Bharwa Bhindi Recipe: Bharwa bhindi is a delicious and flavorful Punjabi recipe that consists of sautéed okra stuffed with a flavorful mixture of ground spices. Okra is slit and stuffed with chickpea flour and other ground spices. These succulently cooked okra go perfectly with roti, paratha, naan, or as a side dish with dal and rice. If you enjoy okra, I am confident you will enjoy this recipe.
In Hindi, ‘bharwa’ means stuffed, and ‘bhindi’ means okra or lady finger. So the recipe translates to stuffed okra in English. There are numerous regional variations to this recipe. What I’m going to share is a Punjabi-style recipe that I’ve been making for years.
One of my favourite vegetables is bhindi, also known as okra. We cook okra a lot in India, and almost everyone enjoys it. Sarvesh is a big fan, so I make it a point to buy some fresh okra to cook at home whenever I go to the Indian store here. Bhindi was usually cooked in a very simple way with few spices at my house. Mom always served it with roti and dal, and it was a delicious and nutritious meal.
Another way bhindi was cooked in my house was by stuffing it with spices, which was known as bharwa bhindi. Bharwa means “stuffed,” and Bhindi means “okra,” so the okra in this recipe is stuffed with a spicy filling and then cooked in a pan. It’s a simple recipe that requires little to no preparation. The only preparation required is slicing the okra and stuffing it with a spice mixture. That’s all there is to it; there’s nothing else to chop or prepare.
Previously, I shared a Maharashtrian-style recipe for stuffed okra known as Bharli Bhendi, which is made with coconut, spices, and herbs.
Ground spices, okra, salt, and oil are used in this stuffed bhindi recipe. That’s all! So you can see how simple it is to make this one. Please keep in mind that rinsing, drying, and stuffing the bhindi takes time.
Other than preparing the bhindi and stuffing it with masala, there is no other prep work – such as chopping onion, tomatoes, and so on. So simple to prepare.
The spices used are typical Indian spices that can be found in any Indian kitchen. The spices I use for bharwan bhindi are similar to those I use for Bhindi Do Pyaza. The addition of dry mango powder (amchur powder) transforms the okra into a tangy and sour dish.
Also, because I used Kashmiri red chilli powder, this is not a spicy bharwa bhindi. Other spice powders, such as coriander, cumin, and turmeric, also contribute flavours and tastes
A delicious lady finger side dish recipe stuffed with besan and spices It is then stir-fried with onions and chilies in very little oil. It is served as a side dish with steamed rice, jeera rice, sambar, dal, or as a sabzi with roti.
Okra recipes are always my favourites, and I try to prepare and mix and match several different cuisines with ladies finger. One such recipe is bharwa bhindi, or stuffed bhindi, which is stuffed with spices and stir fried. I made this recipe without any gravy, but it can also be made with tomato onion gravy.
While the recipe is straightforward, you must exercise caution when cooking the okra. To begin, cook it on a low heat. The okra will brown quickly if you cook it on high heat, but it will not be cooked. Second, you must continue to turn the okra carefully every 2 minutes or so. This ensures that everything cooks evenly. Finally, in a large pan, always place the stuffed okra in a single layer. If your pan is small and the okras are strewn about, they will not cook evenly. As a result, it’s critical to cook them in a single layer in the pan.
Despite the fact that the stuffed okra fry recipe is a simple recipe, there are some important tips to make it perfect. First and foremost, always buy tender and small okra or bhindi because it tastes better and cooks faster. Before stuffing bhindi into okra, remove the large seeds. These seeds make bhindi sticky and add no flavor to the dish. Furthermore, I stuffed the entire ladyfinger and then fried it. Alternatively, you can cut the okra in half through the center.
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Bharwa Bhindi Recipe Card:
Bharwa Bhindi Recipe
- 1/4 cup besan / gram flour / chikpea flour
- 3/4 tsp kashmiri chili powder / lal mirch powder
- 1/2 tsp turmeric / haldi
- salt to taste
- 3/4 tsp coriander powder / dhaniya powder
- 1/4 tsp cumin powder / jeera powder
- 1 tsp aamchur powder / dry mango powder
- 1/2 tsp garam masala
- pinch of hing / asafoetida
- 1/4 tsp ginger paste / adrak paste
- 10 bhindi / okra / lady finger
- 3 tbsp oil
- 1 tsp jeera / cumin seeds
- few curry leaves / kadi patta
- 2 green chilli / hari mirch (slit lengthwise)
- 1/2 onion (finely chopped)
Recipe for stuffing / spice mixture:
- First, place 1/4 cup besan in a small mixing bowl.
- Add all dry spices, including chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala, hing, salt, and ginger paste, and mix well.
- crumble and thoroughly combine
Recipe for bharwa bhindi:
- First, remove the bhindi's head and tail. At least 1 hour before chopping, wash and wipe the bhindi. Otherwise, they will become sticky.
- Also, slit them lengthwise rather than cutting them in half.
- Fill the slit bhindi with the prepared spice mix powder.
- Set aside all of the stuffed bhindi.
- In a large kadai, heat the oil and splutter the cumin seeds. If the amount of oil is reduced, the spices will burn.
- Wait 30 seconds after adding the curry leaves.
- Also, sauté the onions and green chilli until they are reduced in size.
- Insert the stuffed bhindi into the kadai.
- Add the remaining masala to the bhindi and gently mix it in.
- Additionally, cover and simmer for 3 minutes.
- Sauté in between, taking care not to burn the spices and allowing the bhindis to cook from all sides.
- Cover and simmer for another 5 minutes.
- Or until the bhindis are completely cooked
- Finally, serve the stuffed bharwa bhindi with rice or roti.
- To begin, choose small, tender okras for faster cooking.
- As an alternative, the bharwan bhindi can be mixed into the curry and served as bharwan bhindi curry.
- Furthermore, cook on a very low flame or the spices will burn.
- Furthermore, do not add any water because it will make the bhindi sticky.
- You can also adjust the spices to your liking. Check that the spice mixture is spicy and tangy.
- The bhindi should not have any water on it. As a result, we dry them with a kitchen napkin. The bhindi becomes slimy if there is water or water droplets present. This bharwa bhindi dish is not slimy or gooey at all. It’s a dry dish with succulently cooked okra that absorbs all of the spices’ flavours.
- Use only fresh, tender okra pods. Okra that is stringy, fibrous, or hard should not be used.
- Use fresh spice powders rather than old or stale ones. It is preferable to use homemade spice powders.
- You can always add more salt or spice powder later if you think it’s lacking.
- Increase the amount of dry mango powder by 14 to 12 tablespoons or more for a more tangy and sour flavour.
- While serving, drizzle some lime or lemon juice on the bharwa bhindi.
- You can add oil to your liking. For 200 to 250 grammes of okra, 2 to 3 tablespoons of oil is sufficient.
- The recipe can be doubled or tripled if desired.
- Garam masala can be omitted if desired.
- For gluten-free stuffed okra, leave out the asafoetida.
- Bharwa bhindi goes well with roti, phulka, paratha, and naan as a side vegetable.
- It can also be served with dal and rice.
- The stuffed bhindi can also be served as an appetiser.
- Finally, when prepared with small and tender okras, bharwa bhindi / stuffed bhindi tastes fantastic.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.