Bharwa bhindi

Bharwa bhindi recipe


        Bhindi - 250 to 300 gms (okra/bendakaya)
        Oil - 2-3 tbsps
        Salt to taste
        For filling:
        Onion - 4 tbsps (finely chopped) - optional
        Green chili-ginger paste (crush 2 green chilis+1" ginger)
        Red chili powder - 1/2 tsp
        Turmeric powder - 1/4 tsp
        Coriander powder - 1/2 tbsp
        Roasted cumin powder - 1/4 tsp
        Lemon juice - 1 tbsp or amchur powder - 1/2 tsp
        Saunf powder - 1/2 tsp (fennel seeds)
        Garam masala - pinch (optional)
        Salt - 1/4 tsp
        Sugar - 1/2 tsp
        Besan - 2 heaped tbsps (roasted on low flame for 6-7 mts)
        Sesame seeds - 1/2 tsp, roasted and crushed
        Peanuts - 1/4 cup, roasted and coarsely crushed
        Coriander leaves - 2 tbsps, finely chopped
        For tadka/poppu/tempering:
        Cumin seeds - 1/2 tsp
        Asafoetida - 1/4 tsp


        Mix all the ingredients meant for stuffing in a bowl and set aside.
        Wash and pat dry the bhindi. Make a slit length wise in each bhindi (as shown in the image above) and stuff a tbsp of the stuffing in the slit. Stuff all the bhindi with the filling and set aside. If there is any left over filling, set it aside too.
        Heat oil in a wide mouthed cooking vessel. Once the hot turns hot, add the cumin seeds and allow to splutter. Add asafoetida and saute for few seconds. Add the stuffed okra and spread them around the vessel in a single layer.
        Add any left over stuffing over it and cook on low medium flame without lid. Sprinkle approx 1/2 tsp salt over the stuffed bhindi. Do not add more salt as there is salt in the stuffing mixture as well.
        Every few minutes turn the bhindi to allow even cooking. Slow roasting of the okra can take at least 25-30 minutes without lid.
        Turn off flame. Serve with chapathi, roti or rice.


        You can add a heaped tbsp of dry coconut powder to the stuffing. I did not have it on hand while preparing bharwan bhindi.
        Ensure you roast the chick pea flour before adding to the rest of the stuffing ingredients.