okra has very less or no slime when cut and tastes best. It is best to pick the bhindi individually. Make sure they are not soft and have a slight firmness but at the same time, are not hard.
Bharwa bhindi tastes great with both paratha/roti and rice. Pair it with dal and raita for a complete meal.
Bonus
This bharwan bhindi is:
- flavorful and delicious
- easily customizable as per your preference
- vegan and gluten-free
- a great variation from your regular bhindi sabzi
Recipe card
Bharwa Bhindi / Stuffed Okra Recipe
Ingredients
- 1 lb okra (bhindi)
- 2 tablespoon oil
- 1 teaspoon lemon juice
- 1 tablespoon cilantro
For the masala stuffing:
- ¼ cup besan gram flour/chickpea flour
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon chili powder or cayenne (adjust as per taste)
- 1 teaspoon amchur (dry mango powder)
- 1 teaspoon garam masala
- 1 teaspoon fennel seeds
- Salt to taste
- 2 teaspoon oil
Instructions
Make the masala stuffing:
- Dry roast the besan on low flame until the raw smell goes. Let it cool completely.
- Once the besan cools, add all the powdered spices (ground coriander, ground cumin, ground turmeric, chili powder, amchur, and garam masala), fennel seeds, and salt. Mix well.
- Add the oil and mix. The stuffing is ready.
Fill the okra:
- Wash and pat dry the bhindi completely.
- Trim the crown and tip of the bhindi.
- Using a sharp knife, make a slit in the bhindi taking care not to split it into two parts. The bhindi should still be intact at the other end.
- Carefully, stuff the masala into the slit in the bhindi. Repeat with the rest of the bhindi.
Shallow fry:
- Heat 2 tablespoons of oil in a frying pan. Place the bhindi in a single layer and let it fry for 2-3 minutes.
- Reduce the heat, and add any remaining stuffing. Cover, and cook for a further 4-5 minutes.
- Carefully flip the bhindi and cook for 5-6 minutes or until they are completely done.
- Turn off the heat and add lemon juice and cilantro.
- Serve hot.
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