Bharwa Bhindi / Stuffed Okra Recipe
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 vegetarian dish that is widely enjoyed in North Indian cuisine and is known for its spicy and tangy flavors.
Servings: 4
Calories: 162kcal
Ingredients
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
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.
Notes
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.
Nutrition
Calories: 162kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 23mg | Potassium: 450mg | Fiber: 6g | Sugar: 3g | Vitamin A: 977IU | Vitamin C: 27mg | Calcium: 116mg | Iron: 2mg