Bharwa bhindi, also known as stuffed okra, is a popular and flavorful Indian dish that is a must-try for any food lover. Bharwa Bhindi is a vegan dish that is widely enjoyed in North Indian cuisine and is known for its spicy and tangy flavors.
Delicious bharwa Bhindi is a flavorful and spicy dish that is often served with rice or roti. The word "Bharwa" in Hindi means "stuffed," so Bharwa Bhindi literally means "stuffed okra." This particular recipe for bharwa bhindi is distinct from the regular okra dishes, as it is a no onion, no garlic recipe.
Why you will love this recipe?
- Bharwan Bhindi is a dish bursting with flavor and mouthwatering taste.
- What makes this popular Indian side dish truly special is its adaptability, as the recipe can be easily customized to suit individual preferences by adjusting the spices used.
- Additionally, this bharwa bhindi recipe is naturally vegan and gluten-free, making it a perfect option for those with dietary restrictions.
Bhindi / Okra: Use tender and fresh bhindi to make this dish.
Spices: I use ground coriander, ground cumin, amchur (dry mango powder), garam masala powder, red chili powder, ground turmeric, and fennel seeds. You may alter the spices as per your preference; for example, just use garam masala.
See the recipe card for full information on ingredients and quantities.
Step 1: Roast the besan on low heat and transfer it to a small bowl. Add powdered spices (coriander powder, cumin powder, amchur powder, garam masala, red chilli powder, turmeric powder, and fennel seeds) to roasted besan. Mix the dry spice powders (images 1 and 2).
Step 2: Add oil and mix well (images 3 and 4).
Step 3: Trim the crown and tip of the fresh okra. Using a sharp knife, make a vertical slit in the bhindi taking care not to split it into two parts (step 5).
Step 4: Stuff the prepared masala into the slit in the bhindi (images 6 and 7).
Step 5: Repeat with the rest of the bhindi (image 8).
Step 6: Place the stuffed bhindi in a single layer and let it fry for 2-3 minutes (images 9 and 10).
Step 7: Reduce the heat, and add the leftover stuffing. Cover and cook for a further 4-5 minutes (images 11 and 12).
Step 8: Carefully flip the bhindi and cook for 5-6 minutes or until they are completely done (images 13 and 14).
Step 9: Turn off the heat and add lemon juice and cilantro. Mix well and serve (images 15 and 16).
Wash the bhindi and pat dry using a clean kitchen towel or paper towel. Alternatively, air dry them completely, making sure there is no water before cutting them. Water tends to turn the bhindi into a slimy mess.
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.
Pro-tip: If you prefer milder masala stuffing, add 1-2 tablespoons of extra besan (chickpea flour). This will help balance the spices in the stuffing.
Check out this recipe to make vegetarian stuffed peppers.
What to serve with bharwa bhindi?
Bharwa Bhindi pairs well with Indian bread like roti, naan bread, or paratha. You can also serve it with basmati rice, dal fry, raita, and salads for a wholesome meal. Additionally, it pairs well with kebabs, tandoori dishes, and other mixed vegetable curries to create a diverse and flavorful Indian spread.
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 little 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.
To store leftover bharwa bhindi, place it in an airtight container and refrigerate for up to five days. When reheating, you can use a microwave or stovetop. If you'd like to extend its shelf life, you can freeze it by wrapping individual portions in aluminum foil and placing them in a freezer-safe container. Bharwa Bhindi can be stored in the freezer for up to 3 months.
More okra recipes
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Bharwa Bhindi / Stuffed Okra Recipe
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 (use store-bought or homemade garam masala)
- 1 teaspoon fennel seeds
- Salt to taste
- 2 teaspoon oil
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.
- 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.