A spicy filling is stuffed inside okra (bhindi) in the well-known Indian side dish bharwa bhindi. Flatbreads like roti or paratha pair incredibly nicely with this vegan recipe.
Okra, often known as bhindi, is one of my favourite veggies. Okra is frequently cooked in India, and practically everyone like it. I always make it a point to buy some fresh okra to cook at home whenever I visit this Indian market because Sarvesh is a big lover. Bhindi was often prepared in a very basic manner with few spices in my house. It always made for a hearty and nutritious lunch when Mom served it with roti and dal.
In my household, bhindi was also prepared by filling it with spices, or bharwa bhindi. This recipe involves stuffing okra with a spicy mixture and cooking it in a skillet. Bharwa means stuffed, and Bhindi means okra. It’s an easy recipe that requires little to no preparation. Slicing the okra and stuffing it with a spice mixture is the only preparation required. There isn’t much more to chop or prepare than that.
I always make sure to let the bhindi air dry before cooking it. Cutting the okra is made much easier by this; otherwise, it would be a slimy mess. Washing the okra well and then letting it dry on a paper towel is something you can do a few hours before cooking. If I can plan that far ahead of time, which is rarely the case, I also occasionally do this overnight.
Alright, so the filling is definitely the most important factor in stuffed Bhindi. various spices are used by various people in varying amounts. I used coconut, some use besan (chickpea flour), and others use just a few spices! I therefore include coconut and basic Indian spices in my stuffing. You’ll notice that I use a lot of spices in this recipe. Since you don’t add anything else, you have to use a lot of stuffing because it’s what makes the okra taste so good.
These Bharwa Bhindi
- is a gluten-free and vegan recipe.
- goes nicely with paratha or roti.
- simple to prepare with few ingredients
- Packed with garam masala, cumin, coriander, and coconut!
Although the method is easy, you must be careful when frying the okra. It must first be cooked on low heat. The okra will brown quickly but not cook if you cook it over high heat. Second, you must continue to carefully flip the okra every two minutes or so. This guarantees uniform cooking. Thirdly, in a large pan, always arrange the stuffed okra in a single layer. The okras won’t cook evenly if your pan is small and they are all over one another. Therefore, cooking them in a single layer in the pan is crucial.
With some roti and dal, we relished this bharwa bhindi. Yes, I did serve it the exact manner my mother did. There should never be any changes! I advise you to try this bharwa bhindi the next time you have a bag of okra and are unsure of what to do with it. It will be a pleasant change!
Method
Rinse the Bhindi and allow it to air dry. I frequently pat them dry using a paper towel. Next, cut each bhindi lengthwise, but do not cut all the way through. One end of them should remain joint. After doing this with each Bhindi, put them aside. Add the dried mango powder (amchur), red chilli powder, garam masala, turmeric powder, desiccated coconut powder, coriander powder, cumin powder, and salt to a large bowl.
Using a spoon, combine all the spices.
Mix the stuffing thoroughly with the spices and add 2 teaspoons of oil. The bhindi’s stuffing is now prepared.
Fill one bhindi with the masala that has been prepared.
Continue with the other bhindis. Make sure to use a lot of masala and fill them well. Put them away.
In a large pan, heat 2 tablespoons of oil over medium heat. In the pan, arrange the stuffed bhindi in a single layer. Reduce the heat to medium-low and cover the pan after two minutes.
After two minutes, carefully flip each bhindi by opening the pan. After two minutes, cover the pan once again and turn the bhindi over.
Until the bhindi is delicate and done, continue tossing it every two to three minutes. On low heat, this will take about 15 minutes.
Serve hot bharwa bhindi with paratha or flatbread. For added tang, you can squeeze some lemon juice over it before serving, or you can add cilantro as a garnish.
Ingredients
- 450 grammes of bhindi or okra
- Two tablespoons of vegetable oil
Stuffing Masala
- Four tablespoons of powdered desiccated coconut
- Two tablespoons of powdered coriander
- Two teaspoons of powdered cumin
- One teaspoon of amchur, or dry mango powder
- A teaspoon of red chilli powder
- One teaspoon of garam masala
- One-fourth teaspoon of powdered turmeric
- One teaspoon of salt, or to taste
- Two teaspoons of vegetable oil, separated
Instructions
- Rinse the Bhindi and allow it to air dry. I frequently pat them dry using a paper towel. Next, cut each bhindi lengthwise, but do not cut all the way through. One end of them should remain joint. After doing this with each Bhindi, put them aside.
- Add the dried mango powder (amchur), red chilli powder, garam masala, turmeric powder, desiccated coconut powder, coriander powder, cumin powder, and salt to a large bowl.
- Using a spoon, combine all the spices. After that, thoroughly combine the stuffing with the spices and add two teaspoons of oil. The bhindi’s stuffing is now prepared.
- Fill one bhindi with the masala that has been prepared. Continue with the other bhindis. Make sure to use a lot of masala and fill them well. Put them away.
- In a large pan, heat 2 tablespoons of oil over medium heat. In the pan, arrange the stuffed bhindi in a single layer. Reduce the heat to medium-low and cover the pan after two minutes.
- After two minutes, carefully flip each bhindi by opening the pan. After two minutes, cover the pan once again and turn the bhindi over.
